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Zakk Wylde's Italian Spaghetti Sauce and Meatballs

Handed down generation to generation…

Here’s an authentic Italian recipe from metal master, Mr. Zakk Wylde – famed as the leader of the Black Label Society and riff master general for Ozzy Osbourne. This recipe has been “Handed down generation to generation … homemade. Make your pasta al dente and enjoy”.


This recipe and nearly 150 others can be found in
‘Mosh Potatoes’ by Steve Seabury.
BUY NOW at Megachef!



  • 1/8 teaspoon olive oil (just enough to spread on bottom of large skillet)
  • 2 or 3 garlic cloves, minced
  • 2 pounds pork meat on bones**
  • 1 package of sweet or hot Italian sausage (I use hot…)
  • 4 × 800g cans Italian tomatoes, crushed or peeled (any brand)
  • 1 teaspoon chopped fresh basil
  • 1 cup grated Italian cheese (Locatelli, Parmesan, or Romano – I prefer Locatelli)
  • 1 hard-boiled egg, unpeeled
  • Meatballs (recipe follows)
  • Salt

**I use 3 large center-cut pork chops with some fat on, or you can use baby pork spare ribs, about 6 or 7. Or you can ask your butcher for pork bones with some meat on.


  • 2 1/2 pounds ground beef (do not use sirloin)
  • 3 large eggs
  • 1 cup dry bread crumbs
  • 1/4 pound ground pork
  • 1 slice stale white bread, torn into several pieces
  • 1/4 pound ground veal
  • 2 garlic cloves
  • 1/4 cup grated cheese (again, your preference: Locatelli, Parmesan, or Romano)
  • 1/4 teaspoon chopped fresh basil
  • 1/4 cup whole or low-fat milk
  • Olive oil

So Here's What To Do


In a large skillet, heat the olive oil and garlic on low heat. Add the pork. Brown the meat on each side.

Brown sausage on all sides in a separate skillet.

While meat is browning, combine 1 can of the tomatoes in a blender with 1/4 teaspoon of the basil, 1/4 cup of the grated cheese, and 2 tablespoons cold water. Blend until pureed. Repeat for each can of tomatoes. Pour pureed tomatoes into a large stockpot and begin to cook sauce on a low flame.

When the meats are browned, add to the tomatoes. Scrape most of the fat drippings out of the two skillets and add 1/2 cup water to each pan to make a gravy (it should sizzle when you add the water), then add it to the sauce. Add the unpeeled hard-boiled egg, just to remove acidity from sauce; discard after sauce is complete. Cook the sauce on low heat for approximately 3 hours, or less if it thickens faster. Stir every so often so the tomatoes do not stick to the bottom of the pot. When the sauce is halfway done, add your meatballs.

You can use salt to taste after the sauce is made, taste first as grated cheese can be salty.


In a large bowl, mix together the ground meats, using your hands.

In a blender, mix the garlic, basil, milk, and eggs until liquid. Fold in the bread crumbs, stale bread, and grated cheese. Pour into the bowl with the ground meat. Again using your hands, make sure meat is blended with the mixture, and form your meatballs.

Brown the meatballs in a small amount of olive oil. Brown only the top and bottom and add to sauce when sauce is half cooked.

Best served with: 


Cooking time: 
3 hours
Preparation time: 
1 hour