I need a good recipe for the meat sauce that goes in lasagna?

Question

Keep it simple, I'm no gourmet chef by any means.

Answer 1

2 cans of tomato sauce
1 can of tomato paste
1 can of tomato puree
1 can of chopped tomatos
1 lb. gound beef
1/2 of an onion (fine chopped)
2 cloves of garlic (fine chopped)
1/2 cup sugar
1/2 tsp. of any dried spices you might have, oregano etc.

brown ground beef, add onion and brown, lastly add garlic until lightly brown. Then add all cans of tomato. Mix. Then add sugar and oregano.
Taste it and see if it needs salt or pepper or more oregano and add if needed.


Easy!

(some of the cans of tomato sauce contain italian spices which is good too)

Answer 2

INGREDIENTS
1 tablespoon olive oil
1 pound sweet Italian sausage, sliced
1 pound round steak, cubed
1 pound veal, cubed
4 cloves garlic, chopped
2 (28 ounce) cans whole peeled tomatoes, crushed
1 tablespoon Italian seasoning
1 bay leaf
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/2 teaspoon dried parsley
1 (28 ounce) can tomato sauce
DIRECTIONS
Heat the olive oil in a skillet over medium heat, and cook the sausage, round steak, and veal 10 minutes, until evenly browned. Remove meat from skillet and drain, reserving about 1 tablespoon drippings.
Stir the garlic into the skillet with the reserved meat drippings, and cook about 3 minutes over medium heat. Place the crushed tomatoes into the skillet. Season with Italian seasoning, bay leaf, garlic powder, oregano, pepper, and parsley. Cook 15 minutes.
Mix the tomato sauce into the skillet, and continue cooking 15 minutes.
Return the meat to the skillet. Reduce heat to low, and simmer 2 hours, stirring occasionally.

Answer 3

You've got two choices: You can work in your kitchen for about four hours creating a delicious home-made Italian red sauce......total excellence; or, you can cheat just a little and achieve near-excellence quicker and easier. For near excellence: Slowly brown about one pound of good quality hamburger along with a chopped onion in a sauce pot. Drain. Add a jar of Ragu, Progresso, or nearly any other commercially available tomato sauce. Bring to a SLOW simmer, cover, and continue simmering for about two hours, stirring occasionally. You don't really need to simmer for two hours, but doing so darkens the sauce nicely, and makes the concoction seem home-made. TIP: less is best insofar as temperature while simmering.

Answer 4

Nonna's Meat Sauce

Ingredients
2 tablespoons olive oil
1 tablespoon unsalted butter
1/2 sweet onion, chopped
2 pounds ground chuck
1/2 teaspoon coarse salt
1/2 teaspoon garlic powder
Freshly ground pepper
1 can [29 ounces] tomato puree
2 cans [28 ounces each] crushed tomatoes
1 tablespoon dried basil
10 sprigs fresh basil
1 teaspoon sugar
2 teaspoons grated Romano cheese

Method
Heat the oil and butter in a Dutch oven or stockpot over medium heat; add onion. Cook until onion is fragrant, about 1 minute.

Stir in the beef, breaking it up with a spoon over medium-low heat, until browned, about 10 minutes. Add the salt, garlic powder and pepper to taste. Cook, stirring occasionally, about 2 minutes. Stir in the tomato puree and the crushed tomatoes. Stir in the dried basil. Increase heat to medium-high; heat to a boil. Stir in the basil sprigs and sugar. Stir in the Romano cheese. Lower heat to a simmer; cook 1 hour.

Answer 5

I recently did a Italian Dinner Party... I used a reciie from the soprano cook book!! I am still hearing bout this lasange and its been 2 months!! anddd super easy.

1 med onion choped
3 large garlic cloves chopped
2 tblspn olive oil
8oz italian sausage ( 2 italian saus links with casing removed)
1lb ground sirloin
salt and pepper to taste
1-35oz can of peeled or diced tomato ( italian style or plain)
1-28oz can of tomato puree
*optional 6-basil leaves torn into bits

PREP-
In large sauce pan cook onion and garlic over med heat, stir occasionally, until soft , about 6-7 min

Stir in sausage and break lumps with spoon. add beef and salt and pepper to taste. cook stirring often until meat is browned. Tip pan to discard fat.

Add tomatoes and tomato puree, then add 1/2 water to each can and swril , add to sauce.partially cover and bring to simmer. Reduce heat to low and cook. stir occasionally. let cook for about 1 and 1/2 hours.

* optional stir in basil leaves and cook 5 min more.

I pre made and assembled my lasange the night before and it cooked GREAT!! and less I had to do in the kitchen the next day. HERE is Carmella recipe for lasange.

1lb of lasange noodles
5-6 cups of the meat sauce.
2lbs ricotta
salt and pepper
1cup grated parmesan or romano(* i used both)
4cups mozz chese shredded.

PREP_
In a large pot bring some salted water to boil. add a few pieces of lasagne and cook.Scoop out noodle when almost done.. rinse with cold water and set on wax paper. Continue to cook all noodles until done and stac on wax paper to keep serperate.

In a bowl beat ricotta , salt and pepper to taste. ( I added some garlic salt also)

Spread a thin layer of sauce on bottom of 9 x 13 pan.pllace noodles on the sauce , slightly overlapping. Spread evenly 1/3 of ricotta mix. Sprinle 2 tblspns of greated cheese and some shreadded mozzerella. make 2 more layers same way.Top final layer with lasagne noodles, sauce and remaining cheeses.

HEat oven to 375. bake for 45 min. If browning too much cover with foil. ( bae 15 min more if was refrigerated). Let stand15 min. ENJOY!!!

Serve with cesear salad, italian bread and some wine!

Answer 6

go to allrecipe.com great cooking site for all kind of food

Answer 7

jojo, it's called, prego!!!!!!!!!!!!!!!!LOL LOL LOL LOL LOL LOL