Prep Time
15 Mins
Cook Time
1 Hour 45 Mins
Yield
Makes 14 cups (serving size: 1/2 cup)

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.

 

How to Make It

Step 1

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.

Step 2

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.

Step 3

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

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