Vincenza's Pasta Sauce

Dr. Burnzo 0

"This is the pasta sauce I grew up with. I have never had better and I get compliments on it every time."
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2 h 20 m servings 296 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 296 kcal
  • 15%
  • Fat:
  • 20.3 g
  • 31%
  • Carbs:
  • 8.6g
  • 3%
  • Protein:
  • 19.3 g
  • 39%
  • Cholesterol:
  • 78 mg
  • 26%
  • Sodium:
  • 529 mg
  • 21%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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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  • Prep

  • Cook

  • Ready In

  1. In a large bowl, combine ground beef, egg, Romano cheese, bread crumbs, parsley, salt, pepper, and water. Mix until well blended. Roll meat mixture into balls about 1 inch to 1 1/2 inch in diameter. Set aside.
  2. Place the pork ribs in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer to a large stock pot. In the same skillet, cook the sausage until browned. Add to stock pot.
  3. Fill the skillet with a mix of olive oil and vegetable oil to a level about 1 to 2 inches up the side of the pan. Heat over medium-high heat and place meatballs into the oil. Do not attempt to turn the meatballs until they release from the bottom of the pan. You want a nice crusty meatball. Once meatballs are done, add them to the stockpot, too. Pour 4 quarts of tomato puree into the stockpot and bring to a simmer over medium-high heat. Reduce heat and allow to simmer.
  4. Drain most of the oil out of the skillet, but leaving enough to fry the onion. Heat the oil over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more. Stir in the can of tomato paste along with 3/4 cup of water, and the final quart of tomato puree into the skillet. Let simmer for 5 to 10 minutes, then pour the sauce into stockpot. Simmer until the meats are tender, 1 to 3 hours, stirring occasionally.


  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.



Hi, I am the orginal poster of this recipe. Thanks for all the great reviews!! I just read the recipe over and I noticed a few glaring mistakes!! Please disregard all cooking times listed!!! ...

Thank you Vincenza! Your recipe made an 80 yo Italian gent very happy! My dad is very picky and loved it! I followed the recipe almost to the tee, but did add garlic to the meatballs, and a li...

Excellent!! Please remember to throw in some red wine and chopped garlic with some Italian parsley about half an hour before sauce is finished. Then cool/and or re-heat the next day. You can "ey...

Found this recipe while looking for meatball recipes. Gave this one a shot and WOW! I only used the meatball recipe part and followed it to the letter (with the exception of not having Roman...

would have to say one of the best meatballs i've ever had. Grew up with The Todaro's with their party center in the "Valley". Gonna have to show off with this one! - Akron OH

I love this recipe!!! It was so delicious! I put some in the freezer and my husband and I ate a few more times on it. I will definitely be cooking this again. (Love the pork added to it, ma...

Want to try it......sounds great. The photo is a bit sketchy, looks like a nice chocolate pound cake.

The best sauce we've ever made...hands down! It takes some work, but cooking is sharing and showing love, and this recipe is worth every bit of effort. It is key to make the meatballs as written...