Liberata Pezzutti style Red Sauce

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Liberata Pezzutti came from Fontanafredda, Pordenone, Italia to Nutley, New Jersey in 1928. This sauce is for pasta, or the base of Chicken Cacciatore and Risotto a la Milanese. First published by Saint Mark’s Church in the Bowery in 2011.

Preparation time: 1/2 hour
Cooking time: 4 hours

Difficulty: Medium - experience needed
Serves: 8


1/2lb Ground Beef.
1/2lb Italian Sweet Sausage.
1 Chicken innards, or chicken bouillon or chicken stock base.
1 can Tomato paste.
3 cans Water.
½ can Red Wine.
1 Salt, pepper, butter, cinnamon.
Optional A little garlic powder, oregano, onion powder, or sugar.


1. Butter in a heavy pot, break up sausage (take it out of its casing) and put the ground beef and sausage and spices in to simmer till brown.
2. Mix in tomato paste water and wine.
3. Turn heat to low and simmer for over an hour.
Enjoy. This sauce still tastes good the second day and freezes well.


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