top of page


(by Evie Hirschhorn)

2 T. olive oil

4 cloves garlic, minced

1 onion, chopped

5 16-oz. jars or cans of tomato sauce, marinara sauce, or diced tomatoes

6 oz. can of tomato paste

tomato paste can filled with water

1 c. brown sugar

1 1/2 lb. ground beef

1 lb. tube-shaped pasta

8 oz. shredded mozzarella cheese

Put olive oil in a large saucepan over medium-low heat, and sauté garlic and onion until browned.

Add all tomato products, water, and brown sugar.

Simmer over low heat until thickened, 20 - 30 minutes.

In a large frying pan over medium heat, sauté ground beef, breaking it up, until browned.

Drain and add beef to tomato sauce.

In a large pot of salted boiling water, cook pasta according to package directions.

Drain and place pasta in a 9-inch square baking dish.

Add meat sauce to cover pasta but not drown it. (There will be leftover sauce, which can be frozen for another use.)

Mix in cheese, reserving some to sprinkle on top.

Preheat oven to 325 F.

Bake until crispy on top, about 30 minutes.

(Read A Model Daughter, the story that accompanies this recipe.)

Recent Posts

See All

Clarke’s Creamy Tomato Soup

(by Ilene S. Goldman) 5 carrots, shredded 5 stalks celery, shredded 1 medium white onion, sliced 1/2 lb. salted butter * 1 c. flour (less is better; I’ve made it without any) 3 (14 1/2-oz.) cans chick

Sarah's Latkes

(by Lisa Cohen) 4 medium russet potatoes 1 small onion 2 eggs 2 heaping soup spoons flour large pinch salt several grinds of pepper peanut oil Scrub potatoes, but don't peel. Cut potatoes to fit in th

Walnut Sponge Cake

(by Lisa Cohen) softened butter for pan 1 dozen eggs, separated 1 1/2 c. (scant) sugar zest and juice of 1 lemon zest of 1 orange 1 c. matzo flour, sifted 2 T. potato starch, sifted pinch of salt 1 c.


bottom of page