Romano Meat Sauce

Photo: NY Times

This is slightly tweaked from my mom’s recipe because we try to avoid red meat where we can. I used ground turkey but you can use whatever your heart desires. My mom throws in short ribs, spare ribs, sausage and regular beef meatballs! Love this sauce with everything from spaghetti squash to lasagna to Banza pasta! It. is. by. far. my favorite red sauce!


  • 1 Can Progresso tomato puree
  • 1 12 oz can of tomato paste
  • 2 Tbsp Sugar [we used coconut sugar]
  • 1 large, yellow onion [sliced]
  • 1/2 Tsp of oregano
  • salt and pepper to taste
  • 2 lbs ground turkey


  1. In a large pot mix all ingredients except the onion and add enough water to fill puree can twice. Sauce should not be thick
  2. Bring to a boil then reduce heat and simmer
  3. In a large frying pan, brown any meat that you are going to add to the sauce [if necessary add a tbsp or two of olive oil to the frying pan- I did not add any]
  4. When you have finished browning meat, add meat to the red sauce BUT DO NOT THROW AWAY DRIPPINGS FROM MEAT
  5. Saute onion in the drippings from the meat until the onion is tender, scrape the onion and all drippings into the sauce pot
  6. Let sauce with meat simmer [covered] for about 45 minutes to 1 hour
  7. if sauce begins to get thick, add water to desired consistency while still cooking
  8. Oil and grease from the meat will rise to the top of the sauce when it is done. You can skim it off before you serve


Enjoy this Romano Delicacy!

-The Neilan Family-

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