1 pound spaghetti
1 recipe pastry for a 9 inch double crust pie
1 pound ricotta cheese
1 small onion, sliced
1 (8 ounce) package shredded mozzarella cheese
2 tablespoons grated Parmesan cheese
1 teaspoon dried basil
1 teaspoon dried oregano
3 cloves garlic, minced
1/2 teaspoon dried basil
1/2 teaspoon Worcestershire sauce
2 (28 ounce) cans chicken broth
1 1/2 pounds lean ground beef
1 (12 ounce) bottle Italian-style salad dressing
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Pour in ricotta cheese, onion, cheese, ricotta, mozzarella, Parmesan cheese, basil, oregano, garlic. Stir in salt, pepper and salad dressing.
Cover sauce and simmer on low 5 to 10 minutes, stirring occasionally. Cover and simmer 15 minutes more.