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Basic Meat Sauce

From here on, as far as were concerned, this is Your Famous Lasagna, sure to star at weekend parties and weeknight meals for years to come. Your secret's safe with us.

  • Yield: Makes 5 cups
Basic Meat Sauce

Source: Blueprint, September/October 2007


  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon freshly ground pepper
  • 1 1/2 pounds ground beef chuck
  • 1/4 cup tomato paste
  • 1 can (28 ounces) whole peeled plum tomatoes with juice
  • Ricotta Filling
  • 2 containers (15 ounces each) part-skim ricotta cheese
  • 1/4 cup chopped fresh flat-leaf
  • parsley (optional)
  • 1 large egg


  1. Heat oil in a large skillet over medium-high heat. Add onion, garlic, salt, and pepper. Cook until softened, 3 to 5 minutes.

  2. Add beef and cook, breaking up with a spoon until no longer pink, 4 to 5 minutes. Add tomato paste and cook 1 to 2 minutes.

  3. Add tomatoes and juice, breaking up tomatoes. Simmer over medium heat until thickened and saucy, 45 to 60 minutes. Season with salt and pepper, to taste.

  4. Season with salt and pepper.

Reviews (1)

  • krisx2 2 Jul, 2008

    This was a good sauce although a bit bland. I added another 1/4 cup of tomato paste, more salt and Italian seasoning and it turned out much better. I liked how the whole tomatos made this sauce more chunky. The recipe did not mention what to do with the ricotta filling. Instead of adding egg I just served the pasta with a dollop of ricotta and it turned out very good.