Directions:
- Brown meats to a dark, but not burnt, color over a medium high heat in a large sauté pan, leave meats in large pieces.
- Reserve fat in a separate bowl.
- Deglaze pan with 1/2 bottle of wine, pour sauce into a large stock pot set to simmer over a low heat.
- Add meat chunks and allow to simmer VERY slowly.
- Over a medium heat in your large sauté pan using olive oil: Sauté onion until soft, add garlic and herbs and continue to cook until lightly caramelized.
- This mixture will need to be stirred very often, add reserved meat juices as required to keep things from getting dried out- add as much as possible without having extra grease collect in the pan.
- (Depending on the size of your pan you may need to do this in several smaller batches.).
- Add onions/herbs to simmering stock pot and bring back to slow simmer.
- Deglaze sauté pan with 1/2 bottle of wine and pour sauce into simmering stock pot.
- Continue to simmer and stir until onion starts to fall apart.
- (Don't clean your sauté pan yet, you're going to need it to make the lasagna!) Crush tomatoes by hand and them and the puree to the stock pot.
- Simmer for several hours (stirring often to keep sauce from sticking) Sauce will start to smooth out and darken in color.
- For the most part the onion will be gone.
- At this point taste the sauce and add salt, pepper, red pepper and sugar to taste.
- (Depending on much sugar you're able to render out of your onion you may not need to add any).
- You can also add more tomatoes, wine and herbs and spices at this point.
- Continue to simmer this sauce for several more hours then turn off the heat and allow to cool.
- Refrigerate at least one night.
- On the day you plan on serving the sauce start the sauce cooking over very low several hours before serving.
- Bring it to a slow simmer.
- After sauce starts to simmer water or wine can be added to bring sauce to proper consistency.
- About 30 minutes before serving remove the meat chunks and place in a separate serving bowl.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 3652.79 Kcal (15294 kJ) | ||
| Calories from fat | 2723.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 302.66g | 466% | |
|---|---|---|---|
| Cholesterol | 684.79mg | 228% | |
| Sodium | 2223.35mg | 93% | |
| Potassium | 3539.99mg | 75% | |
| Total Carbs | 69.81g | 23% | |
| Sugars | 4.05g | 16% | |
| Dietary Fiber | 18.02g | 72% | |
| Protein | 160.76g | 322% | |
| Vitamin C | 30.2mg | 50% | |
| Iron | 16mg | 89% | |
| Calcium | 402.7mg | 40% | |
| Amount Per 100 g | |||
| Calories | 211.48 Kcal (885 kJ) | ||
| Calories from fat | 157.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.52g | 466% | |
|---|---|---|---|
| Cholesterol | 39.65mg | 228% | |
| Sodium | 128.72mg | 93% | |
| Potassium | 204.95mg | 75% | |
| Total Carbs | 4.04g | 23% | |
| Sugars | 0.23g | 16% | |
| Dietary Fiber | 1.04g | 72% | |
| Protein | 9.31g | 322% | |
| Vitamin C | 1.8mg | 50% | |
| Iron | 0.9mg | 89% | |
| Calcium | 23.3mg | 40% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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