This is my favorite Ziti and Lasagna sauce. I don’t recommend this recipe for spaghetti the sauce is just to thick. I always double this recipe and freeze into container to use when I make baked ziti. For those of you who use venison. This recipe camouflages the taste of the venison.
- 1 1/2 lbs. ground beef (I use ground venison)
- 2 lbs. Italian sausage
- 1/2 medium onion, chopped
- 1 t garlic powder, or more to taste
- 1t Italian seasoning, or more to taste
- Salt and Pepper to taste
- 1/4 c grated Parmesan cheese
- 2 29-ounce cans tomato sauce
- 1 6-ounce can tomato paste
Brown ground beef and sausage in a large pot. Add onion and seasons and continue to cook over low heat for 10 minutes or until onion is browned. Drain off all fat. Add the tomato sauce and paste simmer for about 15 minutes. Dived into freezer containers.
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{ 4 comments… read them below or add one }
When you use this recipe for lasagna do you still do a layer of ricotta or cottage cheese?
I don’t because I am not a fan of ricotta or cottage cheese. This is a very thick sauce you may need to thin it a bit with the cheese.
How many servings does this recipe make?
I am not sure I just divide it according to how much I think my family will eat.
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