Sicilian Tomato Pasta Sauce with Meatballs

    4 hours 30 minutes

    This is enough Sicilian pasta sauce to feed an army! Perfect for family reunions and other large gatherings. Just prepare it and you'll see that when dinner time comes everyone's mouths will be watering because of the great smell.

    55 people made this

    Serves: 20 

    • 4 cloves garlic, chopped
    • 3 (800g) tins tomato puree or passata
    • 4 (185g) tins tomato paste
    • 1 tablespoon chopped fresh parsley
    • 1 tablespoon chopped fresh basil
    • 1 kg beef mince
    • 500g pork mince
    • 1 cup bread crumbs
    • 1 cup grated Parmesan cheese
    • 1 teaspoon garlic powder
    • 1 tablespoon chopped fresh parsley

    Preparation:30min  ›  Cook:4hours  ›  Ready in:4hours30min 

    1. In a large pot mix together garlic, tomato puree, tomato paste, parsley and basil. Bring sauce to a boil and then turn down the heat and simmer.
    2. In a large bowl mix together the beef mince, pork mince, bread crumbs, parmesan cheese, garlic powder and parsley. Shape into balls the size of a child's fist. In a frypan, fry meatballs in hot olive oil until brown. Add to sauce mixture. Simmer over low heat for four hours.

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    Reviews in English (46)


    I first made and reviewed this in January 2007, and I have made many, many times since. It is our absolute favorite meatball and sauce recipe. However...I do not like this made with tomato sauce, and I also bake my meatballs for a few minutes to brown rather than fry. I use crushed or ground tomatoes, and I always add chopped onion. Sometimes I add chopped roasted red peppers or carrots for a little sweetness if my tomatoes are particuarly acidic. Leftover sauce, makes a great pizza sauce. We used it on the Brick-oven pizza from this site (another favorite of ours), and it's wonderful--try adding thin slices of the meatballs to the pizza before popping in the oven--fabulous! We sometimes double the meatball recipe and make meatball sandwiches. It's also fantastic in lasagna. We love this sauce and the meatballs, too.  -  20 Jan 2007  (Review from Allrecipes USA and Canada)


    I really love these meatballs, although I don't make them exactly as the recipe says. Since I'm only cooking for two, I only use 1 lb of ground beef and omit the pork all together. I use 1/3 cup each of bread crumbs/parmesan cheese. This makes plenty for 2. I follow the recipe for the tomato sauce exactly, and it always comes out great. I've made this recipe many times. I've served it over pasta, I've tweaked the recipe slightly to make it a "sweet and sour" meatball dish, and I've also made meatball subs out of it (french loaf cut in half with the middle scooped out, toasted under the broiler until just a little "crunchy", then slice the meatballs in half and lay on the bread, spoon a little sauce over all, add mozzarella cheese on top, stick back under the broiler until melted and viola!). Really versatile, tasty recipe that I will continue to use. Thank you for sharing!  -  19 Feb 2005  (Review from Allrecipes USA and Canada)


    I used this recipe for the meatballs only and made the Best Marinara Sauce Yet to go along with them. They turned out really tasty. I used all ground pork and 1 large link of hot italian sausage. (Hubby used all of the ground beef the night before in his burgers)! I also added some grated Romano cheese along with the parmesan and a dash of salt and pepper. I baked my meatballs at 350 for about half and hour rather than pan-frying them. I was able to drain off quite a bit of oil. I let them simmer in the sauce for a while and they gave off a real "meaty" taste which we all enjoyed. Thanks Joiamia, this was good.  -  24 Apr 2003  (Review from Allrecipes USA and Canada)