Pasta Melanaze (milanese)

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Pasta Melanaze (milanese) by anna rose mirabella palazzolo
Pasta Melanaze (milanese) by anna rose mirabella palazzolo


  • 1 medium onion, chopped
  • 2 cloves garlic, mashed
  • 1 small can tomato paste
  • 1 large can tomato puree
  • pepper
  • basil
  • sugar
  • 1 small can milaneza (buy at Vivianio’s, Cuoco brand—complete seasoning for macaroni with sardines)
  • spaghetti
  • 2 cups bread crumbs
  • 2 Tablespoons olive oil
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  • 1

    Sauté onion and 2 cloves mashed garlic. As onions are sautéing, mash with a wooden spoon to reduce the size of the pieces (notice how Grandma’s sauce never has big chunks of onion.) Add tomato paste with 3 cans water, tomato puree with 1/2 can water, pepper, basil, and 3 teaspoons sugar. Bring to a boil and simmer for 1/2 hour. Add milaneza (a small can feeds 6 people) and 1/2 teaspoon ground or whole fennel. Stir. If sauce is too thick, add tomato juice.

  • 2

    Simmer on low 1/2 hour.

  • 3

    Cook spaghetti and drain. Pour sauce over and mix well. Then put in covered dish and keep warm in the oven.

  • 4

    Serve extra sauce on the table and browned crumbs in place of grated cheese.

Browned crumbs

In skillet, brown 2 cups bread crumbs in 2 Tablespoons olive oil. Add a little garlic powder and stir with wooden spoon. When browned, place in serving bowl.

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