This recipe serves 6-8 meat-eater people with good appetite.
6 tablespoons olive oil, divided
1 pound raw Italian sausage without casing
1 cup minced carrots
1 quart spaghetti sauce
30 ounces ricotta cheese
6-10 turns of the mill freshly ground black pepper
6-9x13 square inch fresh rolled pasta
½ cup parmesan cheese
Additional olive oil to brush your 9x13 baking pan – something that should not take knife marks, I suggest, and more to drizzle on top.