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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

Melissa Jo's Lasagna Meat Sauce Recipe

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Melissa Jo's Lasagna Meat Sauce pairs ground meat, garlic minced, and crushed red pepper in a comforting main course that is so satisfying.
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Prep Time 30 minutes
Cook Time 2 hours 58 minutes
Course: Main Course
Cuisine: Italian

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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Simmer on low for at least 2-3 hours with the lid covered halfway. Then, add water as needed throughout the cooking process.
  7. At the end of the cooking time, add the fresh basil. Simmer for another 5 minutes with the basil in the pot.
  8. You can serve immediately or freeze! If you are making the lasagna let the tomato sauce cool for about 15 minutes before layering.
  9. ENJOY!

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