Heat a heavy 4 to 5-quart pot over medium heat. Add olive oil then add the sausage meat and cook, stirring occasionally to break up the meat, until browned. About 8 minutes. Transfer to a clean bowl. Next, add the beef with a 1/2 teaspoon of salt and cook, stirring occasionally, until browned. About 8 minutes. Transfer to the bowl with sausage.
•Add onion, carrots and a 1/4 teaspoon of salt to the pot and cook, stirring occasionally, until softened and starting to brown. About 8 minutes.
Now, add garlic, basil and oregano to onions and carrot then cook about 1 minute until garlic becomes fragrant. Next, add crushed tomatoes and use a wooden spoon to scrape up the brown bits that are stuck to the pot. Add sausage and beef into sauce and stir.
Add tomato paste, water, 1 tablespoon of the sugar and a 1/2 teaspoon of salt. Bring to a simmer, stir then taste for seasoning. Depending on how acidic your tomatoes are, you may need a little more sugar. You also want to taste for salt. It’s best to add the salt now rather than later, so taste and season as needed.
Gently simmer sauce, uncovered for 1 1/2 hours. (Keep the sauce at a very low simmer).
Homemade sauce can be prepared in advance and refrigerated for up to 5 days, or frozen for up to 3 months. This recipe yields about 9 cups of sauce.
Originally Submitted
3/2/2014
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