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A red pot filled with simmering tomato-based meat sauce sits on a woven mat. The sauce is thick, with visible herbs and chunks of meat, and steam is rising from the pot.

Melissa Jo's Lasagna Meat Sauce Recipe

Melissa
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Ingredients
  

  • 2 lbs. ground meat ground chuck or ground round, the fattier the better
  • 3- 4 tbsp. of olive oil
  • 8- 10 cloves of garlic minced

seasoning: you must add in layers starting in the beginning & continuously taste and add to your liking. Start with:

  • 1 tsp of crushed red pepper
  • 2 tsp. of cracked black pepper and salt
  • 2 tbsp. of garlic powder
  • 2 tbsp. of Italian Seasoning
  • 8 oz. of cabernet or Pino noir use a brand you would also drink
  • 28 oz. can of whole peeled San Marzano tomatoes
  • 2 28 oz. cans of crushed San Marzano tomatoes
  • 6 oz. can of tomato paste
  • water: fill the 6 oz. tomato paste can 3 times and add
  • 2 bay leaves
  • 1 tsp. of sugar
  • 1 slice of Pecorino Romano cheese about 1-2 oz. chunk
  • 2 oz. or PLENTY of fresh basil about two large handfuls

Instructions
 

  • In a large sauce pot or dutch oven brown the ground meat on a medium heat with olive oil, fresh garlic, and all of the seasonings. This will only take about 5-10 minutes. Only drain the fat if it's very excessive. I usually leave the fat created from the meat in the pot for flavor.
  • Once the meat is no longer pink raise the heat to about medium high & deglaze the pan with the red wine. Allow the alcohol to burn out for about 5 minutes.
  • Hand crush the can of whole peeled tomatoes and add to the pot of sauce. Bring the pot up to a boil then lower to a simmer. Cook at a simmer for about 10 minutes.
  • Then, add both cans of crushed tomatoes, the tomato paste, fill the tomato paste with water 3 times and add into the pot, 2 bay leaves, 1 tsp. of sugar, and the hunk of fresh Pecorino Romano. Bring the pot to a boil again.
  • Once the pot comes to a boil, lower to a simmer and after 30 minutes taste for seasoning. Add more of the above listed seasoning as needed.
  • Simmer on low for at least 2-3 hours with the lid covered halfway. Then, add water as needed throughout the cooking process.
  • At the end of the cooking time, add the fresh basil. Simmer for another 5 minutes with the basil in the pot.
  • You can serve immediately or freeze! If you are making the lasagna let the tomato sauce cool for about 15 minutes before layering.
  • ENJOY!
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