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My review
Vincenza's Pasta Sauce
Dr. Burnzo
"This is the pasta sauce I grew up with. I have never had better and I get compliments on it every time."
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Ingredients
2 h 20 m servings 296 calsOriginal recipe yields 12 servings
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- Metric
Directions
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Prep
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Cook
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Ready In
- 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.
- 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.
- 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.
- 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.
Footnotes
- Editor's Note
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
Nutrition Facts
Per Serving: 296 calories; 20.3 g fat; 8.6 g carbohydrates; 19.3 g protein; 78 mg cholesterol; 529 mg sodium. Full nutrition
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Reviews
Read all reviews 911 Ratings
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Most helpful positive review
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!!! ...
Most helpful critical review
6/7/2016
Even though my photo shows the entire recipe I am reviewing the meatball portion only. The meatballs are fairly good but would be so much better with some fresh, minced garlic. I attempted to m...
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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!!! ...
3/6/2011
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 li...
1/6/2011
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 "ey...
5/9/2011
Found this recipe while looking for meatball recipes. Gave this one a shot and WOW! I only used the meatball recipe part and followed it to the letter (with the exception of not having Roman...
12/6/2011
would have to say one of the best meatballs i've ever had. Grew up with The Todaro's with their party center in the "Valley". Gonna have to show off with this one! - Akron OH
4/24/2013
I love this recipe!!! It was so delicious! I put some in the freezer and my husband and I ate a few more times on it. I will definitely be cooking this again. (Love the pork added to it, ma...
2/16/2014
The best sauce we've ever made...hands down! It takes some work, but cooking is sharing and showing love, and this recipe is worth every bit of effort. It is key to make the meatballs as written...
6/7/2016
Even though my photo shows the entire recipe I am reviewing the meatball portion only. The meatballs are fairly good but would be so much better with some fresh, minced garlic. I attempted to m...