the key to great tomato sauce is simmering it for a long time! also, i’m convinced caramelized onions make everything wonderful.
- 2 28-oz cans diced tomatoes with no seasoning
- 6 oz can tomato paste
- 3/4 cups water
- 3/4 lb mild italian sausage
- 1 lb ground lean turkey
- 1 large white onion
- 3 cloves garlic
- extra virgin olive oil
- 2 tbs fresh chopped basil
- dried herbs– 1/4 tsp each of dried fennel and oregano
- 1 tbs white sugar
- salt and pepper to taste
dice onion, and sautee on medium-low heat in a bit of olive oil. let cook until translucent and slightly golden in color. chop garlic and add to pan. in separate pans, brown meats until just barely cooked through. add meat and onions to large pot, and turn on medium-high heat. add tomato paste and stir well. add canned diced tomatoes, water, basil, herbs, sugar, pepper, and a bit of salt. bring sauce to boil, reduce heat to medium-low or low, and let simmer for 1.5 to 2 hours, stirring occasionally. use immediately, or store in the fridge/ freezer for later.
to make lasagna: boil lasagna noodles in salted water until just less than al dente. layer with home-made sauce, vegetables (i used sauteed mushrooms), and cheeses– i would recommend ricotta, parmesan, and fresh mozzarella. bake at 375f for about 45 minutes covered with foil, then remove foil and bake for another 15-20 minutes.