Pepe Vandel's Spaghetti Sauce |
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Prep Time: 30 Minutes Cook Time: 240 Minutes |
Ready In: 270 Minutes Servings: 12 |
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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. 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 |
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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