Good and quick; I'm not sure that it was the best tasting in my book but it is easy to assemble and tastes pretty good.

Reviewed On: Jul. 18, 2009

I might not have done something right, but when I made this recipe the meat did not bind very well and just fell apart in crumbles everywhere. :(

Reviewed On: Jul. 18, 2009

This recipe is one of the favorites I have found so far for pasta sauces, and I have tried quite a few in the past few months. I did make some adjustments (as does everyone on this site). I used 2 28 oz cans of crushed tomatoes (not whole tomatoes) - mostly personal preference. When making the meatballs, I used 1/2 cup of crushed Club crackers because I ran out of breadcrumbs (had like 1/8 of a cup or something... so useless!) I then added 1/4 cup of milk to the meatballs. Oh, and I also used 1/2 lb ground pork and 1/2 lb ground beef as well as fresh parsley (didn't have any dried on hand, and fresh is so cheap anyway). I cooked the meatballs in the sauce, which I agree was a great method of cooking. This recipe is fantastic, and I will use it again. Thanks!!

Reviewed On: Jul. 18, 2009