2 (6 oz.) cans Italian style paste
2 (No. 2 1/2) cans Italian tomatoes
1 can tomato puree
2 tbsp. olive oil
1/4 c. finely chopped onions
1/4 c. celery
1 sm. clove garlic or 1/8 tsp. powder
1 lb. or more Italian sausage (opt., if you want a meat sauce)
1 1/2 tsp. salt
1 tsp. granulated sugar
1/2 tsp. oregano
1/8 tps. pepper
1/4 c. chopped parsley
1/4 c. grated Romano
1/4 - 1/2 tsp. baking soda
Mushrooms (opt.)

Fry onions, garlic, celery slowly in two teaspoons of oil. Add meat and brown. Put this in a large kettle, add tomatoes, paste and all other ingredients (except soda). Simmer 1 hour or longer. Baking soda should be added the last ten minutes. This soda may be omitted entirely if desired, but sauce will tend to be more acid tasting. If sauce becomes too thick, a little water may be added. If too thin, cook, uncovered about 15 minutes.

Simmer 1 pound lasagne macaroni about 25 to 30 minutes in salted water or until crisply tender. Add 1 teaspoon of oil to water to prevent from sticking.