pepe-vandels-spaghetti-sauce

Pepe Vandel's Spaghetti Sauce

8 Reviews Add a Pic
  • Prep

    30 m
  • Cook

    4 h
  • Ready In

    4 h 30 m
TASHAMARIE
Recipe by  TASHAMARIE

“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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Ingredients

Adjust Servings

Original recipe yields 12 quarts

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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.

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Reviews (8)

Rate This Recipe
big_j_c
17

big_j_c

Delicious! Out of all the spaghetti recipes ive got off other web sites this is by far the best. I would definetly recommend this if you want a large pot of delicious spaghetti.

Hoosier Mom
14

Hoosier Mom

This is a great, easy pasta sauce. I added mushrooms, and didn't put the spices in until I took it off the stove (to avoid cooking out the flavor.) I also used more garlic, because I'm a big fan of garlic. We will make this again!

Danny
13

Danny

Great spaghetti recipe. However seems to be made for a huge party. My fault for not converting the 12 quarts to something I can relate to. Be warned, this is made for a large party or for storage. Adding a little red wine spices this up a bit.

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Nutrition

Amount Per Serving (96 total)

  • Calories
  • 39 cal
  • 2%
  • Fat
  • 1.3 g
  • 2%
  • Carbs
  • 6.5 g
  • 2%
  • Protein
  • 1.2 g
  • 2%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 181 mg
  • 7%

Based on a 2,000 calorie diet

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