1. Gravy (2 hours before dinner or as early as a few days before) in a medium bowl mix together . . . ground beef, 1 tsp dried parsley, 1/2 tsp dried basil, 1 clove garlic minced, 2 TBS Italian Flavored Bread Crumbs, 1/2 tsp salt, 1/2 tsp pepper. Mix with fork until evenly blended. Brown meat mixture in olive oil in a 5 qt sauce pan. When cooked almost through remove. 2. Drain pan. Add 1 lb sausage. Brown well on all sides. Remove. 3. Drain pan well. Saute 1/2 lb sliced slice fresh mushroom until slightly brown. 4. Return sausage links and ground meat mixture to sauce pan. Add tomatoes, puree, 1 tsp parsley, 1 TBS basil, 1 clove minced garlic. Simmer 1 hour. Remove sausage, slice (1/4 ") return to pot. continue to simmer until ready to use. 5. NEXT. Fill large pot with 5 quarts cold water. Bring to boil. Cook ziti according to package directions (al dente). 6. While ziti is cooking mix together ricotta, 3/4 lb mozzarella, Romano and black pepper. 7. Preheat oven to 350°F. 8. Drain ziti well. Place in 9X12 baking dish. Add cheese mixture blend well. 9. With slotted spoon, remove 2-3 cups meat and mushrooms from gravy. Add to ziti. Add 1 cup extra sauce. Mix well. Top with remaining mozzarella. Cover. Bake 30 minutes. remove cover and baked another 5-10 minutes, until cheese melts and gets bubbly. You do not want it to brown. 10. Also works well with medium sized shells. 11. 1 cup sliced black olives may be added to recipe or substituted for mushrooms. ---------------------------------------------------------------------------
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