Italian Sauce


Try our recipe for homemade Sunday Sauce and transform imported San Marzano tomatoes, pork ribs, vegetables and spices into a mouth-watering tomato sauce—just like grandma used to make.

Servings 8-10


  • 1 rack pork ribs
  • Salt and pepper
  • 2 tablespoons Extra Virgin Olive Oil
  • 5 cloves garlic
  • 1 onion, peeled and whole
  • 3 celery stalks
  • 2 carrots
  • 3 (28-ounce) cans  Imported San Marzano Tomatoes
  • 1 ½ cans water (use the San Marzano Tomatoes cans)
  • 1 teaspoon crushed red pepper (or more or less to taste; this is optional)
  • ¼ cup celery leaves, chopped
  • ¼ cup fresh parsley, chopped



  1. Dry the ribs with a paper towel and coat both sides with salt and pepper. Cut ribs into sections to fit into a heavy-bottom pot.
  2. Heat a heavy bottom pot over medium-high heat. Brown ribs on both sides, about 3-4 minutes per side. Remove and set aside.
  3. Add garlic, onion, celery and carrots to the pan. Lightly sauté the vegetables to soften, about 5 minutes.
  4. Meanwhile, puree the tomatoes in a blender or food processor to thin out the sauce.  Add pureed tomatoes and water to the pan and bring the mixture to a boil.
  5. Add the meat to the sauce. Cover and simmer for 8 hours, or until the meat pulls from the bone.
  6. Remove the meat and set aside. Remove the cooked vegetables and discard. Taste the sauce and add salt, pepper and crushed red pepper to taste. 
  7. Serve this sauce family-style with your favorite pasta. We recommend using Bucatini and garnishing the dish with celery leaves and parsley.



Source DeLallo

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