NYS Pasta Sauce
(The Original “Red-Lead”)


  • 11/2 to 2 lbs. Lean Chuck Roast (cut into 3-4 pieces)
  • 11/2 to 2 lbs. Boneless Pork Country Ribs
  • 8-10 New York Style Meatballs
  • 4-5 Braciole
  • 4 links New York Style Hot Italian. Sausage
  • 4 links New York Style Mild Italian Sausage
  • 1/2 cup Lite Olive Oil (as needed
  • throughout recipe)
  • 6 Large Garlic Cloves (crushed)
  • 1 cup Yellow Onion (diced small)
  • 1/2 cup Fresh Parsley (chopped small)
  • 1/2 cup Fresh Basil (chopped small)
  • 1 teaspoon Salt
  • 1 teaspoon Granulated Garlic
  • 1/2 teaspoon Dry Oregano or 1 tablespoon Fresh
  • 4 28 oz. cans Ground Tomatoes in Puree
  • 1 28 oz. can Tomato Puree
  • 2 cups Water (use to wash out cans)


  • 11 quart (or larger) pot with lid. In a large frying skillet at medium heat, add a little olive oil, brown your sausage evenly and set aside.

  • In the same oil and drippings add the garlic, onions and a dash of salt and pepper.

  • Cook until onions are translucent.

  • Transfer onions to your sauce pot.

  • Add all your tomato products, water, fresh parsley and basil and all your spices.

  • Bring to a boil (stirring often) while sauce is cooking.

  • Go back to your frying skillet and add a little olive oil to brown your chuck roast, spare ribs and Braciole with a little salt and pepper.

  • When evenly browned (doesn’t have to be cooked all the way through) add to the boiling sauce.

  • After the meat is added to the boiling sauce, bring back to a boil, then lower heat to a simmer for one hour.

  • Clean your skillet, add some fresh olive oil and fry your meatballs til browned evenly, set aside.

  • After sauce with meat has been simmering for 1 hour, add your sausage and meatballs to simmer an additional hour, until chuck roast and pork ribs are tender.

  • Check sauce for additional seasonings needed.

  • This serves 10 to 12 at least and you will be the hero of the neighborhood! 

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