Search thousands of recipes reviewed by home cooks like you.

Vincenza's Pasta Sauce

  • Prep

    40 m
  • Cook

    1 h 40 m
  • Ready In

    2 h 20 m
Dr. Burnzo

Dr. Burnzo

This is the pasta sauce I grew up with. I have never had better and I get compliments on it every time.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 296 kcal
  • 15%
  • Fat:
  • 20.3 g
  • 31%
  • Carbs:
  • 8.6g
  • 3%
  • Protein:
  • 19.3 g
  • 39%
  • Cholesterol:
  • 80 mg
  • 27%
  • Sodium:
  • 561 mg
  • 22%

Based on a 2,000 calorie diet

Directions

  1. In a large bowl, combine ground beef, egg, Romano cheese, bread crumbs, parsley, salt, pepper, and water. Mix until well blended. Roll meat mixture into balls about 1 inch to 1 1/2 inch in diameter. Set aside.
  2. Place the pork ribs in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer to a large stock pot. In the same skillet, cook the sausage until browned. Add to stock pot.
  3. Fill the skillet with a mix of olive oil and vegetable oil to a level about 1 to 2 inches up the side of the pan. Heat over medium-high heat and place meatballs into the oil. Do not attempt to turn the meatballs until they release from the bottom of the pan. You want a nice crusty meatball. Once meatballs are done, add them to the stockpot, too. Pour 4 quarts of tomato puree into the stockpot and bring to a simmer over medium-high heat. Reduce heat and allow to simmer.
  4. Drain most of the oil out of the skillet, but leaving enough to fry the onion. Heat the oil over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more. Stir in the can of tomato paste along with 3/4 cup of water, and the final quart of tomato puree into the skillet. Let simmer for 5 to 10 minutes, then pour the sauce into stockpot. Simmer until the meats are tender, 1 to 3 hours, stirring occasionally.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Dr. Burnzo
24

Dr. Burnzo

8/31/2011

Hi, I am the orginal poster of this recipe. Thanks for all the great reviews!! I just read the recipe over and I noticed a few glaring mistakes!! Please disregard all cooking times listed!!! If you actually cooked the onions for 20 minutes they would be little bits of carbon! cook the meatballs, sausage, and pork until they are good and crusty, the onions until they nicely browned, and the whole thing until it tastes good. The longer it simmers, the more flavor the meat will impart to the sauce. But please bear in mind that if it simmers too long the meat WILL fall apart. Especiall the meatballs. It is also a good idea to remove the meat after the sauce is done as the acids from the tomatoes will also cause the meatballs to disintegrate if left long enough. I learned this the hard way! My Grandma failed to mention that part!

Franklin
20

Franklin

3/7/2011

Thank you Vincenza! Your recipe made an 80 yo Italian gent very happy! My dad is very picky and loved it! I followed the recipe almost to the tee, but did add garlic to the meatballs, and a little to the sauce itself. Here's a hint for the meatballs: rub olive oil over your hands while you're rolling them. They stay so much nicer when you're cooking them, and don't come apart this way. This was a wonderful recipe!

Chris in Montreal
20

Chris in Montreal

1/11/2011

Excellent!! Please remember to throw in some red wine and chopped garlic with some Italian parsley about half an hour before sauce is finished. Then cool/and or re-heat the next day. You can "eyeball" a lot of this...fresh basil is best, and again left until the last 30 minutes.

Similar recipes