This sauce was good! Mine didn't turn out quite perfectly, but not through the fault of the recipe. My stove just likes to burn things (like the herbs and garlic, and the tomato sauce sizzled as well) even when on low heat. It turned out better than I thought though, I was afraid the sauce would taste of burnt herbs but it was fine. I did make some slight changes, including omitting the green pepper and the onion (my brother won't eat onion-y sauce), adding about 1/4 cup of parm to help thicken it, and I didn't measure the amounts of tomato sauce or cream, so I'm not sure how much I added. I also agree with another reviewer's suggestion to add the white wine with the tomato sauce, rather than with the cream, so that more of the alcohol cooks off. I also took the suggestion of a few others and reduced the amount of oil, to about 4 tbsp, and I think when I make again, I'll put even less oil. But overall, yum!

Reviewed On: Oct. 27, 2009

Turned out great, my boyfriend loved them! Only word of caution, I did find they spread a lot while baking. Not a big deal, but worth knowing :)

Reviewed On: Oct. 23, 2009

I'm giving the recipe as written three stars, because it was alright but nothing fantastic. It would actually only be a two-star for me, but I increased it because I omitted all vegetables except potatoes, because I have a picky eater in the house, so some of the just-alrightness could be due to that. Instead of salt in the flour coating, I used garlic powder for a bit of additional flavour. I used about half of the recommended amounts of broth and beer, and omitted the tomato sauce altogether, but it was still quite liquidy. I did increase the tomato paste to about one and two-thirds cans, to try to thicken it and make up for the omitted tomato sauce, but if I make again, I won't do that. It was a tad too tomato-y for my taste. I used Red Stripe beer, which I thought added great flavour (though I wanted to use Guinness, but didn't have any). If I make again, I would definitely add fresh garlic and onion, at the beef-browning stage.

Reviewed On: Oct. 13, 2009