Food & Cooking Recipes Dinner Recipes Traditional Italian Sauce Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 28, 2016 Print Rate It Share Share Tweet Pin Email Servings: 8 Ingredients ½ cup plus 2 teaspoons extra-virgin olive oil 1 medium onion, peeled and halved ¼ pound piece spiced pancetta 10 cloves garlic (5 pressed, 2 finely chopped, 3 cracked) Coarse salt and freshly ground black pepper 3 thirty-five-ounce cans plum tomatoes, pureed in a blender 1 twenty-eight-ounce can tomato puree 6 large fresh basil leaves 2 medium lean beef cutlets (about 9 ounces each) 1 tablespoon fresh flat-leaf parsley, finely chopped 2 teaspoons freshly grated Pecorino Romano cheese, plus more for garnish 4 to 5 links sweet pork sausage with fennel (about 3/4 pound) 4 pork spare ribs (about ¾ pound) ½ cup white wine Meatballs With Eleanora Meatballs with Eleanora 1 pound pasta, such as ziti, penne, or pennoni Directions In a large saucepan, heat 1/4 cup oil over medium heat. Add onion, pancetta, pressed garlic, and salt; saute; 2 minutes. Stir in pureed tomatoes, tomato puree, and basil. Bring to a simmer, and cook for 45 minutes. Remove and discard onion halves. Place beef cutlets on work surface. Sprinkle each piece with 2 teaspoons olive oil, 1 clove finely chopped garlic, 1 teaspoon parsley, and 1 teaspoon cheese. Season with salt and pepper. Roll beef, and tie with kitchen twine. Heat remaining 1/4 cup oil in a large cast-iron skillet over medium heat. Add cracked garlic, and cook for 2 minutes. Place rolled beef, sausage, and spare ribs in skillet and cook until golden brown, 8 to 10 minutes. Add wine, and cook for 2 minutes. Remove browned meat from pan, and add to sauce along with meatballs. Add 2 cups water, and return to a simmer. Cook, stirring frequently, over medium heat for 1 hour and 15 minutes. Just before sauce is finished bring a large pot of salted water to a boil. Add pasta, and cook until al dente, following package instructions. Drain, and transfer to a large serving platter. Stir sauce to combine, and ladle sauce over pasta. Serve meats on a separate platter. Sprinkle cheese over pasta and meats. Rate it Print