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.
This recipe goes with Hearty Lasagna With Italian Meat Sauce
Southern Living JANUARY 2006
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.
Go to full version of