FAMILY RECIPES

Nonna’s Sauce

TERESA FABRIZIO RADICE · 1891–1990

This recipe came down through the family as Nonna's sauce. Teresa Fabrizio Radice (1891–1990), Pop's wife, was born in Newport, Rhode Island, to San Fele parents and cooked for the family in Washington for most of the 20th century. Her grandchildren remember her line: 'You don't like my cooking? Eat, eat!'

The original cards ↓Cook the recipe ↓

THE ORIGINAL CARDS

The handwritten recipe

Nonna's spaghetti sauce, handwritten recipe card.Family collection.

The seasoning list, back of the card.Family collection.

Select either card to open the full image.

INTERPRETATION

About the cards

The card points to the 1950s–80s American kitchen: Progresso canned tomatoes, standard can sizes, garlic powder and garlic salt, ballpoint pen on notebook paper.

It is Italian-American cooking from Washington, a few generations removed from the cooking Rosa did in San Fele.

The handwriting may be Teresa's or a family member who copied her recipe. That is still being confirmed.

THE ORIGINAL CARD

Transcription

Spaghetti sauce

Spaghetti Sauce "Always use Progresso when you can" 1 can – 6 oz tomato paste 1 can – 15 oz tomato sauce 1 can – 28 oz crushed tomato 4 tbsps olive oil 3 tbsps crushed garlic "Brown paste in oil with crushed garlic until all oil is absorbed. Add to other tomatoes + seasonings, cover top until dark in color — stir in + cover again with seasonings. Cook all day on low. (Double all for more)"

Seasoning

Seasoning garlic powder, garlic salt, pepper, a little sugar, ½ tsp thyme, oregano, basil, 2 bay leaves, salt "You can double all ingredients from the beginning as it will keep forever."

The wording above is preserved from the supplied transcription. For food storage, follow the updated method below.

A RECIPE FOR TODAY

Nonna’s Sauce, updated

Makes about 6 cups, enough for 1½ lb pasta.

Teresa’s	Today
4 tbsp olive oil	¼ cup extra-virgin olive oil
3 tbsp crushed garlic + garlic powder + garlic salt	6–8 fresh garlic cloves, thinly sliced
6 oz can tomato paste	6 oz tomato paste, or 4 tbsp double-concentrated paste (tube)
15 oz can tomato sauce	2 cups (500 g) passata
28 oz can crushed tomato	28 oz whole San Marzano or Italian plum tomatoes, crushed by hand
½ tsp thyme, oregano, basil	½ tsp thyme, 1 tsp dried oregano, a handful of fresh basil at the end
2 bay leaves	2 bay leaves
salt, pepper	kosher salt, black pepper
a little sugar	a pinch, only if the tomatoes taste sharp
—	Optional: a Parmigiano rind; red pepper flakes or crumbled peperone crusco (Basilicata's dried sweet pepper)

On a phone, swipe the table to read both columns.

Method

Fry the paste, Teresa's way. Warm the oil over medium-low heat. Add the garlic and cook 1 minute without browning. Add the paste and stir 5–8 minutes, until it absorbs the oil and turns brick-dark.
Add the tomatoes. Stir in the passata, the crushed tomatoes, thyme, oregano, bay leaves, 1½ tsp salt and pepper. Add the rind if you're using it.
Cook it down. Barely simmer, partly covered, for 3–4 hours, stirring now and then, until dark and thick. Or cook it in a 300°F oven for the same time.
Finish. Remove the bay leaves and rind. Taste, add sugar only if needed, adjust the salt, and tear in the basil.
Store it. Refrigerate within 2 hours in shallow containers. Keep for 3–4 days in the fridge, or freeze for 3–4 months for best quality. Make a double batch, as she said.

Storage timing follows USDA guidance on leftovers. The card’s “keep forever” wording is preserved as a historical quotation.

PRINTABLE RECIPE

Nonna’s Sauce

A newly prepared 8 × 10 inch recipe printable, separate from the historical handwritten cards above.

Download 8×10 PNG ↓

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