Sara-Nara Sauce

"A friend dubbed this "Sara Nara," but it's my mother's recipe. She told me she got in many years ago from an Italian neighbor in New York. Mom didn't speak Italian and the neighbor didn't speak English, but they managed to understand each other enough to create this wonderful meaty sauce with meat balls. The leftover sauce freezes very well (this would be great for OAMC), but if you have leftover meatballs too, you can make delicious meatball subs the next day."
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Ready In:
2hrs 30mins




  • In a small, heavy stockpot, heat the oil. When hot, add the onion, garlic and green pepper. Saute 3-4 minutes. Add the mushrooms and saute another 2-3 minutes.
  • Add the canned tomatoes, tomato paste (yes, the entire can), and 1 cup of water. Bring to a boil and simmer. Add spices.
  • Brown half the ground beef (1 1/2 pounds) in a skillet, breaking it up into small chunks as it cooks. Drain thoroughly and add to sauce.
  • Simmer 1-2 hours and make meatballs.
  • Combine remaining ingredients in a mixing bowl. Roll up your sleeves, wash your hands well, and mix thoroughly. (I loved this part when I was a kid.) Form into meatballs (I make mine about 1/2")
  • Put meatballs in skillet and cook over medium heat, turning as they brown.
  • Serve with pasta and sauce, and lots of Parmesan cheese.
  • The leftover sauce and meat balls can be frozen for another pasta dinner, or refrigerated and made into delicious meatball sub sandwiches the next day.

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  1. If you are the kind of person who orders a "meat-lovers" pizza, then this is your recipe. This was really yummy. I omitted the milk and cheese due to dietary restrictions, but it was still delicious. We have so much sauce and meatballs, my DH and DS will be happily munching leftovers through the next few days. Thanks, SheCooksToConquer! This is a keeper. Made for PAC Fall 2007


<img src= border=0 alt=Photo Sharing and Video Hosting at Photobucket> <br> <br>Been cooking all my life. Both my parents were excellent cooks, my mother made a a wide range of things, my father was a gourmet Chinese chef long before it became stylish to cook Chinese. One of my earliest memories of cooking is helping my dad make egg rolls from scratch. I make a mean Peking Duck, too. <br>Got a husband, two kids, two dogs, two cats. We used to have two birds, but we've recently moved and didn't think they'd survive the trip. <br>I don't have a favorite cookbook, but I go through phases. I guess Joy of Cooking is the best for basic everything, and I'm very partial to The Gefilte Variations. Not only are the recipes fairly yummy, but the stories she tells are really delightful. <br><img src=> <br> <br>
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