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.
Saute' onions & garlic in oil until brown (about 15 to 30 min) stiring often to avoid burning. Put aside 1 Tbls of mixture from the pot for making meatballs. Add 1 lb ground beef in with the onions mixture cutting the meat into small pieces. Stir & mix well on a medium flame. Let saute'.
Add salt & pepper and mix well. Add paste, mix thoroughly, let simmer a few minutes until mixture begins to boil. Add sauce, fill 3 empty cans with water and add to mixture. Add puree, stir and simmer a few minutes longer. Add cayenne pepper, Italian seasoning, fennel seed, anisette, & oregano. Mix well. Add sugar (or substitute) and mix well. Simmer for 2 hours. Continue stirring occasionally to prevent burning. Use a spoon to skim the oil that rises to the surface.
Meatballs: Use the rest of the meat. Add egg and onion mixture which was put aside. Add bread crumbs (for low-carb subsitute ground pork rines), 1 tsp salt, 3 Tbls sauce from pot, cup water. Mix well and make into golf ball size meatballs. Spread on a baking sheet and bake at 350 for 15 minutes. Add to sauce and continue to simmer for 1 more hour
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Serving Size: 1 Serving (158g) | ||
Recipe Makes: 16 Servings | ||
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Calories: 313 | ||
Calories from Fat: 199 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22.1g | 29 % | |
Saturated Fat 5.4g | 27 % | |
Monounsaturated Fat 12.7g | ||
Polyunsanturated Fat 2.5g | ||
Cholesterol 60.8mg | 19 % | |
Sodium 301.3mg | 10 % | |
Potassium 565.2mg | 15 % | |
Total Carbohydrate 13.2g | 4 % | |
Dietary Fiber 2.4g | 10 % | |
Sugars, other 10.8g | ||
Protein 16.3g | 23 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 313
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