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
My cupboards were pretty bare today and I needed to make a meal to take to a friend who's feeling under the weather. I realized I had everything for this so I made it this morning. It was so yummy and I just boxed it up with a box of pasta and a couple loves of Rosemary Focaccia and it made an awesome and comforting meal!
I just made the sauce and will be using it to make lasagna tomorrow. I think its worth making the sauce a day in advance so your house can smell fantastic for TWO days instead of one.
I like all of the vegetables in this pasta/lasagna sauce.
I love this sauce, just look at it !! I want some!
Stephanie, you’re right–we don’t need that. Peter, you’re the kind of person who flips to the end of Harry Potter just to see who dies. And your brother thinks your buckle-y shoes are kinda girly…
Kate, you’re so funny! I better not show all this to Peter or he might get a big head and then REALLY be an Italian snob! LOL!
You know I’ve had Handsome, Talented, Genius Peter’s Lasagna made by Handsome, Talented, Genius Peter himself and it *is* so so yummy! I’m excited to try this.
Psshh…what is Valentine’s day? We have an agreement to never celebrate Valentine’s day. Talk about commercialization! Do I WANT my hubby to buy flowers that are triple the price? No. Do I WANT to wait 2 hours to eat at any and every restaurant in town? Nope!
But I will say that this meal looks delish and will probably make it on a non-V-Day day. 🙂
That’s why we try to celebrate “special” days AFTER the commercial holiday! (When we can buy the candy for 1/4 the price) 😉 We also celebrate random days & certain holidays multiple times. Thanksgiving is one we celebrate multiple times every Autumn, because the food is so darn yummy (and there are so many options) its a shame to do it once, and because thankfulness makes for a happy family. And if a certain holiday is always spent with …er, stressful people, its nice to do a relaxed family version at home!
Looks yummy! We’re just doing heart shaped pizza that night with the kiddos. We’re painting our walls all this week, so nothing fancy here!
Oh, good, Stephanie–I’m so glad I’m not going to be ostracized! 🙂
And yeah, the milk and flour is for the bechamel. Yummmmmm… 🙂