This recipe was given to me by a friends mom years ago. It makes a big pot of sauce that feeds many. Its best made the day before and then reheated. We also add Italian sausage to the sauce. This is the best sauce I have tasted.
Category: Marinades and Sauces
Cuisine: Italian
2 1/2 pound Beef ground
1 can (12 oz) Tomato paste - (cantadina is best)
1 can (29 oz) Tomato puree - (cantadina is best)
3 can (24 oz) Tomato sauce - (cantadina is best)
6 medium Onions ,chopped
4 medium Garlic cloves ,minced
1 large Egg
6 ounce Olive oil
1/4 cup Water
1 1/2 tablespoon Bread crumbs ,Italian
1 tablespoon Salt
1 tablespoon Italian Seasoning ,heaping
3/4 tablespoon Anisette
1 tablespoon Sugar subsitute ,splenda
1 1/2 teaspoon Pepper
1/8 teaspoon Cayenne pepper
1 tablespoon Fennel seed ,heaping
1 tablespoon Oregano
I make this several times a month, dividing into thirds, eating one that night, and freezing the rest for later. I use it as a substitute for sauce in lasagna. My family LOVES this and always get so excited when I start making it!
Fairieluv04Very good seasoning in sauce. I made some changes to the meatballs.
pamela1217Absolutely delicious! I separated it into 3 rds and froze the other two for another time. We did eat all the meatballs, though.
Fairieluv04Tasty sauce even without fennel and anisette. Also added some italian sausage. A little zip from the cayenne pepper, a little sweet from the sugar. Very nice recipe.
marciedoyle
Find any recipe, add your own, make grocery lists easily from recipes. Enter any 3 ingredients and BigOven will tell you what you can make. It's free! (4.5/5 stars)