Secret Italian Meat Sauce

posted in: Main Course, Meat, Pasta | 0

This Secret Italian Meat Sauce simmers all afternoon, fills your house with a marvelous aroma, and will elicit groans of pleasure from all who indulge.

This is the Best Spaghetti Sauce Recipe I’ve ever made and definitely worth the wait!

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Secret Italian Meat Sauce

This is the Best Spaghetti Sauce Recipe I’ve ever made and definitely worth the wait!
Course Main Course
Cuisine Italian
Keyword meat ball, meat sauce, pasta
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings 8 servings

Ingredients

  • 2 tablespoons olive oil
  • 4 country style pork ribs
  • 1 pound Italian sausage links may slice or keep whole

For meatballs:

  • 1 pound meatball mix equal parts ground beef, ground pork, and ground veal or all ground beef
  • 2 eggs slightly beaten
  • 2 tablespoons fresh Italian parsley chopped
  • 1/4 cup grated Romano cheese or Parmesan
  • 1/2 cup bread crumbs
  • 4 cloves of garlic minced
  • 1/2 teaspoon salt
  • Freshly ground black pepper

For meat sauce:

  • 4 cloves garlic minced
  • 1 small can tomato paste
  • 2 large cans crushed tomatoes
  • Freshly ground black pepper
  • Salt to taste
  • 1 teaspoon sugar
  • A few pinches of Romano or Parmesan
  • 1/4 cup fresh Italian parsley chopped
  • 1 tablespoon dried basil
  • 1 small can tomato sauce
  • 1/2 cup dry red wine
  • 1 small can water

Instructions

  • In a Dutch oven, brown Italian sausage and pork ribs in a bit of olive oil. Pierce the sausage casings while the first side is browning. Remove and set aside.
  • Make meatballs by mixing all ingredients. Scoop out tablespoons of mixture and form into balls. Brown in oil left in the Dutch oven, adding more if needed. Remove when browned but not cooked through.
  • Add garlic to Dutch oven and sauté till fragrant; do not brown. Add tomato paste and cook for a few minutes. Add the rest of the sauce ingredients and bring to a simmer. Add the meat (sausage, ribs, meatballs) to the sauce.
  • Simmer for about 3 hours with the lid partially covering the pan. Stir every half hour or so to prevent the bottom from burning.
  • Remove the ribs from the sauce, pull the meat from the bones discarding any excess fat, and return the meat to the sauce. Serve over spaghetti.

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