Ann’s Cuisine: The best lasagna Sauce

Lasagna sauce mmmm good. Lasagna sauce is not a one recipe fits all. There are so many ways to make it, it’s just unreal.  I have a few different recipes that I can do up for a change of taste but this is one that is a pretty good favorite of ours. It may seem like a complicate and long recipe, but once you get the hang of it, It’s quick and easy to do up.
 



1 pack of family sized ground hamburger meat. semi lean or lean cooked until no longer pink
3-4 medium onions eyeball how much you like to use, Chopped finely
2 cans of store bought spaghetti sauce 500ml, you can use two different brands of sauce for a good different taste. ****
1 can Italian style diced tomatoes in juice 540ml
2 tsp minced garlic store bought or fresh cloves chopped up
2 tsp fennel seeds
2 tsp Italian seasoning chopped up
fresh parsley a handful
fresh basil a handful chopped up


Chop up the onions and put it in the frying pan with a little bit of butter or olive oil and 2 tsp minced garlic. Fry it up on medium heat until the onions caramelize. This will give more flavor to the sauce


While the onions are doing their hot dance, put the ground hamburger in an oven proof casserole pot and cook on the top stove, by doing this you’ll save on doing some dishes because there is no reason to fry the hamburger in a frying pan and then putting in a casserole pot. When the meat is semi cooked, pink no longer showing, drain the grease and return to the casserole pot. It will continue to cook more in the oven.


Then add the caramelized onions with garlic, the canned spaghetti sauce, chop up the Italian stewed tomatoes if they are too large in the can, and add that to the pot with the juice. Add the fennel seeds and the Italian seasoning. Stir it all up until it is all combined.

Put in the oven at 300 F. for about 1 – 2 hours, check and stir every half hour or so. Cooking a spaghetti sauce or cooking a roast, they use almost the same degrees of heat give or take 25 degrees.


If you see that the sauce is thickening too much, add some tomato juice and take if out of the oven. It will still keep cooking a bit since it is so hot. Now add the handful of parsley and the handful of basil stir to combine well and let sit. I use a handful because we really love the taste. You can use dried spices if you have no fresh ones, in that case you would use 3 tsp of each and let it sit. Take a taste test and see if you need to add a bit more or not.
When you are ready, ladle the sauce into containers for freezing. If you know how to do canning, you can put the boiling hot sauce into the hot glass jars and can them. This is very delicious on pasta and great with lasagna.

Of course this is just a base. You can use ground turkey with ground sausage instead of hamburger meat. Or you can use ground pork with ground hamburger or you can use ground veal with ground pork and ground hamburger meat.

***for the brands of sauce you can use two different cans together like garlic and herbs, mushroom and green pepper, tomato, garlic, onion, primavera etc. Bravo, Catelli, Prego, Classico etc.

Thanks for reading this and I hope you enjoy your sauce. Bonne appetite.


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