Grandma’sTraditional Italian

Spaghetti Sauce

Recipe by: Grandma Guisano

Prep  time: 4 hours

Serves: 15 – 20


1 Whole sweet yellow onion, peeled

Entire bulb of fresh garlic, peeled

1 packed cup fresh basil leaves

1 packed cup fresh parsley

2 – #10 cans of Italian Style Tomatoes, preferably San Marzano tomatoes  (6 lbs 7 oz each)

3 tbsp extra virgin olive oil

Pepper to taste

Garlic salt

1/2 cup white sugar

1 tbsp baking soda

1 cup red wine, optional

1 – 12 oz can tomato paste

1.5 can of water, using tomato paste can


3 lbs ground beef

2 pieces of sliced bread (white, wheat, or Italian)

1 cup milk

1 large egg

1 cup grated Romano

1/2 cup bread crumbs

1/2 cup fresh chopped basil

1/2 cup fresh chopped parsley

Pepper to taste

1 Tbsp garlic salt


1 tbsp olive oil

1 slab baby back ribs, cut apart at every second bone

Italian sausage, sweet or hot (your preference)




Begin by cutting off each end of the onion and peeling off the outer skin and discarding. Quarter the onion and place in food processor (mini or large).  Pulsate just until onion is broken-up. Break apart and peel each clove of garlic and toss in the food processor. Stuff the food processor with the basil and parsley. Add 1 tbsp olive oil and grind/chop all the ingredients in the processor until desired consistency. I prefer my garlic/onion to be finely chop so I switch the speeds back and forth until it’s pureed. A little hint for those that don’t like garlic/onion…instead of chopping them up you can toss them into your sauce whole and remove them when the sauce is finished.

Using either a blender or food processor add the tomatoes until 3/4 full and puree about 10-15 second. Reserve one empty can of tomatoes.

In a large pot, on low heat, add the 2 tablespoons of olive oil and heat approximately 30 seconds to 1 minute. Add 3/4 of the garlic & onion mixture to the pot and saute, continually stirring until slightly golden. Add the pureed tomatoes to the pot. Continue the process of pureeing the tomatoes and adding them to the pot until all the tomatoes are gone. Thoroughly stir the sauce so that the garlic & onion mixture is distributed throughout. Fill the reserved empty tomato can 1/2 full with water and add to the pot. Turn the heat up to medium and continue to cook on medium heat until boiling then reduce to low heat, stirring occasionally.


In a medium shallow bowl place the two (2) pieces of bread and soak in the milk. Peel the crusts off the bread and mush the bread into the milk.

Finely chop the basil and the parsley.

In a large mixing bowl combine the ground meat, soaked bread, egg, breadcrumbs, basil, parsley, pepper and garlic salt. Wash hands and thoroughly combine with you washed hands. Set aside.


Heat one (1) tablespoon of olive oil in a large fry pan/skillet. Add the cut up ribs and sausage. Fry until browned on each side and turn off heat. Remove meat from the pan and set aside, leaving the grease in the pan. The ribs and meat will not be completely cooked and that’s okay. They will finish cooking in the pot of sauce. Turning the heat back on medium, roll the meatballs and place in frying pan; turning until all sides are browned. Remove meatballs as they cook and set aside. Add the remaining garlic mixture to the frying pan and saute. Add the entire of tomato paste to the fry pan. With a rubber spatula scrap the excess tomato from the can and add to fry pan. Then using the empty tomato paste can add 1 1/2 cans of water to the fry pan. With the rubber spatula gently combine until the mixture is smooth and slightly bubbling, then add to the pot of sauce.


Approximately one (1) hour after cooking add the garlic salt, fresh ground pepper, sugar and wine to the sauce. Sprinkle in 1/2 tablespoon of baking soda and slowly stir. The baking soda will cause the sauce to bubble. Be sure to stir until the bubbles have calmed. Add the remaining 1/2 tablespoon and repeat.

1/2 hour after adding the seasonings to the sauce add the ribs and sausage to the sauce and continue to cook, stirring occasionally for one (1) hour. Finally, add the meatballs and continue to cook, stirring occasionally for one (1) last hour.

You’re end result should be DELISCIOUSO!!!