How to Make Lasagna Sauce

This versatile sauce can work with a meat or meatless lasagna, or double as a basic pasta sauce. Here's how to make this delicious sauce.

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• 2 tbs. olive oil
• 2 cloves garlic, crushed
• 2 35-oz. cans plum tomatoes, crushed
• 1 12-oz. can tomato paste
• 12 ozs. water
• 1 tbs. sugar
• 1/4 cup red wine
• 5 beef bouillon cubes
• 2 tbs. chopped fresh oregano
• 2 tbs. chopped fresh basil
• 1/4 cup chopped fresh parsley
• 1/4 tsp. celery salt
• kosher salt and pepper to taste

1. Saute garlic in oil until fragrant. Add wine and simmer for a minute.
2. Add all remaining ingredients except for the herbs, kosher salt and pepper. Simmer lasagna sauce over low heat for 3 to 5 hours.
3. Remove the garlic cloves and add all herbs. Simmer for a few minutes longer. Add kosher salt and pepper to taste.
4. To assemble a tasty lasagna, layer this sauce with lasagna noodles and your choice of cheese and/or meat.

Tips & Warnings

• Always use fresh herbs.
• Always use good quality red wine.
• Use good quality tomatoes, preferably from San Marzano region of Italy.
• Double the recipe and freeze for another meal.
• Never scrimp on simmering time.
• Salt sauce carefully; taste a cooled spoonful to judge.