This big batch meat sauce is my go to base for lasagna, a pasta sauce, or added to a salad. Great for those hectic weeks, make it on Sunday for dinners and lunches throughout the week.
Makes: 13 cups (3.25 L)
One serving of sauce = 1/2 – 1 cup (125 – 250 mL)
1 kg (2 lb) extra lean ground beef, turkey or chicken
3 tbsp (45 mL) dried oregano
2 tbsp (30 mL) dried basil
2 large onions, diced
12 cloves garlic, minced and set aside
2- 300 mL glass jars of roasted red peppers, drained and diced
1 – 796 mL (28 fl oz) can no salt added diced tomatoes
1 – 796 mL (28 fl oz) can crushed tomatoes
2 tbsp (30 mL) Worcestershire sauce
1. In a large saucepan over medium heat brown meat, add oregano, basil and onion and sauté until the onion is starting to get soft.
2. Add garlic and sauté until well incorporated.
3. Stir in roasted red peppers, diced tomatoes, crushed tomatoes, and Worcestershire sauce. Bring to the boil, reduce to simmer and cook for at least 30 minutes or up to 2 hours stirring occasionally.