Old Fashioned Sicilian Succo

Old Fashioned Sicilian Succo

43

"My Nana used to cook this for me when I was young and as she prepared things and we waited for the sauce to finish, she'd tell me great stories about her life in Sicily and other secret business! This recipe is the best sauce I've ever had- I really think it can bring the family together. Just prepare it and you'll see that when dinner time comes everyone's mouths will be watering because of the great smell, the entire family can gather around the table and there will be enough for everyone, I promise! Good for vegetarians too-just substitute 2 1/2 pounds of chopped zucchini for the meatballs."

Ingredients

4 h 30 m servings 233 cals
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Original recipe yields 20 servings

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Nutrition

  • Calories:
  • 233 kcal
  • 12%
  • Fat:
  • 11.3 g
  • 17%
  • Carbs:
  • 17.4g
  • 6%
  • Protein:
  • 17.3 g
  • 35%
  • Cholesterol:
  • 46 mg
  • 15%
  • Sodium:
  • 1044 mg
  • 42%

Based on a 2,000 calorie diet

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Directions

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  1. In a large pot mix together garlic, tomato sauce, tomato paste, parsley and basil. Bring sauce to a boil and then turn down the heat and simmer.
  2. In a large bowl mix together the ground beef, ground pork, bread crumbs, parmesan cheese, garlic powder and parsley. Shape into balls the size of a child's fist. In a skillet, fry meatballs in hot olive oil until brown. Add to sauce mixture. Simmer over low heat for four hours.

Footnotes

  • Cook's Note:
  • You can make the sauce with either a 2-pound beef shoulder, pork rump, or the meatball recipe included here. For a vegetarian version of the sauce, substitute 2 1/2 pounds of zucchini.

Reviews

43
  1. 52 Ratings

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Most helpful

I first made and reviewed this in January 2007, and I have made many, many times since. It is our absolute favorite meatball and sauce recipe. However...I do not like this made with tomato sau...

Most helpful critical

Pretty good. Substituted a can of crushed for the sauce. Added a splash of red wine. I prefer using stale baguette buzzed in the blender then soaked in a little half and half instead of boxed ...

I first made and reviewed this in January 2007, and I have made many, many times since. It is our absolute favorite meatball and sauce recipe. However...I do not like this made with tomato sau...

I really love these meatballs, although I don't make them exactly as the recipe says. Since I'm only cooking for two, I only use 1 lb of ground beef and omit the pork all together. I use 1/3 cup...

I used this recipe for the meatballs only and made the Best Marinara Sauce Yet to go along with them. They turned out really tasty. I used all ground pork and 1 large link of hot italian sausa...

Pretty good. Substituted a can of crushed for the sauce. Added a splash of red wine. I prefer using stale baguette buzzed in the blender then soaked in a little half and half instead of boxed ...

I have been searching for a recipe to resemble make my husband's Sicilian grandmother's homemade sauce, and this is the closest I have come! Alleluia! If you are used to American spaghetti sauce...

I've made this twice now and both times it was wonderful. This is almost as good as my Italian Grandmother's recipe.

If you're looking for that authentic Italian taste you remember when you visited Italy...this is it. It's easy and simple to make and there are tons of leftovers. I made smaller sized meatball...

Used all beef and made only half the meatballs - used minced garlic (and doubled the amount of garlic called for) and sauce was amazing. Thanks so much for such a super easy WONDERFUL recipe.

I made this sauce, froze a portion of it and a week later made the Hall of Fame "American Lasagna" from this site. Let me tell you....I've always been a good cook, but this was outrageous. Thi...