I love this meat sauce. When we have it atop spaghetti, I look forward to it all day, if not all week. This is another family recipe, this time handed down from my aunt Katy to my mom to me. Enjoy!
Spaghetti/Lasagna sauce, Recipe from Katy Lyren (my aunt)
Makes: plenty for spaghetti or an 8x8 pan of lasagna, double recipe for a 9x13 pan of lasagna
1 lb. ground beef
1/4 t. garlic powder
1/2 to 1 t. oregano
2 t. sugar
1 pkg. onion soup mix
1 6 oz. can tomato paste
1 8 oz. can tomato sauce
1 1/4 c. hot water
Brown beef and garlic powder together.
When beef is browned, add rest of the ingredients, and simmer till slightly thickened, or until desired consistency.
Ingredients for 8x8 pan, double for 9x13
(Note: since writing this, I've found that I don't need to double the meat sauce, and only increase the pasta dough to 1 1/2 recipe. I still get a large container of ricotta or cottage cheese for a 9x13. I prefer a mixture of the two cheeses.)
1 recipe pasta dough
1 recipe lasagna sauce
1 small container cottage cheese and/or ricotta cheese
Shredded cheese of your choice, opt.
Layer 1 row of noodles, 1 layer of cheese, one layer of sauce. Repeat. Top with one layer noodles, and one layer of cheese. Top with shredded cheese, if desired.
Bake for 45-50 minutes at 350°. (Bake up to 1 hr if using 9x13.)