| | FILLING |
| 2/3 | lb | Pork chops; cut 1/2 inch thick |
| 1/2 | lb | Boneless beef chuck; cut 1/2 inch thick |
| 1 | tb | Olive oil |
| 2 | | Cloves garlic; Chopped |
| 3 | | Sprigs parsley |
| 1/4 | ts | Rosemary; Thyme, And Salt |
| 1 | ds | Pepper |
| 1 | lg | Bunch spinach -or- |
| 1 | pk | Frozen chopped spinach; (10 or 12 oz.) |
| 2 | tb | Butter |
| 2 | | Eggs |
| 2 | tb | Grated Romano or Parmesan cheese |
| | SAUCE |
| 1 | lb | Ground chuck |
| 2 | tb | Olive oil |
| 1 | lg | Onion; finely chopped |
| 4 | | Cloves garlic; minced or pressed |
| 1/2 | bn | Parsley; finely chopped |
| 1 | ts | Dry Basil |
| 1/2 | ts | Dry Rosemary; Thyme, And Pepper |
| 1 | ts | Salt |
| 1 | cn | Tomato puree; (15 oz.) |
| 1 | lg | Can (1 Ib. 12 oz.) tomatoes |
| 1 | c | Water |
| | DOUGH |
| 1 | | Recipe All-Purpose Pasta |
| | Boiling salted water |
| | Topping |
| | Grated Romano Or Parmesan Cheese |
