Real Italian Spaghetti Sauce

8 reviews, 4.4 star(s). 100% would make again

Ready in 6 hours

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.


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

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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!
Fairieluv04 1y ago

Very good seasoning in sauce. I made some changes to the meatballs.
pamela1217 3y 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 3y ago

gwen58 3y 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 3y ago

Lool 3/23 teaspoon !!! not 3/22 !
XserGods 4y ago

[I made edits to this recipe.]
jwranch 6y ago

[I posted this recipe.]
dblecho 10y ago

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