Ingredients:

Directions:

1) In a large dutch oven, heat 2 tbs of olive oil…add the onions, carrots, and 1/2 the celery leaves , season with salt and pepper and cook until soft, about 15 minutes.

2) Remove with a slotted spoon and reserve.

3) Add the ground meats to the pot and cook until you don’t see any pink, stirring from time to time, about 10 minutes. Now season with salt and pepper and the celery leaves. and oregano. Cook for 2 minutes then add the wine.

4) Bring to a slow boil. Add the tomato paste and cook for 5 minutes, then add the water, bring to a boil then down to a simmer.

5) Add the tomatoes, that you crushed with your hands, to the pot. Let this cook down for a good 1 hour 15 minutes.

6) It should be thick, if still watery, continue to reduce until that water is cooked out. Add the peas and the balance of the celery leaves and cook for additional 10 minutes.

7) While all that is happening, cook the pasta until just under al dente according to the package directions. Preheat oven to 375° F.

8) Prepare your 9" X 13" baking dish by brushing bottom and sides with olive oil and evenly sprinkling half the bread crumbs. Reserve the rest for the top of the casserole

9) Mix the al dente pasta and the cheeses together with sauce ( reserve 1 cup of sauce for the top) ?then turn it into the pan. Sprinkle with the diced mozzarella cheese, the reserved sauce and the remaining breadcrumbs.

10) Bake in a 375° F oven for 40 minutes. Let it sit for 10 - 15 minutes before serving.

11) This delicious dish sometimes has a thicker layer of crumbs around it, or is cooked in a ring pan or mold.