Meat Sauce:

1/2 lb. bulk pork sausage
1 lb. ground beef
1 large onion, chopped
1 clove garlic, minced
1/4 tsp. each of rosemary, basil, marjoram, oregano, savory, black pepper
1 1/2 tsp. salt (or to taste)
15 oz. can tomato sauce
6 oz. can tomato paste
1 1/2 c. water (or 1 c. dry red wine and 1/2 c. water

Crumble sausage and beef in a wide frying pan; cook until meat loses pink color. Add onion and garlic, cook, stirring occasionally, or until soft but not brown. Blend in liquid ingredients and spices; simmer slowly, uncovered, until reduced to about 6 cups (about 30 minutes).

Noodles:

1 pkg. (10 or 12 oz.) bow tie or butterfly shaped noodles

Cook and drain noodles and have warm when meat sauce is ready.

Spinach and Casserole Assembly:

2 pkg. (10 oz. each) frozen chopped spinach, thawed and very well drained
1 pt. sour cream
1 c. parmesan or Romano cheese, shredded or grated

Combine warm noodles with the sauce and let cool. Spread half of this mixture over the bottom of a shallow 2 1/2 to 3 quart casserole. Scatter half the spinach over the noodles and dot evenly with half the sour cream, then spread gently to make an even layer. Sprinkle with half the cheese. Repeat layers of meat sauce and noodles, spinach and sour cream; top evenly with remaining cheese. If assembled ahead, keep covered and chilled until ready to bake.

Bake at 350°F for 1 hour.