Catherine Scorsese's Pasta Sauce
- Total Time
- 1 hour 45 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:about 12 cups
- 1large onion, peeled and minced
- 2tablespoons olive oil
- 3cans (28 ounces each) whole tomatoes in thick puree
- 2cans (16 ounces each) tomato sauce
- 2cups water
- 1can (6 ounces) tomato paste
- 3large cloves garlic, peeled
- 2carrots, peeled
- 1all-purpose potato, peeled
- 5tablespoons minced fresh basil, or 1 tablespoon dried
- 5tablespoons minced fresh parsley, or 1 tablespoon dried
- Salt to taste
- Cayenne pepper to taste
- ¼cup fresh bread crumbs
- ¼cup milk
- 6ounces ground pork
- 6ounces ground veal
- 6ounces ground beef
- 1large egg, lightly beaten
- ¼cup freshly grated Parmesan
Ingredient Substitution Guide
Nutritional analysis per serving (24 servings)
116 calories; 6 grams fat; 2 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 10 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 7 grams protein; 500 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
In a 6-quart, or larger, saucepan or casserole, cook the onion in the oil, stirring occasionally, for 5 minutes.
- Step 2
In a blender or food processor, puree tomatoes and sauce. Add tomato mixture to pan along with water, tomato paste, garlic, carrots, potato, 3 tablespoons of basil, 3 tablespoons of parsley, salt and cayenne to taste. Bring to a boil, reduce to a simmer and, stirring occasionally, cook, partly covered, for 30 minutes.
- Step 3
In a small bowl, soak the bread crumbs in the milk until softened.
- Step 4
In a large bowl, combine bread-crumb mixture with meat, egg, Parmesan, remaining 2 tablespoons basil and parsley, salt, cayenne and ½ cup of sauce. Gradually shred and add meat mix to sauce, a little at a time. Partly cover, and bring sauce to a simmer, stirring occasionally, for 1 hour. Before serving, remove garlic cloves, carrots and potato.
- Step 5
Use about 2 cups of sauce for each pound of pasta.
Private Notes
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Cooking Notes
Jeanne Blumberg
Scorsese said she simmered the sauce for 3 days
Mamacita75
My abuela made sauce on Saturday in a clay pot and the meatballs were fried and tossed in Sunday morning and simmered until we got out of church. A flavor that is STILL on my tongue 40 years later. This is a great recipe.
Tannie B
Really delicious! I tend for a lighter red sauce, using only anchovies but this is incredibly satisfying and comforting. One question I had towards the end of the recipe when bread crumbs, etc. are being added: Is this part of the recipe to be the meatballs? Other versions of this sauce describe making the meatballs and cooking them in the sauce for the last hour.
Jeanne Blumberg
Scorsese said she simmered the sauce for 3 days
Mamacita75
My abuela made sauce on Saturday in a clay pot and the meatballs were fried and tossed in Sunday morning and simmered until we got out of church. A flavor that is STILL on my tongue 40 years later. This is a great recipe.
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