Sauce, Italian Cuisine
Chunky Tomato Sauce for Lasagna
Source:
America's Test Kitchen Family Cookbook 3rd Edition (pp 239-240)
URL: http://nalbone.us/recipes/
Servings: 8
Yield: 6 cups
Start to Finish Time: 25 minutes
Note: Although this sauce was created specifically for lasagna, it tastes great over regular pasta.
Ingredients
- 1 tablespoon olive oil
- 1 onion, minced
- salt, to taste
- 6 cloves garlic, minced
- 8 ounces lean ground beef, optional
- 8 ounces ground pork, optional
- 28 ounces canned crushed tomatoes
- 28 ounces canned diced tomatoes
- 1/4 teaspoon dried oregano
- 1/8 teaspoon red pepper flakes
- pepper, to taste
Directions
- Heat the oil in a large saucepan over medium heat until shimmering. Add the onion and 1 teaspoon salt and cook until softened, about 5 minutes.
- Add the garlic and cook until fragrant, about 30 seconds. (Add 8 ounces (85 percent lean) ground beef and 8 ounces ground pork and cook, stirring to break up the clumps, until no longer pink, about 5 minutes.)
- Stir in the tomatoes with their juice, oregano, and red pepper flakes. Simmer until the sauce is slightly thickened, about 15 minutes. Season with salt and pepper to taste.
Copyright: (c) 2010 by The Editors at America's Test Kitchen
Per Serving (excluding unknown items): 230 Calories; 14g Fat (53.1% calories from fat); 13g Protein; 14g Carbohydrate; 4g Dietary Fiber; 42mg Cholesterol; 506mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 2 Fat.