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|
|Calories from Fat: 199 (64%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 313
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