This dish is vintage simplicity at its most classic. Its old-school technique makes us oldsters feel young again, and slowly fills the house with the delicious aroma of anticipation.

This recipe is designed for a very large casserole dish. To prepare in a standard 9×13 inch casserole dish, reduce the amount of each ingredient by one-third.

You’ll need:

2 lb. ground beef
2 tsp. sage
1½ Tbsp. dried basil (variation: 2 tsp. crushed dried bay leaf)
8 medium potatoes, thinly sliced
4 small or 2 large onions, finely chopped
2 tsp. salt
1 tsp. pepper (as two ½ tsp. doses)
2 Tbsp. paprika (variation: 1½ Tbsp. paprika and ½ Tbsp. chili powder)
3 15-oz. cans diced tomatoes
½ cup butter

Combine diced tomatoes (with liquid), butter, paprika, ½ tsp. pepper, and salt in a large saucepan or double boiler; bring to a gentle simmer for 10 minutes or until the butter is melted. While the tomato mixture is simmering, brown ground beef with the sage, basil, and another ½ tsp. pepper; drain excess fat to taste. (Extra lean beef should not require draining.)

Place the following in casserole dish in layers: one-third of the potatoes, one-half of the ground beef, one-half of the chopped onion, one-third of the seasoned tomato mixture, another layer of one-third of the potatoes, the remaining ground beef, the remaining chopped onion, and the remaining potatoes. Pour remaining tomato mixture evenly over the top.

Cover with foil; bake in a moderate oven (that’s 350° F for the younguns) for 1 hour and 30 minutes.

Dig in! (But don’t dig in before the host does. Old fashioned table manners and all that.)