Pasta Sauce Central

Marvelous Meat Sauce – fills my 6 L pot, so using a larger one is easier!

In your 6 L pot, start cooking;

1 lb. extra lean ground beef

1 lb. Italian sausage meat – mild or hot

1 lb. ground turkey or chicken

In a large skillet, begin cooking;

1/2 of a (500 g) package chopped regular bacon

Once the bacon starts to crisp up, add it into the big pot of cooking meat, reserving the bacon drippings in the skillet.  Then add to the skillet;

2-4 T. olive oil

1 large red onion, chopped

6 cloves of garlic, chopped

1 1/2 c. celery (about 3 sticks), chopped

1 1/2 c. carrots (about 3 medium-sized), chopped

Cook for another 10 minutes or so until the vegetables start to soften and then add;

1 t. each salt and freshly ground pepper

1 can (156 mL/ 5.5 oz) tomato paste

1 good-sized sprig of fresh thyme, leaves removed and chopped

1 good-sized sprig of fresh rosemary, leaves removed and chopped

As the meat cooks, make sure that you stir it frequently and try to keep it separated.  Once it looks cooked, add to the meat pot;

1 c. red wine – preferably a Cabernet

When the vegetables in the skillet have cooked for a few minutes after adding the tomato paste and fresh herbs, scrap the entire contents of the skillet, into the meat pot.

Now add to the pot;

2 bottles (700 mL) passata or strained tomatoes

1 c. water – I put half a cup in each emptied bottle and give it a shake to make sure no tomato gets wasted.

Simmer for at least a couple of hours – stirring regularly and adjust seasonings accordingly.

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Tomato Sauce – as of 2019, I will only ever make Marcella Hazan’s version

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Formerly posted as ‘Baked Mostaccioli’ and borrowed from the Food Network, what’s below makes enough sauce to fill 2 lasagna pans with baked pasta.  As of 2025, I usually use ground chicken and my 12 L pot, then freeze half the sauce for another very easy baked pasta dinner.

2 lbs. lean ground chicken (or beef)

1 t. kosher salt AND 1 t. freshly ground pepper

1 T. (about 6 cloves) garlic, minced AND 1 onion, finely diced

2 cans (156 mL each) tomato paste AND 1 bottle (660 mL) passata

1 can (796 mL/28 oz) crushed tomatoes – I like fire roasted

1 T. EACH ‘Better Than Bouillon’ beef AND chicken base, dissolved into 3 c. hot water

~1/2 c. freshly grated Parmesan

1 T. EACH Montreal Steak Spice AND brown sugar

1 t. EACH garlic powder, dried basil AND dried parsley

Baked Pasta – for 1 large, lasagna pan

1 box/bag (340 to 454 g) good, bite-sized pasta

1/2 of the sauce (above)

1 c. EACH grated mozzarella (though I’ve used up to a pound of cubed/fresh) AND old cheddar

extra mozzarella, cheddar or Parmesan for garnish