"The belly rules the mind."--Spanish Proverb

Tomato Sauce for Lasagna Recipe

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This recipe for Tomato Sauce for Lasagna, by , is from The Meyer Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dave Meyer
Added: Monday, August 27, 2007

Category:
Category:

Ingredients:  
Ingredients:  
29-ounce can plum tomatoes
6-ounce can tomato paste
3 tablespoons olive oil
1 medium onion, minced very fine
2 cloves garlic, minced very fine
1 tablespoon parsley, minced very fine
1 bay leaf
1/2 teaspoon basil
1/4 teaspoon oregano
1 teaspoon sugar
Salt, freshly ground pepper
1/2 cup good red wine

Directions:
Directions:
Put tomatoes in blender. Blend smooth. Pour oil into heavy saucepan. Add onion, garlic, parsley, bay leaf, basil and oregano. Heat over low flame until onion is yellow, not brown. Add tomatoes and tomato paste. Add wine, blend well. Simmer for 30-40 minutes. Remove bay leaf from pan. Add sugar, salt and pepper to taste.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
40 minutes
Personal Notes:
Personal Notes:
I usually simmer longer and double the recipe. Add cooked, drained ground beef, Italian sausage and mushrooms for the best pasta sauce ever! If using for lasagna sweeten the sauce a bit more to balance the saltiness in all the cheeses used.

 

 

 

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