Having done a dry run a few days ago, I was ready this morning to begin the run for the money. Part 1 here: https://omegaforums.net/threads/yay-thanksgiving-we’re-making-lasagna.105171/ With the advice of my OF siblings, I decided to make the sauce the day before. Which was just as well, because it was close to 8 hours by the time the sauce was ready to rest overnight. Whew! I started with 16 pounds of Roma tomatoes. Here they are, all quartered and ready for the first round. I am fascinated to watch them cook down. “Going down!” Now already through the ricing machine, cooking down more before the meat goes in. The meat about to be deeply browned. After a couple of more hours, the meat came out. I broke up the meatballs and sweet Italian sausage, mixed in a little sauce, and then set them aside for lasagna assembly tomorrow. By the time I’m ready to end, the sauce only covers the first couple of inches of my spoon. Where did all those 16 pounds of tomatoes go? Here. Three mason jars. Oh, while I spent the day making sauce, my wife was more productively employed: Two apple, two pumpkin and one strawberry rhubarb. And she still has a couple of crusts to go. We start again early tomorrow morning. Oh, the sauce tastes great, better than the dry run.