Catholic Recipe: Meatless Sauce
This meatless sauce accompanies the Lasagne Strata. Make the sauce a day ahead to give time for flavors to blend, and skim off fat after chilled before layering into the lasagne.
Cook onion, garlic, and celery in oil over low heat until soft but not brown. Stir in remaining ingredients, except oregano. Cover; bring mixture to boil. Reduce heat; simmer, stirring frequently, 3 hours or until thick. Chill; skim off fat. Before serving add oregano; simmer 10 minutes. Makes about 5 cups.Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965