The Best Recipes: Vincenza's Pasta Sauce

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Vincenza's Pasta Sauce

"This is the pasta sauce I grew up with. I have never had better and I get compliments on it every time."

Ingredients :

• 1 pound lean ground beef
• 1 egg
• 3/4 cup grated Romano cheese
• 3/4 cup dry bread crumbs
• 1/4 cup chopped fresh parsley
• salt and pepper to taste
• 1/2 cup water
• 1/2 pound pork spareribs
• 1 pound hot Italian sausage
• 1 cup olive oil for frying
• 1 cup vegetable oil for frying
• 5 quarts tomato puree, divided
• 1/4 cup chopped onion
• 1 (6 ounce) can tomato paste
• 3/4 cup water

Instructions :

Prep : 40M	Cook : 12M	Ready in : 2H20M

• 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.
• 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.
• 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.
• 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.

Notes :

• 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.

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