Tuesday, February 28, 2012

The best pasta sauce!

I have discovered the best pasta sauce for lasagna, spaghetti, etc.! I came across it while searching for lasagna recipes and it is my magical sauce now. The best part is that I can make a big batch of it and freeze the serving sizes for future meals.

Ok, let's get down to the details on how to make this yummy recipe:

You will need -
  • 1 pound sweet Italian sausage
  • 3/4 pound lean ground beef
  • 1/2 to 1 cup minced onion
  • 2 cloves garlic, crushed
  • 1 (28 ounce) can crushed tomatoes
  • 2 (6 ounce) cans tomato paste
  • 2 (6.5 ounce) cans canned tomato sauce
  • 1/2 cup water
  • 2 tablespoons white sugar
  • 1 1/2 teaspoons dried basil leaves
  • 1 teaspoon Italian seasoning
  • 1 tablespoon salt
  • 1/4 teaspoon ground black pepper
  • 4 tablespoons chopped fresh parsley

~ In a dutch oven or whatever big pot you have, cook sausage, ground beef, onion, and garlic over medium heat until well browned.


I used a big onion which probably ended up being a bit more than 1 cup. I kept the garlic at two cloves but since we love garlic, I think I will up that a bit next time.

We have cooked ground beef in our freeze and I forgot to let it sit out before I started cooking so , yes, that is a big hunk of ground beef you see in there.


It smells so good!

~ Stir in crushed tomatoes, tomato paste, tomato sauce, and water.

I thought I had a big can of crushed tomatoes but I only had diced. Nothing the blender cannot solve.


You want to know what sucks? This can opener. It took some serious muscle to get these cans opened enough to pour out the contents. Look at how jacked up the lids are.

We bought a new one.


~Season with sugar, basil,  Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley.


~Simmer, covered, for about 1 1/2 hours, stirring occasionally.


Your house is going to smell so good after this is done!

If I am going to freeze the batch, I let it cool completely then measure out the serving sizes into Ziplock Freezer bags.

Awesome, awesome, awesome!

No comments:

Post a Comment