This is a great recipe that can served with pasta or as lasagna. Make in bulk as instructed and freeze leftovers for use another day. This is the meat sauce we use in our Lasagna, and one of the reasons we make such a large amount at a time. Makes 15 cups.
 

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pasta and meat sauce

Author Mary Griffiths

Ingredients

• 3 pounds ground pork or beef
• 2 tablespoons red wine vinegar
• 1 tablespoon olive oil
• 2 teaspoons paprika
• 1 tablespoon kosher salt
• 1 tablespoon garlic powder
• 1/2 teaspoon ground whole black pepper
• 1/2 teaspoon dried thyme
• 1 1/2 tablespoons oregano larger leaf Mexican style if possible
• 1 teaspoon onion powder
• 3 28 oz cans of chopped tomatoes
• 2 bay leaves
• 1/2 cup tomato paste
• 1/2 cup fresh basil
• 3 tablespoons light brown sugar
• 1 1/2 teaspoons ground dried chillis

Instructions

• Brown beef or pork in a large pot with a little oil, breaking up with a wooden spoon until all the meat is browned. Pour off any liquid once the meat is browned and no pink is visible.
  
• Add remaining ingredients and simmer for a minimum of 30 minutes up to a few hours.