Easy Meat Sauce for Spaghetti or Lasagna

Easy Meat Sauce for Spaghetti or Lasagna

Lately I’m all into this book Simplicity Parenting. As the cover says, the book is about “using the extraordinary power of less to raise calmer, happier, and more secure kids.”

It’s a bit counterintuitive because we are such a “more” society, but I am now a firm believer in the power of less. Less clothes clothes I might wear someday, less socks with no matches, less noise-making plastic toys, less books we don’t read.

And it’s not just about having less stuff. It’s also about doing less. (Of course when I explained this to John he was quick to note that we should not do less of everything. … Men! But yes, I agree.)

So anyway, along with less stuff around the house, we also have less on the calendar this summer. Does this seem boring? Maybe so. But you know what? My kids seem happier than ever. And as for myself, I feel free.

In the spirit of keeping things simple, I’m sharing the recipe for my super simple meat sauce for spaghetti or lasagna. It’s a staple around our house. I hope it becomes one at yours!

Super Simple Meat Sauce for Spaghetti or Lasagna

Serves 6


2 tablespoons olive oil

2 cloves garlic, minced

1 lb. ground bison (or lean ground beef)

2 links sweet Italian sausage, casing removed

1 medium carrot, peeled and grated

1 box (26.46 ounces) Pomi strained tomatoes (or other canned or jarred varieties)

1 box or can (approx. 8 ounces) tomato sauce seasoned with basil, oregano and garlic

2 teaspoons brown sugar

Salt and pepper, as desired

Dried or fresh oregano and basil, as desired


Heat the olive oil in a large Dutch oven over medium heat. Add the garlic; sauté until fragrant. Add the bison and sausage in the still-hot Dutch oven. Using a wooden spoon, stir and chop up the meat into small bits as it cooks. Cook meat over medium to medium-high heat until nicely browned.

Add the grated carrot, strained tomatoes, tomato sauce, brown sugar, salt and pepper, and oregano and basil.  Reduce heat to medium low. Cook uncovered, stirring occasionally, about 20 minutes, until flavors are nicely combined. Serve, warm, over pasta, gnocchi or spaghetti squash, or use in lasagna.




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