This Authentic Italian Pasta Sauce comes courtesy of my friend Roseanna's maternal grandmother Rosina Tegano. She would make pasta every Thursday night for dinner and Sunday for lunch using this pasta sauce.
This sauce recipe 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. She also shared her Cranberry Pistachio Biscotti recipe. Yummy!
If you are Italian or have Italian friends, you know they make everything in huge quantities. This recipe is no different.
Unless you are feeding a small army. I would suggest cutting the recipe in half or preserving the sauce in mason jars or something similar.
💭 How to seal Mason Jars
Using a ladle, fill sterilized mason jars leaving about ½ inch of headspace.
Remove any air bubbles by inserting a flexible spatula down the sides of the jars. Adjust headspace if necessary.
Wipe jar rims, place lids on jar and screw on bands finger tight.
Place jars in a large pot of boiling water for 20 minutes. Move jars to a cooling rack and let cool until the lids "pop". Do not tighten bands. Let jars cool for at least 4 hours. Test seal by pressing the center of the lid. It should not give. If it makes a popping sound, it has NOT sealed.
🐄 How to Handle Raw Beef
Thaw raw ground beef on a plate on the lowest shelf of the refrigerator, to avoid drip onto other foods.
Keep raw and ready-to-eat meats separate.
Wash hands thoroughly before and after handling raw ground beef. Wash cutting boards, bowls, and utensils used to prepare raw ground beef with hot soapy water and rinse well.
Use separate plates to carry raw ground beef patties to the cooking area and cooked patties to the serving area.
Use a Thermometer to ensure Ground Beef Reaches the Safely Cooked Internal Temperature of 160°F.
You can also substitute the ground beef with ground turkey if you prefer. I've made it both ways and they are both delicious! Just use what you have on hand. And if you happen to prefer a green sauce with your pasta, make sure you try my Pesto Sauce Recipe. Yummy!
You also might want to check out these fabulous recipes while you are at it:
📋 What Ingredients do I need
You will need the following ingredients to make Rosie's Authentic Italian Pasta Sauce: Olive Oil, Yellow Onion, Garlic Cloves, Basil, Dried Oregano, Parsley, Chili Flakes, Diced Tomatoes, Tomato Paste, Salt, Ground Black Pepper, Water, White Sugar and Ground Beef.
🥣 How to Make Rosie's Authentic Italian Pasta Sauce
In a large saucepan, heat oil over medium heat. Stir in 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 the sauce is simmering, fry 1 ½ lbs lean ground beef or turkey in 2 Tbsp of olive oil.
Season with parsley, salt and black pepper to taste. Drain meat in a colander to remove fat, and add to the pot of simmering sauce. Keep stirring until meat is incorporated into the 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.
Rosie's Authentic Italian Pasta Sauce
Ingredients
- 4 Tbsp Olive Oil
- 1 Cup Yellow Onion, Diced
- 6 Garlic Cloves, Chopped
- 2 Tsp Basil
- 2 Tsp Dried Oregano
- 2 Tsp Dried Parsley Flakes
- 2 Tsp Crushed Red Pepper Flakes
- 80 oz Diced Tomatoes, Strained
- 4 Tbsp Tomato Paste
- 1 ½ Tsp Salt
- ½ Tsp Ground Black Pepper
- 1 Cup Water
- 1 Tbsp White Sugar
- 1 ½ lbs Ground Beef
- 2 Tbsp Olive Oil
Instructions
- 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 ½ 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.
Nutrition
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.
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