I use to go to dinner as a kid to my friends grandmothers house every sunday after church. She was an old Italian woman that could cook a mean sauce. I am looking for a good homemade Italian recipe. thanks
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libbyami - said
February 13 2011 @ 10:49
Traditional Italian Sauce
1/2 cup pIus 2 teaspoons extra-virgin olive oil
1 medium onion, peeled and halved
1/4 pound piece spiced pancetta
10 cloves garlic (5 pressed, 2 finely chopped, 3 cracked)
Course salt and freshly ground
3 thirty-five-ounce cans plum tomatoes, pureed in a blender
1 twenty-eight-ounce can tomato purée
6 large fresh basil leaves
2 medium lean beef cutlets (about 9 ounces each)
1 tablespoon fresh fiat-leaf parsley, finely chopped
2 teaspoons freshly grated Pecorino Romano cheese, plus
more for garnish
4 to 5 links sweet pork sausage with fennel (about 3/4 pound)
4 pork spare ribs (about 3/4 pound)
1/2 cup white wine
Meatballs (recipe follows)
1 pound pasta, such as ziti, penne, or pennoni
1. In a large saucepan, heat 1/4 cup oil over medium heat. Add onion, pancetta, pressed garlic, and salt; saute 2 minutes. Stir in pureed tomatoes, tomato purée, and basil. Bring to a simmer, and cook for 45 minutes. Remove and discard onion halves.
2. Place beef cutlets on work surface. Sprinkle each piece with 2 teaspoons olive oil, I clove finely chopped garlic, 1 teaspoon parsley, and 1 teaspoon cheese. Season with salt and pepper. Roll beef, and tie with kitchen twine.
3. Heat remaining 1/4 cup oil in a large cast-iron skillet over medium heat. Add cracked garlic, and cook for 2 minutes. Place rolled beef, sausage, and spare ribs in skillet and cook until golden brown, 8 to 10 minutes. Add wine, and cook for 2 minutes. Remove browned meat from pan, and add to sauce along with meatballs.
4. Add 2 cups water, and return to a simmer. Cook, stirring frequently, over medium heat for 1 hour and 15 minutes.
5. Just before sauce is finished bring a large pot of salted water to a boil. Add pasta, and cook until al dente, following package instructions. Drain, and transfer to a large serving platter. Stir sauce to combine, and ladle sauce over pasta. Serve meats on a separate platter. Sprinkle cheese over pasta and meats.
MEATBALLS
Makes 20
1 1/2 pounds ground top sirloin
3/4 pound ground pork
3/4 pound ground veal
2 cloves garlic, pressed
2 tablespoons extra-virgin olive oil
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
1/2 cup freshly grated Pecorino Romano cheese
2 tablespoons finely chopped fiat-leaf parsley
3 large eggs, lightly beaten
1 slice Italian bread, soaked in water
3/4 cup unseasoned dry bread crumbs
1/2 cup light olive oil
1. Line a baking sheet with paper towels; set aside.
2. In a large bowl, combine top sirloin, pork, veal, extra-virgin olive oil, garlic, salt, and pepper. Add cheese, parsley, and eggs. Squeeze water from bread. Tear Into small pieces, and add to meat mixture. Add 3/4 cup bread crumbs; stir to combine.
3. With damp hands, form 1/4 cup mixture into a ball. Repeat with remaining mixture.
4. Heat light olive oil in a large nonstick skillet over medium-high heat. When oil is very hot, add meatballs in one layer.Cook until golden brown all over, about 2 minutes per side.Transfer to prepared baking sheet to drain.
annie - said
February 13 2011 @ 10:49
GRAVY " (ITALIAN TOMATO
SAUCE)
2 cloves garlic
1 (12oz)tomato paste
2 lg. cans crushed tomatoes
1 lg. can tomato sauce or puree
fresh basil
italian seasoning, parsely, salt, pepper
2 tsp. sugar
parmesian or romano grated cheese
meatballs & italilan sausage
Brown garlic in olive oil in bottom of large sauce pan. Add one can of of paste and one can of water. Stir. Add remaining cans of tomatoes and spices (amounts to your taste)and let simmer for 3 1/2 – 4 hours. In the meantime, fry or broil meatballs and sausage. Let meat cook in sauce for at least hour.
The large amount this makes, is great for freezing leftover in 1qt containers.
Rebecca - said
February 13 2011 @ 10:49
I made this last night for dinner and it was yummy!
1lb sweet italian sausage (ground)
3/4 lb lean ground beef.
28 oz crushed tomatoes
12 oz tomato paste
13 oz tomato sauce
2 cloves garlic minced
1/2 c onion chopped
basil
oregano
salt and pepper to taste
2 tbs sugar
1/2 c water
parsley
Cook the meat the onions and garlic until brown then add the rest of the ingredients in. I didn’t include measurements for seasonings because i always just go by taste. Simmer for 90 Min’s stirring occasionally
Robert A - said
February 13 2011 @ 10:49
libbyami’s recipe is very close to mine so I will not post mine. I use neck bones, both beef and pork, they add the best flavor. I use a pinch of red pepper flakes when sauteing the onions. I do not use the pancetta which is un smoked bacon and too fatty. The others do not use onion which takes away the acid in the tomatoes which is important. You should adjust the spices to your taste.