Spaghetti (Marinara) and Lasagna Sauce
Here’s a recipe for a sauce you can use both for spaghetti and lasagna. This is a contribution from sister-in-law Sherry.
Of course you can use bottled sauce for both spaghetti and lasagna. And there’s nothing wrong with that if you don’t have the time. In fact, I seldom make sauce for spaghetti myself. Boiling the pasta and adding sauce is just too easy a dinner when time is short.
But for lasagna, there’s some work ahead anyhow, and by making your own sauce, you can make it the way you like it. Start with this recipe, and then modify it from time to time to develop your own secret recipe. Maybe you can bottle and sell it.
4 teaspoons olive oil
1 pound Italian sausage, crumbled
1 pound ground beef, crumbled
1/2 bunch chopped basil, finely chopped (about 1/4 cup)
4-6 stems oregano, flowers only, finely chopped
1 tablespoon dried Italian seasoning
1 teaspoon onion powder
1 tablespoon minced garlic, or 3 cloves, minced
1 14.5 ounce can Italian style stewed tomatoes
1 14.5 ounce can tomato sauce
1 6 ounce can tomato paste
Brown the sausage, ground beef, fresh basil, oregano, Italian seasoning, onion powder, and minced garlic in the olive oil. After the meat is browned, add the stewed tomatoes, tomato sauce, and tomato paste.
Simmer on low heat for at least three hours, preferably six or more, stirring often. Or cook in crock pot for 24 hours. You may freeze extra sauce in conveniently sized containers for up to six months.