Pepe Vandel's Spaghetti Sauce

Pepe Vandel's Spaghetti Sauce

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About this recipe: This recipe was brought back from Italy by my husband's grandfather. It is a family favourite! For sauce with meatballs, shape 2.5kg minced beef into balls. After sauce has simmered, place meatballs in sauce and simmer for additional 4 to 5 hours. Stir occasionally.


Serves: 96 

  • 1.75kg onions
  • 6 green capsicum
  • 1 1/2 cloves garlic
  • 2 (800g) cans whole peeled tomatoes
  • 2 (800g) cans peeled and diced tomatoes
  • 1 (800g) can tomato puree
  • 2 (450g) cans tomato paste
  • 2 (230g) cans tomato sauce
  • 1/2 cup (125ml) vegetable oil
  • 2 tablespoons Italian seasoning

Prep:20min  ›  Cook:5hr  ›  Ready in:5hr20min 

  1. Grind onion, pepper and garlic in meat grinder. In a large saucepan combine ground vegetables, whole tomatoes, diced tomatoes, tomato puree, tomato paste, tomato sauce, vegetable oil and Italian seasoning. Bring to boil; reduce heat to simmer for 4 to 5 hours. Stir occasionally.

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