How to make it

  • Melt butter and oil in a large heavy, non-reactive saucepan or stock pot.
  • Add the onion, and cook over moderate heat for 3 – 4 minutes until onion is translucent.
  • Stir in the carrots, celery, mushrooms - cook for 3 - 6 minutes more.
  • Make a paste of the pancetta and garlic in a food processor or mini-chopper, add to pot and cook until fragrant - do not burn
  • Add beef, sausage and pork, crumble with fork - DO NOT brown - cook until the meat is no longer red - browning takes away from the flavor and delicacy of the flavor
  • Season with salt and pepper.
  • Add the milk, and cook until it evaporates.
  • Add wine; raise the heat slightly, and cook until the liquid evaporates, 3 – 4 minutes.
  • Remove as much oil as possible with a tablespoon.
  • Stir in the tomato paste, tomato sauce and tomatoes with their juices and the herbs.
  • Bring the sauce to a boil; lower the heat to a simmer and cook for approximately 3 – 5 hours, stirring occasionally.
  • Do not let the sauce stick on the bottom.
  • Add water if necessary.
  • Correct the seasoning.
  • Sauce will keep for several days in the refrigerator and freezes well for 6 months.

Reviews & Comments 3

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    " It was excellent "
    SadiesMom ate it and said...
    I made this two days ago and then made the "My Family's Favorite Lasagna' (from the same cook) using this sauce. Absolutely INCREDIBLE! I made a huge 15" x 12" pan of lasagna and still have enough sauce left to make a 13" x 9" pan, so it really does make a very BIG batch. This is a wonderful recipe that I will make again and again for stuffed pasta shells, eggplant parmesan, etc. Highly recommend this recipe - thank you so much for sharing it with the rest of us!
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  • petunia97 8 years ago
    Wow! I have a new lasagna sauce!!!! this sounds delicious! thanks...
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  • tcpr 8 years ago
    ooooouuuuuu.... Up until about 13 years ago, Thanksgiving meant spaghetti! Not just for me, all of my family(over80 people) would always look forward to the spaghetti! We would have a buffet at my grandma's tiny little house and my Aunt Ida, this tiny little woman from Italy, would always bring spaghetti and meat sauce. It was what we looked forward to and of course her recipe was a secret and to this day her children will not give up the recipe. My cousin's and I have been looking for a recipe to match hers for years. I think that I have found it. Thank you , Thank you. Thank God I am over loaded with fresh tomatoes and I was just getting ready to can them. I am so excited!!!!!
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    " It was excellent "
    jenniferbyrdez ate it and said...
    Awesome, marvelous, perfect.
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