Incredible - Easy as can be and I don't think I can go back to the jarred sauce I used. I did completely eliminate the salt - the sodium from all the canned products more than makes up for it and I think it lets the flavors really shine without it. I used the soaking noodles method (see previous ratings) made it even easier and the noodles didn't get mushy like they do when you boil them first.
I laid them out in a large baking pan, poured very hot water on them and let them set for about 20 minutes. Worked like a charm.
Use as many fresh herbs as you can, it can make a real difference, particularly basil.
I also use this as my standard spaghetti sauce now, this will be my 4th time making it.
Thank you, John for this recipe.
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