3 1/2 lbs. (54 oz.) crushed tomatoes
2 sm. cans tomato paste
1 tsp. parsley
2 tbsp. fresh basil (or 1 tbsp. dried)
1 tbsp. oregano
2 cloves crushed garlic
1 tsp. salt
1/4 tsp. ground pepper
1/2 green pepper, chopped
6 lg. mushrooms, chopped
20 med. black olives, chopped
1/4 c. diced onions
1/2 lb. cooked Italian sausage
2 lbs. zita
3 tbsp. virgin olive oil
2 tbsp. salt
3 hard boiled eggs, chopped
1/2 lb. mozzarella, shredded
1 c. grated Parmesan
1 tbsp. sesame seeds (optional)

Combine first crushed tomatoes, tomato paste, parsley, basil, oregano, garlic, salt and pepper, mix well and simmer. While simmering, cut and add vegetables and sausage. Cook on low simmer for at least 1 hour. Prepare pasta using olive oil and salt in a large pot. Cook only to al dente. Drain. Add the chopped egg to the sauce. Put 1/3 of the pasta in a large casserole or baking tin. Mix in some sauce. Sprinkle with Parmesan (and sesame seeds, if desired). Continue with the remaining 2/3 in similar manner. Pour remaining sauce on the top. Sprinkle with mozzarella and remaining Parmesan. Bake in 275 degrees (slow) oven for 1 hour until cheese is golden brown. Let stand for 20 minutes before serving.