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"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Grammy Di Nola's Pasta Sauce Recipe

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This recipe for Grammy Di Nola's Pasta Sauce is from The 2026 Di Nola Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
A few cans of whole peeled San Marzano tomatoes. (FROM ITALY!!!)
San Marzano Tomato paste
Pasta of your choice. I use Pasta Di Gragnano from my grandparents home town of Gragnano Italia. (Readily available at Market Basket if you have a keen eye. As is the San Marzano whole peeled cans of tomato's. I use the #10 can as it's easily half the price of the small ones.
The rind of Pecorino Romano or even Parmesano Reggiano cheese (I save these in my fridge for making sauce)
Garlic    
Onion
Salt
Few sprigs of fresh Basil
Oregano
Extra Virgin Olive oil

Optional:
Sweet Italian Sausage
Baby Back Ribs
Red Wine
Directions:
Directions:
In a large Le Creuset or equivalent pot, coat the bottom with a thin layer of the olive oil. Crush a clove or two of fresh garlic and cook until translucent. DO NOT BROWN IT! Chop your onions in any pattern you wish and cook until translucent.
Open your big can of San Marzano Tomatoes and pour liquid into the pot and stir. Then crush the tomatoes by hand as best you can into the pot. Add a pinch or two of salt. You can always add more later. Add Oregano and Basil A sprig of each.
Do not BOIL! Let it simmer low and slow, Stir occasionally. Once it cooks down a bit, lightly brown the whole sausage, but quickly. They can finish cooking in the sauce. Lightly par boil the ribs, drain, season with Onion salt, pepper or whatever you prefer. Lightly broil the ribs. The sauce will start to reduce. I have added Trader Joe's marinara for volume and some red wine to taste. I then pre-heat the oven to 200f, add the meat, cover, and let it slow cook from that point in the over, although Uncle Lenny cooked it on the stove.

The meat is optional. I quarter and lightly saute mushrooms in Olive oil and garlic and add them in. You can add what you like as well.
Number Of Servings:
Number Of Servings:
Depends on who's eating!
Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
This recipe was passed down to me (Matt) by my Uncle Lenny Di Nola.
The first time he made it for me I was housing a Tufts University Intern for the summer.
The house smelled amazing, we set the dining room table. Uncle Lenny served us and we both took a bite at the same time. We looked at each other in disbelief! Nothing could have prepared us for the intense and wonderful flavor of the sauce! He added whole sweet Italian sausage and even some pork baby back ribs (to sweeten the sauce) Mind blown. It was better than any sauce I tasted while living in Italy.
I will attempt to relay what I remember from how he taught me.

 

 

 

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