We made Dianne’s Lasagna and it was incredible. I really liked the sauce so I put the recipe here so I could make it in bulk, just add water and meat and mushrooms (optional), and heat.
Each batch makes 60 ounces of sauce and can serve 6 or 7 hungry people. I got more than 9 batches of sauce out of a $5 #10 can of Costco tomato paste.
We will start with a packet of wet ingredients that includes tomato paste and worchestershire sauce and a packet of dry ingredients (everyhing else).
- Meat (optional):
- 1 lb. hamburger (precooked weight) (browned and drained)
- Canned cooked mushrooms (optional)
- 12 oz (2 6oz. cans) tomato paste
- 2 Tablespoons Worchestershire Sauce
- 48 oz. water
Spices (ground) (all the green stuff):
- 1 Tablespoon dried celery flakes
- 1/4 cup (4 Tablespoons) dried parsley flakes
- 1 Tablespoon dried basil
- 1 Tablespoon oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
Spices (not ground) (all the white stuff):
- 1/4 cup (4 Tablespoons) cornstarch
- 4 teaspoons salt
- 4 teaspoons sugar
- 1 Tablespoon granulated garlic
- 1/2 cup dried minced onion
- 1 bay leaf (do not grind) (remove after cooking)
- Place all the wet ingredients in a separate container (I use a vacuum bag and freeze them). You could also leave these ingredients in their original containers until you are ready to make the sauce.
- Grind all the Spices as indicated, above. Add the ungroun dry ingredients and place these ingredients in a separate container.
- Place cold water into a medium sized sauce pan. (hot water will cause the cornstarch to lump)
- Whisk in the dry ingredients.
- Bring the water to a boil
- Stir occasionally at a low boil for at least 5 minutes to re-hydrate the spices.
- Remove the bay leaf.
- Whisk in the tomato paste and worchestershire sauce.
- Continue cooking on medium for at least 5 minutes, stirring constantly. (This sauce is thick. If you don’t stir it constantly, it will volcano. and you will need to repaint your ceiling.)