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Pepe Vandel's Spaghetti Sauce

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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.

Ingredients {{adjustedServings}} servings

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Original recipe yields 96 servings

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Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

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

big_j_c
17
8/11/2006

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
11/17/2005

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
11/18/2007

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.