Sauce: In very large pan saute the garlic, onions, carrot, and celery in butter and olive oil over medium heat, until onion is softened. Add the white wine and stir for 1 minute. Add remaining ingredients, bring the sauce to a boil, reduce heat, and simmer covered for 1 hour, stirring occasionally. Remove and discard the bay leaves and cloves.

Pasta: Brown the Italian sausage, drain, and crumble.

Cook ziti according to package directions until pasta is al dente. Drain and rinse under cold water and rinse again. Combine the ricotta cheese, egg, and parsley in a bowl.

Coat the bottom of a 10-1/2x15x2-1/2-inch pan with 2 cups of tomato sauce. Layer half the ziti, half the ricotta cheese mixture, half the sausage, half the mozzarella, and half the Parmesan cheese and cover with 2 more cups of the tomato sauce.

Repeat layers in same order. Cover the mixture with the remaining tomato sauce and top it with remaining tomato sauce and top it with the remaining Parmesan cheese. Bake at 325 degrees F. for 1-1/4 hours, or until bubbling.

May be assembled the day before (refrigerated) and baked before serving. Freezes well. Serves 10 to 12.

From West of the Rockies, by the Junior Service League of Grand Junction, Colorado.

From the Mm database of Judi M. Phelps.

jphelps@slip. Net or jphelps@best. Com