• Cooking Time:
  • Servings:
  • Preparation Time:



  • 2, 29 oz cans of tomato puree
  • 1, 6 oz can of tomato paste
  • 1 tsp salt
  • 1 tsp pepper
  • 1 ½ tblsp oregano
  • 1 ½ tblsp parsley
  • At least 4 finely chopped garlic cloves
  • Diced white onion
  • least ½ cup red wine (I use Chianti), wine should be to taste
  • 2 lbs ground beef, browned with 3-4 crushed garlic cloves, chopped onion and a dash of olive oil, strained
  • ½ lb sirloin steak, grilled rare and cubed
  • OR
  • 1 lb Italian sweet sausage, parboiled and then cut in 2” sections
  • Hand-rolled meatballs seared in garlic and olive oil


  • Mix the puree, paste, salt, pepper, oregano and parsley and begin cooking on low heat. Add 1tsp of sugar if you want to cut the acidity.
  • While the tomato sauce is cooking, begin preparing the meats.
  • When the meats are done, add them to the sauce.
  • Add the wine with the meats and continue to cook on low and covered but not completely covered leave the lid open a crack.
  • Sometimes I also add some more crushed garlic to the sauce.
  • Let it cook for at least 4 hours, but 5-6 hours is much better,
  • Meatballs:
  • Hand mix 1 lb ground beef, 1 egg, bread crumbs, salt, pepper, oregano and 1 finely chopped garlic clove.
  • Pour a thin line of olive oil around the outside edge of the frying pan.
  • Add 1 finely chopped garlic clove to the oil. Apply heat.
  • When the oil is hot, begin rolling out the meatballs and setting them in the oil.
  • Turn the meatballs so that all sides are seared. They will still be pink inside.
  • Add the meatballs to the sauce to slow cook.

Categories: Condiment, Sauce  Savory Sauce 
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