DePino's DePasquale Red Sauce and Meatballs

22 hours ago 1

Democracy Dies successful Darkness

5.0 (1)

This look approximates the spirit and aromas of the condiment made connected Sundays by the author's Italian-American great-grandmother, Carmella DePasquale.

The writer serves this condiment with angel hairsbreadth oregon conchiglie (shell-shaped) pasta.

To work the accompanying story, see: My grandmother’s Sunday dinners were magical. Could I re-create them for my ain family?.

The condiment and meatballs tin beryllium frozen for up to 3 months. Defrost overnight successful the refrigerator.

Based connected a DePasquale household recipe; adapted by Lauren DePino, a writer based successful Los Angeles.

Ingredients

measuring cup

Servings: 10-12

For the sauce

  • 5 tablespoons extra-virgin olive oil
  • 3 cloves garlic, tally done a ail press
  • 6 ounces canned herb paste
  • 3/4 cupful water
  • Two 28-ounce cans crushed tomatoes
  • One 28-ounce tin peeled tomatoes, positive their juices
  • 5 caller Roma (plum) tomatoes
  • 1 tablespoonful sugar
  • 1 tablespoonful freshly grated pecorino Romano cheese
  • Small fistful caller basil leaves (about 5), chopped into bladed ribbons
  • Salt
  • Freshly crushed achromatic pepper
  • Freshly crushed achromatic pepper

For the meatballs

  • 2 to 3 heavy slices caller Italian bread
  • Milk
  • 1 lb crushed sirloin
  • 3 cloves garlic, tally done a ail press
  • 3 tablespoons freshly grated pecorino Romano cheese
  • Salt
  • Freshly crushed achromatic pepper
  • 1 ample egg
  • Extra-virgin olive oil

Based connected a DePasquale household recipe; adapted by Lauren DePino, a writer based successful Los Angeles.

Tested by Bonnie S. Benwick.

Published June 28, 2018

|

Updated March 16, 2026

Related Recipes

  • DePino Garlic Bread

Read Entire Article