Italian Meat Sauce II Recipe - Allrecipes.com
  • READY IN hrs

Italian Meat Sauce II

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
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  • PREP

    45 mins
  • COOK

    1 hr 30 mins
  • READY IN

    2 hrs 15 mins

Directions

  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. 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. 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. 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.
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Footnotes

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

Most Helpful Positive Review
Nov 06, 2006

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 it. I put in more garlic because I am a garlic lover and used pork chops (because I don't even know what Pork Neck Bones are and couldn't find them!). The meat added the most incredible flavor to the sauce and the pork literally fell off of the bone because it cooked so nicely in the sauce. I highly reccomend this recipe and it is the only recipe for sauce that I use now.

 
Most Helpful Critical Review
Jun 23, 2003

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 consuming. I chose not to use the wine and substitued chicken stock instead. The flavor was OK, I think that I would only make this recipe when I'm in the mood to cook most of the afternoon.

 

8 Ratings

Jul 23, 2003

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 delicious. Hubby AND son told me that it was really good (and hubby is not fond of change..especially when it comes to his favorite, which is spaghetti sauce). A keeper in my book, thanks Flocco!! Next time I'll add the wine.

 
Nov 18, 2005

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!

 
Jul 14, 2003

delicious! i made this for my husband and kids and we loved it. we had leftover meatballs on sandwiches the next day!

 
Feb 15, 2007

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 some celery, bell peppers, carrots, and zucchini, and blended them before sneaking them into the sauce.

 
Mar 10, 2011

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.

 

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Nutrition

  • Calories
  • 503 kcal
  • 25%
  • Carbohydrates
  • 28.2 g
  • 9%
  • Cholesterol
  • 107 mg
  • 36%
  • Fat
  • 31.8 g
  • 49%
  • Fiber
  • 5.4 g
  • 22%
  • Protein
  • 27.2 g
  • 54%
  • Sodium
  • 1037 mg
  • 41%

* Percent Daily Values are based on a 2,000 calorie diet.

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