Rosalie’s Italian Red Sauce over Penne

NOTE: This could be the best pasta sauce you will ever experience. Made with savory meat and fennel meatballs, this sauce is rich and delicious. This recipe makes a good amount, enough for up to 8 people, and it also freezes very well for future use.


  • 1 pound penne pasta
  • 1 tablespoon salt
  • 1/3 cup olive oil
  • 1 small onion, chopped
  • 1 (15-ounce) can diced tomatoes with juice
  • 3 teaspoons sugar
  • 1 teaspoon dried basil leaves
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 cup Kitchen Basics Chicken stock
  • 2 (29-ounce) tomato sauce
  • 3 cans tomato paste
  • 1 large chicken breast with rib bone
  • 1 pound country-style ribs, cut into 4-inch pieces
  • Lawry’s coarse garlic salt
  • 2 Italian mild sausage links
  • Olive oil
  • Italian Fennel Meatballs
  • 1 ½ pounds lean ground beef
  • 2 to 3 cloves garlic, chopped fine
  • ½ cup plain bread crumbs
  • 1/3 cup grated Parmesan cheese
  • 3 eggs
  • 3 tablespoons fresh curly parsley, chopped
  • 1 teaspoon fennel seed
  • 1 ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • Olive oil
Cuisine: Italian
Yield: Serves 8
1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)


  1. In an 8-quart heavy pot, sauté onion in olive oil until translucent and slight golden, about 2 minutes. Add the tomatoes, sugar, basil leaves, and salt and pepper. Allow the tomatoes and spices to come to a steady soft boil. Cook over medium heat about 6 to 8 minutes.
  2. Add the chicken stock, tomato sauce and tomato paste. Rinse tomato cans with a little water and add to the sauce. Stir the pot well to break up the tomato paste. Cover with lid and simmer on low heat.
  3. Rinse the chicken breast in cool water and pat dry. Prepare the ribs in the same way. Sprinkle both chicken and ribs liberally with the coarse garlic salt. Fry chicken and ribs in skillet with olive oil for about 6 to 8 minutes on each side; add to the sauce. Brown the sausage in the same skillet, using more olive as needed. Cut the sausage into 2-inch pieces and add to the sauce. Sausage should not be cooked through, just browned.
  4. Prepare the meatballs my mixing the ground beef, garlic, bread crumbs, cheese, eggs, parsley, fennel seed, and salt and pepper. Pour olive oil in skillet, enough to cover bottom of pan. Lightly brown meatballs on all sides, do not cook through. Add the meatballs to the sauce and continue to cook until the sauce and the other meats are done, usually about 1 hour. Keep lid on pot and cook on low heat, stirring often to avoid sauce burning on bottom of pan.
  5. Boil penne pasta in an 8-quart pot salted water until al dente. Do not overcook pasta. Drain pasta and place in large pasta bowl; add sauce and serve. Serves 8.