Meat Lasagna Tomato Sauce (From Scratch!)

5 from 7 votes

Meat Lasagna Tomato Sauce (From Scratch!)

This homemade lasagna tomato sauce is the chunkiest lasagna sauce ever! This lasagna sauce slow-simmers for two hours, but only requires 15 minutes of hands-on time.

Servings:

Ingredients

2 lbs ground beef 90% to 95% lean
52 ounces canned strained tomatoes also known as passata
1 large onion finely diced
2 medium carrots finely diced
2 celery stalks finely diced
6 cloves garlic crushed or minced
10 kalamata olives pit removed and diced
½ cup red wine or substitute water
2 tablespoon olive oil
1 bay leaf

US Customary - Metric

Instructions

Peel and finely dice the onion and carrots. Finely dice the celery and mince the fresh garlic cloves. Remove the pit from the olives, and chop the olives.
In a large pot on medium-high heat, add olive oil. Add the diced onion, minced garlic, diced carrots, and diced celery. Cook the vegetables until they start to soften (about two to 3 minutes).
Add the ground beef, breaking up the clumps. Once the ground beef turns brown, add the diced olives, salt, red wine (if using), bay leaf, and blended tomatoes.
Stovetop method: Turn the stove to low heat. Cover the pot with a lid. Slow-simmer the tomato sauce for about two hours. Stir the sauce every 30 minutes. Add ½ cup of water if needed. See note 1.
Slow cooker method: Pour everything into a slow cooker. Slow cook the sauce on high for 4 hours or low for 8 hours.

Video

Notes

Cook the sauce at a low temperature and check it every 30 minutes. Add ½ a cup of water if needed. The sauce will dry out if cooked on a higher temperature setting. It's important to simmer the sauce on the lowest setting.
Storage: Store in an airtight container in the fridge for up to 5 days. You can freeze this sauce for up to 4 months.

Nutrition