Select () or exclude () categories to narrow your recipe search.
As you select categories, the number of matching recipes will update.
Find exactly what you're looking for with the web's most powerful recipe filtering tool.
A lot of folks have their own good thoughts about lasagna ingredients, (Have you EVER had any BAD lasagna? I haven't!), but they don't always have a standard recipe for the sauce. Here, I've taken a canned spaghetti sauce, (I use Hunt's Garlic and Herb brand -- it tastes good and it's cheap!), and converted it to a nice mellow and hearty meat sauce for lasagna or for any other Italian dish requiring a tomato-based meat sauce. I have used this basic recipe for many years, making slight adjustments to the flavor as I made it each time. For about the past two years, I've decided that now, it's exactly the flavor I want for my large-pan lasagna. The end product does NOT have the tangy, tart flavor of basic spaghetti sauce, in fact, it's almost semi-sweet. I don't usually use the minced garlic in this one but if you like garlic, add all you want. I recommend adding any minced garlic AFTER the sauce has been blended -- sautéing the garlic along with the onions can make the sauce a little bitter. Many times I have used this sauce to make a huge pan of lasagna that I was taking to the homes of loved ones after a funeral. In every instance, it was always well-received by the families and the crowd went for the lasagna before anything else. I never see leftovers. This recipe makes a LOT of sauce but you'll be glad to have the extra in the freezer (I use sturdy, quart zip-lock bags) for spaghetti later at the end of a hectic day when you don't feel much like cooking -- it goes really well with store-bought meatballs too -- I get the Italian ones at Sam's Club. In any case, I hope you enjoy this Italian meat sauce as much as my own family does.
Units: US | Metric
Serving Size: 1 (2774 g)
Servings Per Recipe: 1