Snookie’s Pasta Sauce

White Bowl filled with red pasta sauce with meatballs and sausage over spaghetti

Snookie's Pasta Sauce

We are not talking about the famous Jersey Shore character however we are talking about an Italian woman just the same. This one from East Boston, MA. Her sauce is my go to for all occasions. It is meaty hearty spicy and full of layered flavors.
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  • 1/3 Lb. of Salt Pork/Streak “O” Lean cut into tiny pieces
  • 3-4 Hot Italian Sausages cut into 1-2 inch pieces
  • 1 Stick of Pepperoni cut into pieces, a deep-red dried sausage, not an orange, oily stick, or your sauce will be greasy.
  • 1 Tablespoon Olive Oil
  • 1 Large Onion
  • 6 Cloves Garlic minced
  • 1 Can of Tomato Paste
  • 5 Cans Crushed Tomatoes
  • 1 Tablespoon Black Pepper
  • 4 Bay Leaves
  • 1- 2 Teaspoons Onion Powder
  • 1-2 Teaspoons Garlic Powder
  • 1 Teaspoons Italian Seasoning fresh oregano and basil can be substituted but you will need to triple the amount.
  • 1/4 Cup Parmigiano Reggiano


  • Add the olive oil to the pan and heat.
  • Add in the bits of salt pork and cook till the oil is brown and the pork is translucent.
  • Add in the pieces of pepperoni once they are browned add in the sausages.
  • When the sausages are brown, add in the onions and cook till translucent.
  • Add in the garlic and let it begin to dissolve (soften).
  • Add the tomato paste and mix well. (Watch your temperature, do not let the paste burn or you have ruined the sauce and everything will need to be discarded; including that lovely meat.)
  • Once the paste is fully mixed into the meat, add the tomatoes and stir well.
  • Add in all of your spices and simmer for 30 minutes, stirring and making sure you do not let it stick to the bottom or burn.
  • Reduce heat to very low, cover and stir every 15 minutes for the next hour.
  • You can turn off the heat and let it cool at this point to store or freeze.  Or you can leave on the stove on the lowest setting and continue to stir throughout the day to serve that evening.



Do not add salt to this recipe 
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