Anthony's Italian Recipes

Oregano - Sweet Basil - 2 bay leafs - Garlic powder - Salt/Pepper

Fresh parsley (This is Important!! It MUST be fresh parsley!)

1 vedalia onion (Not too large but bigger than medium)

5 cloves of garlic (Must be fresh chopped)

Cajun seasoning (Just a dash. I recommend Tony’s Chachere’s. Is this Italian? No, but it does add a nice kick to the sauce. You can also add crushed red pepper flakes if you want some extra heat.)

Olive oil (Recommend “Filippo BERIO Olive Oil” imported from Italy)

2 tbsp. sugar (You’re going to add this later on during the cooking)

(5) 15 oz. cans of tomato sauce or puree

(2) 6 oz. cans of tomato paste

(2) 14.5 oz. cans of diced tomatoes

(1) 14.5 oz. cans of petite diced tomatoes (I recommend Hunts or San Marzano’s from Cento if you can get them. Hunts is what my grandmother used.)

Red wine (I recommend Villa Pozzi)

Water (you will be adding approximately 49.5 oz. of water along the way during the cooking process. This is an important step so pay attention.)

Directions at spaghettisauceandmeatballs.com

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