I will never use a jar pasta sauce again. This has become my favorite so far and “easy to make”. I usually make a double recipe and store in the freezer. I will separate into small freezer containers. I just need to do is defrost and heat up. I will use this sauce for baked ziti, lasagna or any other type of pasta dish that calls for a red sauce.
I found this recipe from Pioneer Woman baked ziti recipe. The first time I made this sauce was with this recipe. The sauce has a wonderful taste.
I start by cooking the onion and garlic in olive oil. Cook until the onions are soft and tender.
Add the meat to the pan with garlic and onions; cook until done. I use 1 pound of ground beef and 1 pound of italian sausage. Any type of meat can be used as long as it combines 2 pounds of meat. I really like the italian sausage. Drain any oil from the meat mixture.
While the meat is cooking; I start heating up the tomatoes and tomato sauce. This does not have to be done this way. It’s just my preference.
The final step is that I add the meat mixture to the tomatoes. I let this cook on low for about 20-30 minutes. It was a little too thin so I added a small can of tomato paste to help thicken up the sauce. I add italian seasoning and red pepper flakes.
- 2 tablespoon olive oil
- 3 minced cloves of garlic
- 1 large onion, minced (I used a sweet onion)
- 1 pound italian sausage (I use mild)
- 1 pound ground beef
- 1 can whole tomatoes with juice, 28 ounce
- 2 cans tomato sauce, 14.5 ounce
- 2 teaspoons italian seasoning
- 1/2 teaspoon red pepper flakes
- Salt and pepper
- 1 small can of tomato paste (optional)
Heat the olive oil in a pan on medium heat. Add onions and garlic. Cook for a few minutes until onions are soft. Add the italian sausage and ground beef to the the pan with the onions. Cook and drain off any fat. Heat the tomatoes and tomato sauce together. I like to cut up the whole tomatoes into small pieces. Add cooked meat and onion mixture to the tomato sauce. Add the tomato paste if needed. Add italian seasoning, red pepper flakes, salt and pepper. Stirring often, simmer for 25-30 minutes. Let cool and put into the freezer.