Spaghetti Sauce Genovese
by Ronald Randazzo
(Des Moines, IA USA)
This recipe was handed down to Mary Randazzo from her Mother, Mary Genovese (Gulino) who immigrated to America at the turn of the 20th century from a small village in the Palermo Province of Sicily. It has since been handed down to me. She believes the recipe dates to the early 1800’s.1 Medium size Onion
2 Strips Bacon
2 Cans Tomato Paste
1 Teaspoon Sugar
1 Large Can Tomatoes
4 Cans Water (Tomato Paste Cans)
1 Pinch Fennel Seeds
1 Pinch Rosemary
1 Pinch Hot Pepper flakes
1 Bay Leaf
1 Teaspoon Sweet Basil (Fresh)
1 Teaspoon Parsley (Fresh)
1/2 Teaspoon chopped Garlic (fresh)
Coat large skillet with pure virgin olive oil.
Add chopped onions, bacon, and garlic into skillet under low heat. Stir until lightly browned.
Add both cans of tomato paste and sugar. Remove the whole tomatoes and puree them.
Add tomatoes and water they were packed in. Pour entire contents into a pot, add water, all seasoning, and cook very slowly for two hours.
Add meatballs, sausage, beef or pork ribs, etc., one hour prior to serving.
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