Italian Meat Sauce II


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

Prep Time:
45 mins
Cook Time:
1 hrs 30 mins
Total Time:
2 hrs 15 mins
10 servings


  • 4 tablespoons extra virgin olive oil, divided

  • 1 white onion, diced

  • 3 cloves garlic, crushed

  • 2 (28 ounce) cans crushed tomatoes

  • 2 (28 ounce) cans whole peeled tomatoes

  • ¾ cup chopped Italian flat leaf parsley, divided

  • 2 teaspoons garlic powder, divided

  • 1 pound ground beef chuck

  • 1 cup bread crumbs

  • 1 egg

  • 3 tablespoons milk

  • salt and pepper to taste

  • ½ pound hot Italian sausage

  • ½ pound mild Italian sausage

  • ½ pound pork neck bones

  • ¼ cup red wine


  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.


If you prefer not to use wine, you may substitute tomato juice or water.

Nutrition Facts (per serving)

503 Calories
32g Fat
28g Carbs
27g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 503
% Daily Value *
Total Fat 32g 41%
Saturated Fat 10g 52%
Cholesterol 104mg 35%
Sodium 1037mg 45%
Total Carbohydrate 28g 10%
Dietary Fiber 5g 19%
Total Sugars 5g
Protein 27g
Vitamin C 37mg 186%
Calcium 154mg 12%
Iron 6mg 33%
Potassium 1086mg 23%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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