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Ingredients
- Sauce:
- 6 T. sugar
- 2 T. sweet basil
- salt and pepper
- 3 (28 oz.) cans whole tomatoes with puree (Progresso)
- 3 small cans tomato paste
- 9 paste cans water
- 3 pods garlic, minced
- 1 T. oregano
- ½ tea. red pepper
- 1 T. olive oil
- ●Blend each can whole tomatoes in blender and pour into a large sauce pan.
- ●Blend each can of tomato paste with 3 cans water and add to pan with the tomatoes.
- ●Add remaining ingredients.
- ●Cover and simmer on low for 2-4 hrs.
- Meat balls:
- 3 lbs. ground chuck
- 30 saltine crackers
- 2 pods garlic, minced
- 4 T. grated Parmesan or Romano cheese
- 1 ½ T. sweet basil
- 1 ½ T. parsley flakes
- 3 eggs
- Salt and pepper
- ●Add all ingredients in a bowl and mix well with wet hands.
- ●Roll into balls (double golf ball size).
- ●Lightly brown in vegetable oil in skilled. (Don’t get oil too hot.)
- ●Sear only--don’t cook.
- ●Put meat balls into sauce after the sauce has cooked 1 hr.
- Lasagna:
- 1 box lasagna noodles
- 28 oz. ricotta cheese
- 12-16 oz. Mozzarella cheese
- 1 C. Parmesan or Romano cheese
- sauce & 3 meat balls
- Salt and pepper
- ●Put pasta on to boil with salt and dash of olive oil. When done, drain noodles.
- ●Mix ricotta cheese with 3 mashed meat balls.
- ●Mix 1 C. Parmesan or Romano and 2-3 cups sauce. Salt and pepper to taste.
- ●Spray or grease bottom and sides of lasagna pan to prevent sticking.
- ●Put a layer of sauce, a layer of noodles, then cheese mixture, then sauce, then mozzarella. Repeat these steps saving enough to end with the following top layer: noodles, sauce, mozzarella with Parmesan or Romano sprinkled on top.
- ●Bake @ 375 F. for 30-45 min.
Preparation
Step 1
●Makes meatballs or lasagna as above.