1 lb. curly edge lasagna
1 lb. pork shoulder
1 tbsp. olive oil
1/2 onion, minced
1 clove garlic, sliced
1 tsp. minced parsley
Salt and black pepper too taste
1 1/2 cans tomato paste
2 c. warm water
5 qt. water
3 tsp. salt
1 lb. ricotta cheese
1 tbsp. hot water
4 tbsp. grated Parmesan cheese

Place pork in sausage with oil, onion, garlic, and parsley; brown thoroughly on all sides. Add salt, pepper, and tomato paste, diluted in 2 cups warm water. Cover pan and cook 2 hours, adding a little water from time to time, if necessary. This should make about 2 cups of tomato sauce. Remove pork from sauce; keep warm. In another pan, bring water to boil. Add salt and drop in lasagna.