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Spaghetti Sauce a La Roccamorice

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“A family recipe from the 1940's written by my grandfather, Sylvester J Ferrari.”
6hrs 30mins

Ingredients Nutrition


  1. Place in large cooking pot over a slow fire. Place all ingredients into pot with no browning or heating of any kind. Cover with water. Add half tablespoon salt or to taste.
  2. *Types of meat to be used; different choice: Bracoiola--round steak, full out, bone included but sliced thin. Spread out flat. Salt and black pepper lightly. Chop up two cloves or slice very thin and spread over steak. Add generous portion of parsley. Roll and tie. Brown all around. Add to the simmering sauce. Add enough water just to cover the meat.
  3. *Italian recipes usually call for the addition of other meats to the above bracciola. There are also other ways of preparing the steak for use.
  4. *Other ways: Line hard boiled eggs in and on top of the spices and roll and tie. Do not overcrowd with eggs; Add browned Italian sausage (all pork meat sausage preferred). Roll and tie and brown as above; Add strips of well browned bacon; Fill with a browned combination of mixed ground meat, egg, parsley, garlic, onion, dried sweet pepper flakes or hot, if you prefer). Roll bracciola and brown and put into sauce.
  5. Keep the water just above the meats and simmer for five or six hours. Tasting is a requisite as the hours roll by. A sauce is individual expression once the main ingredients are in place. Also stir occasionally to keep it from sticking. You may have to add small amounts of water from time to time.
  6. Buon' appetito!

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