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Pepe Vandel's Spaghetti Sauce

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."

Rate/Review | Read Reviews (8)

Prep Time:
30 Min

Cook Time:
4 Hrs

Ready In:
4 Hrs 30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 12 quarts

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

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.