Meaty Italian Sauce

    2 hours 15 min

    An incredibly delicious sauce, which is perfect over pasta or in a hearty bread roll. Sausages and beef meatballs are simmered in a rich tomato sauce.

    8 people made this

    Serves: 10 

    • 4 tablespoons extra-virgin olive oil, divided
    • 1 onion, diced
    • 3 cloves garlic, crushed
    • 1.6kg passata
    • 4 (400g) tins whole plum peeled tomatoes
    • 45g chopped Italian flat-leaf parsley, divided
    • 2 teaspoons garlic granules, divided
    • 450g lean minced beef
    • 110g breadcrumbs
    • 1 egg
    • 3 tablespoons milk
    • salt and pepper to taste
    • 225g hot Italian sausages
    • 225g mild Italian sausages
    • 225g pork neck bones
    • 4 tablespoons red wine

    Prep:45min  ›  Cook:1hr30min  ›  Ready in:2hr15min 

    1. Heat 2 tablespoons olive oil in a large saucepan over medium heat. Saute onion and garlic until onion is soft and translucent. Pour in passata and whole tomatoes. As you are adding the whole tomatoes, let them slowly slide through your fingers and crush them coarsely on the way into the pot. Season with 1/3 of the parsley and 1 teaspoon garlic granules. Cover and reduce heat to low.
    2. In a large bowl, mix the minced beef, breadcrumbs, 1 teaspoon garlic granules, 2 tablespoons parsley, egg, milk and salt and pepper to taste. Mix ingredients with your hands until well blended. Form into small, golf ball-size meatballs. Slice all of the sausages but one hot and one mild sausage into 1.25cm chunks.
    3. Heat 2 tablespoons in a large frying pan over medium heat. The oil should be slightly smoking. Slice open the remaining hot and mild sausage and crumble into the pan. Saute, continually breaking up the pieces, until they are all golden brown. Transfer to the sauce. Brown the meatballs, chopped sausages and pork bones on all sides until they are a deep golden brown. You may need to do this in stages and continually transfer into the sauce when browned. Drain off excess fat.
    4. Pour the red wine into the frying pan and deglaze all of the brown chunks on the bottom of the pan. Let the wine reduce to about half, then transfer into the sauce. Frequently stir and season with salt and pepper to taste for about another hour after the last meat has been transferred into the pan. Finish by stirring the remaining fresh parsley into the sauce. Spoon sauce over your favourite pasta and serve the meat on a separate plate.


    Pork neck bones can be purchased at your local butchers. You may need to make a special order for them.
    Tomato juice or water can substituted for wine, if desired.

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    Reviews in English (9)


    I am not a very good cook (I admit it) and tried this recipe. While it was slightly time consuming (browning the meats) this is by far the best sauce I have ever had (and I grew up in an Italian family!). It is worth the work and everyone that tastes this sauce absolutely loves it. I put in more garlic because I am a garlic lover and used pork chops (because I don't even know what Pork Neck Bones are and couldn't find them!). The meat added the most incredible flavor to the sauce and the pork literally fell off of the bone because it cooked so nicely in the sauce. I highly reccomend this recipe and it is the only recipe for sauce that I use now.  -  06 Nov 2006  (Review from Allrecipes US | Canada)


    YUM! I whirled the tomatoes (Italian style) through the blender, but only because my clan doesn't like chunks, and I added some shredded Italian blend cheese, about 1/4 cup, to the meatballs. Oh yeah, I forgot to add the wine, but I did add pinches of oregano & basil here & there. This turned out delicious. Hubby AND son told me that it was really good (and hubby is not fond of change..especially when it comes to his favorite, which is spaghetti sauce). A keeper in my book, thanks Flocco!! Next time I'll add the wine.  -  09 Apr 2003  (Review from Allrecipes US | Canada)


    I was looking for a new pasta sauce recipe and this one caught my eye because of all the meat in it. My kids, who are picky eaters, loved the sauce and the meatballs! This one's a keeper for me!  -  18 Nov 2005  (Review from Allrecipes US | Canada)