Terry Assunto


Being raised in a home where Italian food was not the mainstay, I came up with this recipe when I married a Sicilian man with deep roots in their culture. I adapted this from his maw maw Assunto's recipe.

All I can say is, I did good!! My children and my husband and his family, my family, it. So, here I give you my sauce recipe. The meatball recipe will be added too as they go hand in hand. Enjoy!!

★★★★☆ 3 votes
Stove Top


1 head
garlic, minced
1 large
onion, chopped
3 stalks
celery, chopped
1/2 bottle
anise (or fennel) seeds
1/4 c
1/4-1/2 c
dark brown sugar
bay leaves
1/2 c
tone's spaghetti seasoning
1-12 oz
tomato paste
5-15 oz
tomato sauce
5-15 oz
diced tomato's


1Saute` the garlic, onion and celery in some good olive oil. Add the anise, basil, brown sugar, spaghetti seasoning. Cook for about 5 minutes then add the tomato paste. Cook for just a few minutes to eliminate the raw tomato taste. Add the tomato sauce and the diced tomatoes. Add the bay leaves.

Simmer for several hours making sure to stir from time to time to make sure nothing sticks to the bottom of your pot. This sauce can cook all day. The longer the better. Let cool and place in your refrigerator.
2The next day you may place in containers or freezer zip locks in serving sizes to suit you and your family. I do 5 soup ladels per bag.

About this Recipe

Course/Dish: Pasta
Main Ingredient: Non-Edible or Other
Regional Style: Italian
Dietary Needs: Dairy Free
Other Tag: Heirloom
Hashtags: #spaghetti, #sauce