Italian Meat Sauce

This sauce makes 14 cups, but only 6 cups are needed for the lasagna. Freeze extra sauce in zip-top plastic freezer bags, and use later for another meal.

 

Yield:

Makes 14 cups (serving size: 1/2 cup)

Recipe from

Recipe Time

Prep: 15 Minutes
Cook: 1 Hour, 45 Minutes

Nutritional Information

Calories 151
Caloriesfromfat 34 %
Fat 5.7 g
Satfat 1.8 g
Monofat 1.9 g
Polyfat 0.2 g
Protein 11.6 g
Carbohydrate 13 g
Fiber 1.9 g
Cholesterol 18 mg
Iron 1.4 mg
Sodium 359 mg
Calcium 29 mg

Ingredients

3 pounds extra-lean ground beef
2 large onions, chopped
2 medium-size green bell peppers, chopped
1 1/2 teaspoons minced garlic
2 (26-ounce) jars vegetable pasta sauce
2 (14 1/2-ounce) cans chopped diced tomatoes with basil, garlic, and oregano
3 (8-ounce) cans no-salt-added tomato sauce
2 teaspoons dried Italian seasoning
1 1/2 teaspoons pepper

Preparation

Cook ground beef and next 3 ingredients, in batches, in a large Dutch oven over medium-high heat, stirring until meat crumbles and is no longer pink. Drain well, and return to pan. Stir in pasta sauce and remaining ingredients.

Bring to a boil, and reduce heat to medium-low; cover and simmer, stirring occasionally, 45 minutes. Uncover and simmer, stirring occasionally, 45 minutes or until sauce is thickened.

Note: For testing purposes only, we used Classico Traditional Favorites Garden Vegetable Primavera Pasta Sauce.

Note:

January 2006