Recipe By MFLOCCO
Rating
Published Feb 1st
Italian Meat Sauce II
Prep 45m Cook 1h 30m Additional - Ready In 2h 15m
Servings 10 servings Calories 502.8

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

Recipe Ingredients

  • 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

Cooking Directions

  1. 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. 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. 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. 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.

Nutrition Facts

  • Calories 502.8
  • Carbohydrate 28.2 g
  • Cholesterol 104.1 mg
  • Fat 31.8 g
  • Fiber 5.4 g
  • Protein 27.2 g
  • Saturated Fat 10.3 g
  • Sodium 1036.6 mg
  • Sugar 5.3 g

Chef's Notes

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

Reviews

  1. This is my all time go to recipe for meat sauce. Tomorrow is my birthday but I'm making the sauce today!!!
  2. Other than cutting the recipe in half I followed it to a "T" neck bones and all. Everyone loved it including my Italian hubby!
  3. Classic Recipe. I cannot use alcohol so chicken or beef broth is what I use. I omit any additional salt. I love the neck bones but have also used country spare ribs and oxtail in the sauce. Now I'm hungry for it. Good thing I have some stached in the freezer.
  4. My Aunt made a sauce like this a few years ago and we all loved it. I used country ribs (they're meatier than the regular ribs) rather than neck bones and I also sauteed some mushrooms with the onions and garlic. I've been trying to get my husband to eat more veggies so I sauteed - Read more ...
  5. I am not a very good cook (I admit it) and tried this recipe. While it was slightly time consuming (browning the meats) this is by far the best sauce I have ever had (and I grew up in an Italian family!). It is worth the work and everyone that tastes this sauce absolutely loves - Read more ...
  6. I was looking for a new pasta sauce recipe and this one caught my eye because of all the meat in it. My kids who are picky eaters loved the sauce and the meatballs! This one's a keeper for me!
  7. YUM! I whirled the tomatoes (Italian style) through the blender but only because my clan doesn't like chunks and I added some shredded Italian blend cheese about 1/4 cup to the meatballs. Oh yeah I forgot to add the wine but I did add pinches of oregano & basil here & there. This turned out - Read more ...
  8. delicious! i made this for my husband and kids and we loved it. we had leftover meatballs on sandwiches the next day!
  9. This recipe is for people who have the time to spend in the kitchen. Although it was stated that the prep time would be 45 minutes I spent an hour and a half with this recipe. It could be because I made twice the number of meatballs. The browning of the meats is very time - Read more ...