"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." — TASHAMARIE
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green bell peppers
1 1/2 cloves
2 (28 ounce) cans
whole peeled tomatoes
2 (28 ounce) cans
peeled and diced tomatoes
1 (28 ounce) can
2 (16 ounce) cans
2 (8 ounce) cans
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.
Very good but a bit too blan for my family's tastebuds. I added salt and pepper blend -- and mushrooms.
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!
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.
I was not impressed with this. It didn't have much flavor, other than being too oniony and bell peppery. This recipe might be good if altered, but it is not good as written.
I ended up using a little extra spice, and I think using olive oil as your oil will give it a more authentic flavor.
* Percent Daily Values are based on a 2,000 calorie diet.
Pepe Vandel's Spaghetti Sauce
Serving Size: 1/96 of a recipe
Servings Per Recipe: 96
Amount Per Serving
Calories from Fat: 12
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