Preparation:

If making a meat sauce, brown beef, pork and/or sausage (in any combination you like and in any quantity you like) in large saucepan and drain grease. Over medium high heat, add pepper flakes, garlic, onion and pepperoni to the pan and sauté 1 minute.

Add broth to the pan, then chopped and crushed tomatoes, anchovy paste, parsley and basil. (Note: you may have to add more tomato products or beef broth to the sauce if using meat and it is thicker than you like it. If so, adjust other spices accordingly as well.)

Allow sauce to come to a boil, then reduce heat and simmer until ready to serve, a minimum of 20 minutes. If time permits, simmer sauce slowly for about 2 hours prior to serving, keeping in mind that the longer it simmers, the spicier the pepper will get.

If serving with meatballs, add meatballs to sauce when reducing heat to a simmer.

Before serving taste for salt and pepper and adjust as needed, according to taste.

Serve over spaghetti.

Servings: 4 - 6
Source:
Submitted by: Recipe Group Member
Date:

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