Vincenza's Pasta Sauce

Method4 steps · about 2 hr 30 min

1. 1

   Step 1: In a large bowl, combine ground beef, egg (1), Romano cheese (¾ cup), bread crumbs, parsley (¼ cup), salt, pepper, and water (½ cup). Mix until well blended. Roll meat mixture into balls about 1 inch to 1 1/2 inch in diameter. Set aside.

   Uses 1 pound lean ground beef · 1 egg · ¾ cup grated Romano cheese · ¾ cup dry bread crumbs · ¼ cup chopped fresh parsley · salt and pepper to taste · ½ cup water

2. 2

   Step 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.

   Uses ½ pound pork spareribs · 1 pound hot Italian sausage

3. 3

   Step 3: Fill the skillet with a mix of olive oil (1 cup) and vegetable oil (1 cup) 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.

   Uses 1 cup olive oil for frying · 1 cup vegetable oil for frying · 4 quarts (16 cups) tomato puree · shaped meatballs · browned ribs and sausage

4. 4

   Step 4: Drain most of the oil out of the skillet, but leaving enough to fry the onion (¼ cup). 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.

   Simmer until tender · 180 minUses ¼ cup chopped onion · 1 (6 ounce) can tomato paste · ¾ cup water · remaining 1 quart (4 cups) tomato puree · reserved frying oil · meats simmering in tomato puree