Instructables
loading
loading

How to make a basic lasagna

Featured

Step 2: Making the meat sauce, part 1.

Picture of Making the meat sauce, part 1.
3604496289_98ac99f396.jpg
3604497625_2e4326b582.jpg
3604499783_0616296ab7.jpg
3604500167_f396f87cd4.jpg
3604500519_f0d38e64b4.jpg
3605316408_a43a307100.jpg
3604501713_eebe443fa7.jpg
3605319278_10ef0c3c4d.jpg
Prep work and browning the meat!

Roughly dice the onion, and mince as much garlic as you want. I used eight cloves.

Once this is done, throw the ground beef brick into a pan over medium heat and cook until browned. If a lot of fat seeps out, drain most of it. You need only a few tablespoons of fat to cook the onion and garlic in.

Once you've drained the extra fat, throw in the onions, garlic, some salt and pepper, and a good amount of crushed red pepper.

Stir this around for a few minutes over medium heat until the onions become soft. Then add in a few good pinches of oregano and a tablespoon or two of tomato paste. (I'm using the concentrated kind, so not as much.)
 
Remove these adsRemove these ads by Signing Up
its still watery why what did i do wrong
jessyratfink (author)  scottfchrisf2 years ago
If it's watery that is okay! Just add in everything else and let it simmer with the lid off for 15-20 minutes or until it's thick enough for you. You don't want to reduce it too much, though, the noodles will soak up a little more liquid while cooking in the oven. :)