Italian Meat Sauce II

Italian Meat Sauce II


"My standard sauce with meatballs, pork, and sausage. Delicious alone, on a sandwich, or over any pasta. Abruzzi recipe."


2 h 15 m servings 503 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 503 kcal
  • 25%
  • Fat:
  • 31.8 g
  • 49%
  • Carbs:
  • 28.2g
  • 9%
  • Protein:
  • 27.2 g
  • 54%
  • Cholesterol:
  • 104 mg
  • 35%
  • Sodium:
  • 1037 mg
  • 41%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

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  1. Heat 2 tablespoons olive oil in a large saucepan over medium heat. Saute onion and garlic until onion is soft and translucent. Pour in crushed tomatoes and whole tomatoes. As you are adding the whole tomatoes, let them slowly slide through your fingers and crush them coarsely on the way into the pot. Season with 1/4 cup of the parsley and 1 teaspoon garlic powder. Cover, and reduce heat to low.
  2. In a large bowl, mix the ground beef chuck, breadcrumbs, 1 teaspoon garlic powder, 1/8 cup parsley, egg, milk, and salt and pepper to taste. Mix ingredients with your hands until well blended. Form into small, golf ball-size meatballs. Slice all of the sausage links but one hot and one mild link into 1/2 inch chunks.
  3. Heat 2 tablespoons in a large skillet over medium heat. The oil should be slightly smoking. Slice open the remaining links of hot and mild sausage, and crumble into the pan. Saute, continually breaking up the pieces, until they are all golden brown. Transfer to the sauce. Brown the meatballs, chopped sausage links, and pork bones on all sides until they are a deep golden brown. You may need to do this in stages, and continually transfer into the sauce when browned. Drain excess fat.
  4. Pour the red wine into the skillet and deglaze all of the brown chunks on the bottom of the pan. Let the wine reduce to about half, then transfer into the sauce. Frequently stir, and season with salt and pepper to taste for about another hour after the last meat has been transferred into the pan. Finish by stirring the remaining fresh parsley into the sauce. Spoon sauce over your favorite pasta and serve the meat on a separate plate.


  • Note
  • If you prefer not to use wine, you may substitute tomato juice or water.
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Your rating



  1. 9 Ratings


I am not a very good cook (I admit it) and tried this recipe. While it was slightly time consuming (browning the meats) this is by far the best sauce I have ever had (and I grew up in an Italia...

YUM! I whirled the tomatoes (Italian style) through the blender, but only because my clan doesn't like chunks, and I added some shredded Italian blend cheese, about 1/4 cup, to the meatballs. ...

I was looking for a new pasta sauce recipe and this one caught my eye because of all the meat in it. My kids, who are picky eaters, loved the sauce and the meatballs! This one's a keeper for m...

This recipe is for people who have the time to spend in the kitchen. Although it was stated that the prep time would be 45 minutes, I spent an hour and a half with this recipe. It could be bec...

delicious! i made this for my husband and kids and we loved it. we had leftover meatballs on sandwiches the next day!

My Aunt made a sauce like this a few years ago and we all loved it. I used country ribs (they're meatier than the regular ribs) rather than neck bones and I also sauteed some mushrooms with the ...

Classic Recipe. I cannot use alcohol so chicken or beef broth is what I use. I omit any additional salt. I love the neck bones but have also used country spare ribs and oxtail in the sauce. ...

Other than cutting the recipe in half, I followed it to a "T", neck bones and all. Everyone loved it, including my Italian hubby!