Prep 2 hrs
Cook 4 hrs
My wife won't eat lasagna without this sauce!
- 1 lb veal
- 1 lb beef steak
- 1 lb hot Italian sausage
- 1 lb lamb
- 1 (750 ml) bottle dry red wine
- 3 lbs chopped yellow onions
- 3 heads garlic, chopped
- 1 bunch parsley, chopped
- 1⁄4 cup chopped fresh basil
- 1⁄4 cup chopped fresh oregano
- 1⁄4 cup olive oil
- 1 chopped red onion
- 2 (28 ounce) cans tomatoes
- 1 (28 ounce) can tomato puree
- salt and pepper
- red pepper
- Brown meats to a dark, but not burnt, color over a medium high heat in a large sauté pan, leave meats in large pieces.
- Reserve fat in a separate bowl.
- Deglaze pan with 1/2 bottle of wine, pour sauce into a large stock pot set to simmer over a low heat.
- Add meat chunks and allow to simmer VERY slowly.
- Over a medium heat in your large sauté pan using olive oil: Sauté onion until soft, add garlic and herbs and continue to cook until lightly caramelized.
- This mixture will need to be stirred very often, add reserved meat juices as required to keep things from getting dried out-- add as much as possible without having extra grease collect in the pan.
- (Depending on the size of your pan you may need to do this in several smaller batches.).
- Add onions/herbs to simmering stock pot and bring back to slow simmer.
- Deglaze sauté pan with 1/2 bottle of wine and pour sauce into simmering stock pot.
- Continue to simmer and stir until onion starts to fall apart.
- (Don't clean your sauté pan yet, you're going to need it to make the lasagna!) Crush tomatoes by hand and them and the puree to the stock pot.
- Simmer for several hours (stirring often to keep sauce from sticking) Sauce will start to smooth out and darken in color.
- For the most part the onion will be gone.
- At this point taste the sauce and add salt, pepper, red pepper and sugar to taste.
- (Depending on much sugar you're able to render out of your onion you may not need to add any).
- You can also add more tomatoes, wine and herbs and spices at this point.
- Continue to simmer this sauce for several more hours then turn off the heat and allow to cool.
- Refrigerate at least one night.
- On the day you plan on serving the sauce start the sauce cooking over very low several hours before serving.
- Bring it to a slow simmer.
- After sauce starts to simmer water or wine can be added to bring sauce to proper consistency.
- About 30 minutes before serving remove the meat chunks and place in a separate serving bowl.