Ever since I found John's recipe for "World's Best Lasagna" (a must try if you haven't already done so), I've been using the sauce portion of that recipe for my meat sauce. The only minute changes I make for the sauce only are 1) I leave out the fennel seed, and 2) I add a chopped jalapeno, seeds, membranes and all for a little zing. I also give it a quick mix with a submersible blender to puree it a bit. One other change I'd like to note: If you read the lasagna recipe, it doesn't say to drain the meat after browning with the onion and garlic (and jalapeno in my version). I never have drained off the fat and the sauce still never comes out greasy. I just can't see sacrificing the onion, garlic and jap flavors to drain off the fat. If you are going to drain, I would suggest adding the onion and garlic afterward. This really is a fantastic sauce recipe that you absolutely must try. Thank you John!
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Ever since I found John's recipe for "World's Best Lasagna" (a must try if you haven't already...