Real Italian Spaghetti Sauce

Ready in 6 hours
4 avg, 7 review(s) 100% would make again

Top-ranked recipe named "Real Italian Spaghetti Sauce"

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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.

"Tasty 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


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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

Original recipe makes 16 Servings



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


Added on Award Medal
Calories Per Serving: 313 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews for Real Italian Spaghetti Sauce

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Very good seasoning in sauce. I made some changes to the meatballs.
pamela1217 1 year ago
Absolutely delicious! I separated it into 3 rds and froze the other two for another time. We did eat all the meatballs, though.
Fairieluv04 1 year ago
gwen58 1 year ago
Tasty 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 1 year ago
Lool 3/23 teaspoon !!! not 3/22 !
XserGods 2 years ago
[I made edits to this recipe.]
jwranch 4 years ago
[I posted this recipe.]
dblecho 8 years ago
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