Authentic Pasta Sauce

"This is the best sauce you'll ever taste. The recipe was given to me by my sister who found it in an old cookbook. I've typed it as it appears in the book, but I also add meatballs, pepperoni (cut in 2" chunks) and sweet and hot Italian sausages. My Grandmother use to add chicken, rabbit, pork chops and/or steak to her sauce (a recipe I wish I had). All of which can be served on the side and make a wonderful addition to the meal. Please note that the serving size is for 1 pound of pasta, however, you may prefer to use less or more. In ( ) at the end of each ingredient are the proportions I use when I make this recipe. Freezes well."
photo by dojemi photo by dojemi
photo by dojemi
photo by dojemi photo by dojemi
Ready In:
2hrs 30mins




  • Brown ribs in oil.
  • Remove ribs from oil and saute the onions and garlic till transparent.
  • Add tomatoes and water.
  • Raise heat and allow sauce to boil, mixing occasionally so bottom doesn't burn.
  • Reduce heat and simmer uncovered for 2 hours till meat is falling off the bones.
  • Note: As other reviewers have attested -- the ribs will not make the sauce greasy. Enjoy! : ).

Questions & Replies

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  1. This is a good sauce and I always use pork in my sauce..usaually neck bones because they are very cheap and I just wnat sauce is never greasy.
  2. I guess I am a stickler for my way. . .being Sicilian, we never used any onions or oregano in our sauce. Lots of fresh garlic, olive oil, fresh basil, tomato paste, crushed tomatoes and lots of love. BTW I use baking soda to neutralize the acid in the tomatoes, that way it does not become sweet.
  3. Love this recipe!Not greasy at all when you brown meat first I used neck bones, little extra virgin olive oil and fresh garlic.My picky mom loved this.
  4. Ribs might sauce greasey will make sauce greasey. Also, add some grated carrots to add some natural sweetness.



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