So once upon a time, my husband and I lived close to my awesome brother-in-law Peter and his equally cool wife Stephanie. Peter lived in Italy for a couple of years and while he was there, he learned to make fabulous lasagna. Like real Italian lasagna. Now granted, I’ve been about as far out of the country as Disney Cruise Line takes you on a four-night journey, so I’m taking Peter’s word for it here. But I can say that it tastes just like the lasagna I’ve had in little, homey Italian cafes–you know, those ones where you feel like you’re sitting in your Grandma’s kitchen. So take that for what it’s worth. Peter’s Pasta and Lasagna Sauce is a great all around Italian tomato sauce for all of your pasta needs, but it shines brightest in Peter’s Genuine Italian Lasagna!
Ingredients Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
- Ground beef or Italian sausage – I recommend Italian sausage for the best flavor here.
- Onion
- Garlic cloves
- Canned Italian style diced tomatoes
- Canned tomato sauce
- Zucchini
- Carrots
- Celery
- Sugar – Helps with acidity.
- Baking soda – This also helps neutralize the acidity.
How to Make Peter’s Pasta and Lasagna Sauce
- Have all of your ingredients prepped and ready to go.
- In a large saucepan or skillet with a lid, you’ll brown some ground beef or Italian sausage with chopped onions and minced garlic until the meat is cooked through.
- To that you’ll add all of your veggies (zucchini, carrots, and celery), a couple of cans of diced tomatoes, and a can of tomato sauce. Sprinkle in a little sugar and baking soda, and salt and pepper.
- Bring to a simmer, cover, and allow to simmer for an hour, stirring occasionally. After an hour, remove from heat, add salt and pepper to taste, and use as desired.
Storing and Other Tips
- Store cooled leftover sauce in an airtight container in the fridge and enjoy in 4-5 days for best results.
- Freeze this sauce in individual portions for up to 2-3 months.
- If you have picky eaters, feel free to toss your veggies in the food processor before adding to the pot.
Frequently Asked Questions
Sure. Mushrooms or peppers would be great additions.
Absolutely! Because of the long simmer time, it’s especially useful to make this ahead if you are making lasagna. Store in an airtight container in the fridge and use as needed, within 4-5 days. You can freeze it for up to 2-3 months if needed as well.
Absolutely. Feel free to add Italian seasoning or any Italian herbs as desired!
Peter’s Pasta and Lasagna Sauce
Ingredients
- ½ pound ground beef or Italian sausage
- 1 onion chopped
- 3-4 cloves garlic minced or pressed, more if desired
- 2 15- ounce cans Italian-style diced tomatoes
- 1 15- ounce can tomato sauce
- 1 zucchini chopped or grated
- 2 carrots peeled and chopped into small pieces
- 2 stalks celery chopped
- 2 teaspoon sugar
- 1/4 teaspoon baking soda this neutralizes the acid
- salt and pepper to taste
Instructions
- In a large saucepan or skillet with a lid, brown ground beef (or sausage), onions, and garlic until meat is cooked and onions are tender.
- Add the diced tomatoes (don't drain), tomato sauce, the remaining veggies, sugar, and baking soda and bring to a simmer. Cover, turn heat to low, and simmer for an hour, stirring occasionally. After an hour, remove from heat, and use as desired.
Questions & Reviews
Oooh, is the butter and milk for the beschamel? That’s a step I often forget and Peter is always appalled that I would forget such an essential component! And then I call him an Italian snob and tell him to be quiet and eat his dinner or fix it himself next time! hee hee
Peter said that as long as he gets any royalties from the recipe that he won’t be mad. He’ll have his agent contact you. I’m kidding. We actually both laughed when I read it to him and he said it’s not really his recipe anyway – it belongs to Italy – so post away! I have to say though, it’s absolutely the BEST with sausage rather than beef, although a lot of people are used to beef in lasagna and the ricotta is ESSENTIAL! As are the veggies. I find it funny that Peter, who barely even knows what a vegetable is, makes this lasagna that’s chock full of them (although we sometimes use spinach instead of celery because we never have any). Oh, and I also have to add that the best way to use just the sauce is to bake it with some penne or mini farfalle with some mozzarella-parmesan mix broiled on top. With a side of good, toasted, cheesy garlic bread, of course. Heaven!
It looks scrumptious! Can’t wait to try it!
Looking at this is making me hungry and I just had dinner an hour ago! I MUST try this recipe 🙂
No way am I going out to sit in line with my honey on Valentines day. I am making delicious trifle for dessert, and maybe lasagna for the main dish, who knows.
such pretty pictures! I’ve been on the search for the perfect lasagna and I can’t wait to try this. And because V-day is on Sat and my kids are allergic to so many things will probably just make heart shaped sandwiches haha! (and then maybe get take out for us)
I’m very curious about the remaining ingredients listed – butter and milk?! Can’t wait.
As for Valentine’s, I haven’t decided yet. I bought a bunch of beautiful red, yellow and orange peppers, so I’m thinking roasted peppers and chicken of some sort with crash hot potatoes on the side. Maybe some asparagus. I’m cooking for my inlaws. We already went out to Indian food last weekend for our V-day dinner – I despise going out on the actual holiday.
I’m totally going to be making this! It’s great. Lasagna is Dale’s favorite too. So … we totally have Stake Conference on the 14th!! I think no one will be there … but we’ll be there with 2 of our 3 kids (we’re just leaving the oldest at home. okay, not really, he has plans, lol). I would LOVE to go out, but Dale hates crowds and is too busy right now to plan ahead like that.
With a lead-in like yours, how could they possible get mad?
That looks SO delicious. Lasagna is my husband’s favorite food. This would be the perfect recipe for him. Thanks!