Pepe Vandel's Spaghetti Sauce recipe

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Ingredients

4 pounds onions
6 green bell peppers
1 ½ cloves garlic
2 (28 ounce) cans whole peeled tomatoes
2 (28 ounce) cans peeled and diced tomatoes
1 (28 ounce) can tomato puree
2 (16 ounce) cans tomato paste
2 (8 ounce) cans tomato sauce
½ cup vegetable oil
2 tablespoons Italian seasoning

Nutrition Info

38.9 calories
carbohydrate: 6.5 g
cholesterol: : -
fat: 1.3 g
fiber: 1.3 g
protein: 1.2 g
saturatedFat: 0.2 g
servingSize: -
sodium: 181.4 mg
sugar: 3.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Grind onion, pepper and garlic in meat grinder. In a large saucepan combine ground vegetables, whole tomatoes, diced tomatoes, tomato puree, tomato paste, tomato sauce, vegetable oil and Italian seasoning. Bring to boil, reduce heat to simmer for 4 to 5 hours. Stir occasionally.

Recipe Yield

12 quarts

Recipe Note

This recipe was brought back from Italy by my husband's grandfather. It is a family favorite! For sauce with meatballs, shape 6 pounds ground beef into balls. After sauce has simmered, place meatballs in sauce and simmer for additional 4 to 5 hours. Stir occasionally.

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