Ascione’s Spaghetti

  • 1 lb. to 1.5 lb Italian Sausage (hot or mild, as you prefer), cut into 2″ pieces
  • 1 small onion, chopped
  • 1 clove garlic, minced (can substitute 1 tsp. garlic powder)
  • 1 large (28 oz.?) can tomato puree & 1.5 cans water
  • 2 small cans tomato paste
  • salt & pepper to taste
  • 2 Tbls. Romano cheese
  • Brown sausage with a little water in a large saucepan. When almost brown, add onion & garlic. Finish browning – do not burn! Add remaining ingredients, bring to boil, then reduce heat to simmer 1.5 to 2 hours. Add meatballs 15-20 after the sauce starts to boil.

    For the meatballs:

  • 1 lb. ground beef
  • 1 small clove garlic, minced
  • black pepper to taste
  • 1/4 cup Italian flavored breadcrumbs
  • 2 eggs, beaten
  • 2 tsp. chopped parsley
  • 1 tsp. salt or to taste
  • Mix ingredients thoroughly. Roll into 1.5 oz balls and place on baking sheet. Bake in 350 degree oven until slightly brown, about 20 minutes, turning at halfway point.


    We add a little sugar to the sauce to cut the acidity of the tomato; 1-2 Tbls. to taste. Add Italian seasonings to taste: oregano, basil, thyme.


    My family got this recipe from an Italian family when we were living in New Wilmington, PA, and going to school (grades 3 through 8 for me) in nearby New Castle, PA, in the mid-1970’s. One of my friends in 8th grade was C. Ascione. Her mom would have the group over to their house after play practices, project meetings, etc. and I always came home raving about her food! This is one of the recipes that my mom got from Mrs. Ascione. I wonder whether the Ascione family is still there in New Castle.

    This is one of the dishes my sister makes during her “Marathon Cooking” sessions. If you’re going to chop onions, you may as well chop several. Make the sauce but don’t add the meatballs. Divide the sauce (and sausage) into freezer safe containers. Wrap the meatballs in foil. Freeze. Heats up quickly for easy weeknight dinners!

    Also: How To Eat Spaghetti

    Published in: on 10 December 2008 at 3:03 pm  Comments (1)  
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