This recipe is a homemade spaghetti meat sauce that has been passed down to 4 generations of Sicilians. The recipe has been altered by each person to fit personal preference and taste. Fresh tomatoes can be put in the place of the puree but not recommended, due to the high acidity of the fresh tomatoes.

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Recipe Summary

prep:
45 mins
cook:
5 hrs
total:
5 hrs 45 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil in a large stock pot over medium heat. Saute onions and garlic until lightly browned. Place pork shoulder in pot, and pour in 1/2 cup white wine and 3 cups water. In a small bowl, combine oregano, parsley, thyme, rosemary, garlic powder, salt and pepper. Sprinkle 1/4 of spice mixture over pork. Cover, and cook for 30 minutes turning occasionally. Add water periodically if needed.

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  • Pour in tomato puree. Fill cans with water, and pour in (about 6 cups). Stir in remaining spice mixture and the sugar. When liquid starts to bubble, reduce heat to low, cover, and cook for 4 to 5 hours. Stir occasionally, and adjust seasonings to taste.

Nutrition Facts

411 calories; protein 32.3g; carbohydrates 19.4g; fat 22.1g; cholesterol 96.8mg; sodium 794.4mg. Full Nutrition
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Reviews (26)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/29/2004
I used ground pork and also added mushrooms..very delicious will definately make again Read More
(13)

Most helpful critical review

Rating: 3 stars
01/18/2006
While this recipe is an interesting twist on traditional spaghetti it leaves something to be desired. I followed the recipe exactly (except for using a sugar substitute) but there just wasn't enough umph. I believe more garlic and maybe a little heat would benefit this sauce. On the bright side the pork is incredibly tender in about 3 1/2 hours. I served it on bowties with garlic bread but I think it would go well with rice after the spice additions. Also this recipe makes A LOT!!! I froze two large bags of it. This would be easy in a crock pot too. Read More
(6)
31 Ratings
  • 5 star values: 14
  • 4 star values: 7
  • 3 star values: 6
  • 2 star values: 4
  • 1 star values: 0
Rating: 5 stars
10/28/2004
I used ground pork and also added mushrooms..very delicious will definately make again Read More
(13)
Rating: 5 stars
02/09/2004
This had a nice flavor to it a nice change from my regular sauce. Will be making this again! Thanks. Read More
(12)
Rating: 4 stars
10/17/2006
Truely italian. Similar to my 85 yr old grandfathers.I prefer a dark red wine and I well-browned the meat prior to simmering. A delicious recipe. Read More
(9)
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Rating: 5 stars
12/08/2004
Wonderful! I opted to cut the pork in 1 inch cubes which lessened the cooking time to about 2 hours. The pork is so tender.... melts in your mouth. At first I thought the amount of dried herbs to be excessive but it all mellows out in the end. The final product is a hearty yet light tasting sauce. I served it farfale pasta. Simple recipe simple ingredients - can't get any better than this! Read More
(8)
Rating: 5 stars
04/23/2006
I used 1 lb hot and 1 lb sweet sausage instead of the pork. The hot sausage gave this sauce the extra kick it was missing. My friends always ask me to make it for Soprano's Sunday. Read More
(8)
Rating: 5 stars
05/07/2012
This recipe is great as written. I always have to make some adjustments because of preference. I browned 1 lb of hot italian sausage and added to the pork shoulder and some diced up pancetta. I did not brown the pancetta just added it to the meats. Instead of white wine which is fine I used two cups of red wine. Let is simmer all day long. Freezes well and gets better with age! Read More
(6)
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Rating: 3 stars
01/18/2006
While this recipe is an interesting twist on traditional spaghetti it leaves something to be desired. I followed the recipe exactly (except for using a sugar substitute) but there just wasn't enough umph. I believe more garlic and maybe a little heat would benefit this sauce. On the bright side the pork is incredibly tender in about 3 1/2 hours. I served it on bowties with garlic bread but I think it would go well with rice after the spice additions. Also this recipe makes A LOT!!! I froze two large bags of it. This would be easy in a crock pot too. Read More
(6)
Rating: 5 stars
11/18/2007
This was a delicious recipe. Only changes I made was to first brown the roast on all sides and set aside. Then I sauteed the onions and garlic. Also I used about 1 cup of red wine instead of the white. The smells will drive you crazy during the 4-5 hours. Read More
(5)
Rating: 4 stars
09/13/2006
This was a good base recipe. I used ground pork instead of the shoulder. I brown the ground pork first before adding to the ingredients. I also added to the sauce some meatballs hot italian sausage and chicken thighs for extra flavour and removed them from the sauce for a meal. I used the sauce on spaghetti and homemade gnocci. Also I used about 3 cups of white wine in this dish - it helped give it more flavour as it was a bit bland at first. I would suggest only using 2 cups if you don't add the meatballs sausage and chicken. I will make this again. Read More
(4)
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