low & slow essentials: autumn lasagna sauce
I love the flavors associated with a good lasagna, so what I wanted to do is recreate those flavors in something other than a traditional lasagna. I call it “Autumn” Sauce because the flavors are wholehearted, wonderful, and go so well with the cooling temperatures. It will keep you warm on those cold nights and give you comfort. I always make new recipes for the season, and this is one of my first recipes for autumn. This version is lovingly cooked low-and-slow in a slow cooker. So, you ready… Let’s get into the kitchen.
prep time
30 Min
cook time
6 Hr
method
Slow Cooker Crock Pot
yield
6 serving(s)
Ingredients
- 1 pound ground beef, lean
- 1 pound Italian sausage
- 1/2 medium yellow onion, small dice
- 1 medium carrot, peeled and shredded
- 1 can petite diced tomatoes (14.5 oz)
- 1 can crushed tomatoes (14.5 oz)
- 5 - 6 large green olives, pitted and sliced
- 1 can tomato sauce (8 oz)
- 3 - 4 cloves garlic, minced
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1/2 teaspoon ground cumin
- 1/4 teaspoon red pepper flakes
- 1 teaspoon salt, Kosher variety, fine grind
- 1/2 teaspoon white pepper, freshly ground
- 2 cups beef stock, not broth
- SERVING
- lasagna noodles, or other pasta
- mozzarella cheese, grated
- Parmesan cheese, grated
How To Make low & slow essentials: autumn lasagna sauce
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Step 1PREP/PREPARE -
Step 2The Meat I am using a combination of lean beef and Italian sausage. Since I grind my own, I use what is called a “rough” grind. If you go to your butcher, you can ask for a chili grind, and they should know what you want. If you do not wish to go to that bother, just use regular ground beef and sausage. As to the Italian sausage, there are several different types of sausage available; typically, they fall into the categories of mild, medium, and hot. You can also get other versions, such as Cajun style. Since the sausage is going to go a long way in flavoring this recipe, choose a version that you like. In my version, I wanted a more traditional “lasagna” flavor, so I went with regular Italian sausage, half mild and half hot.
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Step 3The Dry Spices The oregano, basil, and thyme constitute a basic Italian spice mixture. I added the red pepper flakes and white pepper for a bit of a kick, the cumin to give it some grounding, and the salt to help the flavors blend together. These spices are fairly standard in a typical lasagna (except the cumin), but feel free to experiment with your own spice choices.
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Step 4Working with Canned Tomatoes Early on, I wrote a couple of posts on how to pick the best canned tomatoes and how to work with them. If you are interested, here they are: https://www.justapinch.com/recipes/soup/soup-other-soup/cooking-class-the-best-canned-tomatoes.html https://www.justapinch.com/recipes/sauce-spread/sauce-spread-other-sauce-spread/removing-the-bitter-taste-from-canned-tomatoes.html
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Step 5Gather your Ingredients (mise en place).
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Step 6Lightly brown the beef in a skillet over medium heat.
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Step 7Drain off excess grease and place it into the bowl of your slow cooker.
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Step 8Add the onion, garlic, sliced olives, canned tomatoes, and tomato sauce.
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Step 9Mix in the dry spices, and then stir in the beef stock.
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Step 10Cook on low for 5 – 6 hours.
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Step 11If you are planning on serving this with pasta. Then cook it up in the last 20 minutes of the slow cooking process.
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Step 12PLATE/PRESENT
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Step 13Add some pasta to a bowl. Add the hot sauce. Then top with the cheeses, and serve. Enjoy.
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Step 14Keep the faith, and keep cooking.
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Step 15Namaste’
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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