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spaghetti sauce
Nana's Spaghetti Sauce
Originated from: Abruzzo or Calabria
Occasion: Any time
Contributed by: Dorinda (nee Carosella) Cavanaugh

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2 lbs ground sirloin
Italian bread, about 1/4 of a large loaf
Locatelli cheese
Eggs (2 per pound sirloin)
Garlic, salt, pepper

Pork or sausages
4 cans plum tomato
2 cans tomato paste
Thin round steak, stuffed with parsley, cheese, green pepper and rolled (optional)
1 tablespoon sugar
1 cup red wine (optional)
1 large can of water
Garlic, salt, pepper



Soak bread (about 1/4 of a large loaf) in cold water, then squeeze out water with your hands. Put in bowl with eggs, finely chopped parsley, about 2/3 cup cheese, 2-3 cloves garlic, salt, and lots of pepper. Mix thoroughly with your hands, then add meat. Mix well, form into 2 inch meatballs.

Render fatback (white salt pork) in frying pan or use Tenderflake lard. Cook meatballs until browned well.

Remove from pan and set aside.

Brown pork chops, sausages, or other meat. Remove.

(Optional: Thin round steak -- put in parsley, cheese, green pepper, garlic, salt, pepper. Roll tightly, tie and fry.)


Turn heat to medium. Add the tomato paste, salt and 1 tablespoon sugar. Saute 2-3 minutes.

Add about 1 cup red wine if desired.

Add tomatoes, blended, and 1 large can of water.

Cook 20 minutes before putting in meat.

Cook about 2 hours. When you start to see a little fat or oil at the top it is done.


Dorinda Cavanaugh's parents originated from two different regions -- her father, Mr. Nicholas Carosella, was born in Castelfrentano, Abruzzo; her mother was born in the United States and her mother's mother was born and raised in Calabria. The recipe in this entry was often made by Dorinda Cavanaugh's mother, Mrs. Ida Carosella. Dorinda Cavanaugh wrote down her mother's recipes and put them all together in a collection, entitled, "Secrets from Nana's Kitchen." The recipe in this entry comes from this private publication.... Photo: Mary Melfi.

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