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Adjust Servings:
4 Tbsp Olive Oil
1 Cup Diced Yellow Onion
6 Chopped Garlic Cloves
2 Tsp Basil
2 Tsp Dried Oregano
2 Tsp Parsley
2 Tsp Chili Flakes
80 oz Strained Diced Tomatoes
4 Tbsp Tomato Paste
1 1/2 Tsp Salt
1/2 Tsp Black Pepper
1 Cup Water
1 Tbsp White Sugar
1 1/2 lbs Ground Beef
2 Tbsp Olive Oil
Any nutritional information provided on this site is an estimate and will vary based on cooking methods and brands of ingredients used. If nutritional information is important to you and your diet, please verify this recipe with your nutritionist.

Rosie’s Authentic Italian Pasta Sauce

with chili flakes

Posted By Chef Rodney on October 26th, 2017 under Sauces

I love dessert. I can’t be guilty about it because I have to taste everything. I experiment.

— Martha Stewart
  • 120 min
  • Serves 24
  • Medium
  • Recipe Not Reviewed Yet


This Authentic Italian Pasta Sauce comes courtesy of my friend RoseAnna’s maternal grandmother Rosina Tegano who would make pasta every Thursday night for dinner and Sunday for lunch using this pasta sauce. This sauce is almost 100 yrs old! She would often add meatballs into the simmering sauce. This is some of the best homemade pasta sauce I have ever had.

How to Make this Recipe


In a large sauce pan, heat oil over medium heat. Add the onions stirring until almost translucent.


Add the garlic and keep stirring so the garlic does not burn.


Add all the spices, stirring together with the onions and garlic. Once the spices are mixed into the onions and garlic, quickly add in the jars of tomatoes as well as the tomato paste and stir together.


Add the cup of water, salt, pepper and sugar and stir together. If the sauce is still too thick, add a bit more water. Taste the sauce, and if it is still too acidic, add a bit more sugar to cut the acid of the tomatoes.


Bring the covered pot to a boil, stir once again, then reduce heat to low and simmer, partially covered for a couple of hours.


While sauce is simmering, fry 1 1/2 lbs lean ground beef or turkey in 2 Tbsp of olive oil.


Season with parsley, salt and black pepper to taste. Drain meat in colander to remove fat, and add to pot of simmering sauce. Keep stirring until meat is incorporated into sauce. Keep stirring every so often so that the sauce does not stick to the bottom of the pot. Once the sauce has thickened to your liking, turn off the heat and enjoy with your favorite pasta.


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