Pepe Vandel's Spaghetti Sauce
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"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."
Original recipe yield: 12 quarts.
- Prep Time:
- 30 Minutes
- Cook Time:
- 4 Hours
- Ready In:
- 4 Hours 30 Minutes
- Servings:
- 144
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INGREDIENTS:
- 4 pounds onions
- 6 green bell peppers
- 1 1/2 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
- 1/2 cup vegetable oil
- 2 tablespoons Italian seasoning
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DIRECTIONS:
- 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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