Prep Time: 20 MinutesCook Time: 2 Hours Ready In: 2 Hours 20 MinutesYields: 6 servings“Easy but tasty tomato sauce with big meatballs cooks in just about two hours.” 

INGREDIENTS:MEATBALLS

1 pound lean ground beef

1 cup fresh bread crumbs

1 tablespoon dried parsley

1 tablespoon grated Parmesan cheese

1/4 teaspoon ground black pepper

1/8 teaspoon garlic powder

1 egg, beaten 

SAUCE

3/4 cup chopped onion

5 cloves garlic, minced

1/4 cup olive oil

2 (28 ounce) cans whole peeled tomatoes

2 teaspoons salt

1 teaspoon white sugar

1 bay leaf

1 (6 ounce) can tomato paste

3/4 teaspoon dried basil

1/2 teaspoon ground black pepper 

DIRECTIONS:

1.In a large bowl, combine ground beef, bread crumbs, parsley, Parmesan, 1/4 teaspoon black pepper, garlic powder and beaten egg. Mix well and form into 12 balls.

 

2.  In a large saucepan over medium heat, saute onion and garlic in olive oil until onion is translucent. Stir in tomatoes, salt, sugar and bay leaf. Cover, reduce heat to low, and simmer 90 minutes. Stir in tomato paste, basil, 1/2 teaspoon pepper and meatballs. (Freeze in gallon Freezer bag)

Defrost, bring to a boil and then simmer for 30 minutes. Serve with pasta.

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2 Tbsp. olive oil

1 lb. sweet Italian sausage (casing removed) crumbled

½ tsp. dried red pepper flakes

½ c. diced onion3 garlic cloves, minced

1 28 oz can Italian plum tomatoes, drained, coarsely chopped

1 ½ c. whipping cream

½ tsp. salt

12 oz. bow tie pasta 

3 Tbsp. minced fresh parsley

Fresh grated parmesan cheese 

Heat oil in heavy skillet over medium. Add sausage & pepper flakes. Cook until sausage is no longer pink, stirring frequently, about 7 minutes.Add onion and garlic and cook until onion is tender and sausage light brown, about 7 minutes.Add tomatoes, cream and salt.Simmer until mixture thickens slightly. Freeze in large ziplock freezer bag.

When ready to cook: Defrost Sauce the night before. (but sometimes I warm in microwave then cook frozen chunk in sauce pan)

Cook pasta in large pot of boiling salted water until just tender but firm to bite.  Drain.  Bring sauce to simmer.Add pasta and cook until pasta is heated through and sauce thickens, stirring occasionally. Sprinkle with parsley, serve passing parmesan separately. 

( To times by five: buy 2 bags shredded mild cheese, 2 bags monterrey jack, 1 very large cottage cheese, 2 cream cheeses, 1 large sour cream, 4 boxes lasagna noodle, 1 4lbs Ragu + 1 reg. ragu, 1 5lbs roll of ground beef)

 1 lbs. Ground Beef

1/2 cup sour cream

1/2 cup cottage cheese

1/2 cup cream cheese

1 Package lasagna noodles

1 Original Ragu Spaghetti sauce

1 can tomato paste

Oregano (to taste)

Basil (to taste)

Salt & Pepper

Mild Cheddar Cheese (The pre-grated bags work awesome)

White Colby or Mozerella cheese (Pre-grated)

Step 1 and 2 done at the same time

Step 1: Boil Noodles

Step 2: Brown the ground beef and drain off excess grease.

Step 3: Combine the sour cream, cream cheese and cottage cheese blend with fork or hand mixer

Step 4: Add Tomato based sauces to ground beef and season to taste. Let sauce simmer.

Step 5: Drain Noodles and get your  9 x 13″ pan. Layer lasagna with 3 strips of noodles on bottom then red sauce, top with white sauce (it will be chunky you should spread as best as you can) next sprinkle your orange cheese and then the white cheese so previous layers are covered. Repeat 1 time. After you put the final layer (3rd layer) of noodle down only put the sauce and cheese on top. Cover with tin foil.

This can refridgerate or freeze. Thaw before cooking if frozen.

Place in 350 oven for 45 – 1h or until you can see bubbling from sides of lasagna, remove tin foil and cook until cheese on top browns slightly. Enjoy