My Mama's Tomato Sauce


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Every Sunday growing up the family would converge at my mom's or my grandmother's house. The house smelled so good - whenever I smell cooking garlic and onions it reminds me of happy times. We call it sauce, you may call it ragu or gravy - either way it is delicious! Bon Apetito!

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lincroft, nj


  • 3-4 28 oz. cans tomatoes
  • 4 cloves garlic, minced or grated
  • 1 large onion, chopped
  • 2 recipes Keep on Rollin Chicken Braciole (see recipe linked below)
  • 1 recipe Pig Skin Braciole for Tomato Sauce (see recipe linked below)
  • 4 links sausage
  • 5 fresh or frozen meatballs
  • 6 fresh basil leaves or 1 tsp. dried
  • 2 tsp. dried oregano
  • 3 tsp. dried onion
  • 3 Tbs. oil
  • 6 grinds black pepper or to taste
  • 2 tsp. salt or to taste
  • 1/4-1/2 C. wine or to taste

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Sauté meats in deep pot and remove after golden to a bowl. Sautéing meat in the same pot as cooking gives you all the flavor of the meats as well as the little bits that may break off during cooking. After all of the meats are browned and set aside, sauté onion in same oil for about 5 minutes. Add garlic and cook until onions are translucent and not browned. Add wine and reduce 1/3.

Add tomatoes, basil, dried onion, oregano and pepper and simmer for about 1 hour. Add pig skin braciole first. Let simmer about 30 minutes and then add sausages and meatballs. Simmer about 30 minutes more and add chicken braciole. Simmer another 30 minutes. Taste for salt.

Pour this sauce over any pasta, (white or whole wheat) fish or meat dish you have in mind. Freeze leftovers for another night - even with the meat.

Cook's note: you can add any meat you like (i.e. spare ribs, chunk of beef, pig's feet) to this sauce. You can add shredded zucchini to this for more vitamins. Just make sure your pot is deep and wide enough to accommodate everything.

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