A big batch recipe that freezes well
Sadly, I neglected to photograph the actual meat sauce, but I do have a photo of the amazing lasagna I made with it!
This recipe has been adapted from one of my all-time favourite cookbooks, “Anne’s Favourites” by Anne Mann. In addition to earning a BASc in Nutrition, Anne owned Armstrong’s Home Bakery in Lucknow, Ontario for many years, and is an expert baker and cook. You should definitely visit her wonderful blog at www.annesfavourites.ca to check out more of her recipes.
Anne’s Favourites can be purchased in Ontario at Sewing Galore in Wingham as well as Cliff’s Plumbing and Heating in Lucknow and Fincher’s in Kincardine and Goderich. I would highly recommend it as a gift or a special treat for yourself. Many Armstrong’s favourites such as Butter Tarts, Cappuccino Flats, and a host of delicious soups can be found within its pages, along with great recipes for all kinds of other meals and baked goods. This cookbook will not disappoint!
Robyn's Meat Sauce
A big batch of Bolognese Sauce, perfect for any pasta, including lasagna
2 tsp butter
2 cups sliced mushrooms
2 tsp olive oil
1 large onion, finely chopped
4 tsp minced garlic (or 4 cloves of fresh garlic, crushed)
1 lb lean ground beef (we like Trick's Creek Farm)
1 lb ground pork
4 carrots, finely chopped
4 ribs celery, finely chopped
1-2 zucchini, finely chopped
1 tsp salt
1 tsp pepper
3 tsp paprika
3 tsp basil (use fresh if you have it and increase to taste)
3 tsp oregano (use fresh if you have it and increase to taste)
2 tsp parsley (use fresh if you have it and increase to taste)
1 28-oz can diced tomatoes
1 jar pasta sauce such as Classico Traditional Sweet Basil
1 can tomato paste
1 jar roasted red peppers, drained and finely chopped
2 tbsp brown sugar, packed
In a large pot (such as a stockpot), cook the mushrooms in butter until all of the liquid evaporates. Set the mushrooms aside. To the same pan, add the ground beef and pork and cook over medium heat until browned and no pink remains. Remove the meat from the pan and set aside. Add the olive oil and the chopped onions to the pan and cook until soft, about 5-7 minutes. Add the garlic, carrots, celery, and zucchini to the pan and cover with a lid. Continue cooking on low heat until they are softened. Return the cooked beef and mushrooms to the pan and add the salt, pepper, paprika, basil. oregano, parsley. Stir in the canned tomatoes, tomato paste, pasta sauce, roasted red peppers and brown sugar. Simmer for about 60 minutes. This sauce is great right away but is extra awesome the next day once the flavours have had a chance to blend.
Verdict
Best yet meat sauce!
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