SAUCE:

1 oz. dry mushrooms
1 c. cold water
1/2 c. chopped green olives (without pimento)
1 lb. lean ground beef
1 c. chopped onion
2 cloves garlic, crushed
1 tbsp. olive oil
1 tsp. salt
1/4 tsp. pepper
1 tbsp. Italian seasonings
3 oz. tomato paste & 3/4 c. water
1 lb. 12 oz. can plum tomatoes

Soak mushrooms until soft enough to chop (3-4 hours). Put liquid and chopped mushrooms in 2 quart saucepan. Add chopped olives. Brown meat in a skillet, drain off any fat and add meat to saucepan. Cook onion and garlic in oil until soft and add with remaining ingredients to saucepan. Simmer sauce 1 hour stirring every 10-15 minutes.

PASTA:

8 oz. farfalle (bow tie pasta)
Grated parmesan cheese

Cook faralle according to directions on package and drain thoroughly. Layer sauce and pasta in 2 (3 quart) casserole ending with sauce. Heat in 350 degree oven about 15 minutes just until bubbly. Serve with cheese. Based on a family friend's recipe for ravioli.