Meat Sauce and Pasta

 This was Ron’s choice for April 26, 2020 Sunday Supper

Meat Sauce

• 1 pound sweet Italian sausage, sliced

• ¾ pound lean ground beef

• ½ cup minced onion

• 2 cloves garlic, crushed

• 1 (28 ounce) can crushed tomatoes

• 2 (6 ounce) cans tomato paste

• 2 (6.5 ounce) cans tomato sauce

• ½ cup water

• 2 tablespoons white sugar

• 1 ½ teaspoons dried basil

• ½ teaspoon fennel seed

• 1 teaspoon Italian seasoning

• ½ teaspoon salt

• ¼ teaspoon ground black pepper

In a large pot or Dutch oven over medium heat, cook the sausage, beef, onion, and garlic until well browned; drain fat. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Mix in sugar and season with basil, fennel seed, Italian seasoning, salt, and pepper. Reduce heat to low, cover, and simmer 1 1/2 hours, stirring occasionally. This makes a lot and freezes well.

Pasta

·       3 large eggs, beaten to blend

·       2 cups all-purpose flour

·       1 tablespoon olive oil

·       1 teaspoon kosher salt

Mix eggs, flour, oil, and salt in the bowl of a stand mixer with your hands until a shaggy dough forms. Knead with dough hook until dough is smooth and elastic, about 10 minutes. Cover dough with plastic wrap and let rest at least 30 minutes.

Cut and roll as desired.

If you want to make Lasagna from scratch, and you should here is a link with wonderful step by step pictorial instructions. https://www.finecooking.com/article/how-to-make-lasagne-from-scratch