Rating: 4.5 stars 4.7
64 Ratings
  • 5 star values: 50
  • 4 star values: 10
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0

This is a great meaty pasta sauce recipe passed down through the generations from my great great grandfather in Sicily. I also use this sauce when I make my lasagna. I don't like large chunks of meat in my sauce, so I put it all in the food processor when done and it comes out as a very thick meaty sauce.

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Recipe Summary

prep:
15 mins
cook:
2 hrs 45 mins
total:
3 hrs
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 the olive oil in a skillet over medium heat, and cook the sausage, round steak, and veal 10 minutes, until evenly browned. Remove meat from skillet and drain, reserving about 1 tablespoon drippings.n

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  • Stir the garlic into the skillet with the reserved meat drippings, and cook about 3 minutes over medium heat. Place the crushed tomatoes into the skillet. Season with Italian seasoning, bay leaf, garlic powder, oregano, pepper, and parsley. Cook 15 minutes.n

  • Mix the tomato sauce into the skillet, and continue cooking 15 minutes.n

  • Return the meat to the skillet. Reduce heat to low, and simmer 2 hours, stirring occasionally.n

Nutrition Facts

217 calories; protein 16.7g; carbohydrates 10.6g; fat 12.4g; cholesterol 53.2mg; sodium 871.2mg. Full Nutrition
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