Reviewed: Dec. 11, 2001

Oh,boy,oh,boy,oh boy is this sauce good, no, wonderful! LIke so many other cooks, I can't resist a couple of little additions. I added a bunch,yes, a buch of chopped Italian parsely, some crushed red pepper flakes, and a pound of chopped mushrooms. Also, add a big pinch of baking soda to the sauce during the first hour of simmering. This makes for a very mellow, flavorful sauce. Make this sauce. It is the BEST!

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Elaine Mical

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Reviewed: Dec. 3, 2001

It was easy and turned out terrific.

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EDSCHEF

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Reviewed: Nov. 29, 2001

this is the best recipe!!! everyone who tryed it loved it!! will most definately make this again. Made homemade noodles to go with it and then next day made lasagna!!! Perfect.

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SPARKEYANGEL07

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Reviewed: Aug. 22, 2001

I really loved this sauce. It had just the flavor I've been looking for in a pasta sauce. This is definately a keeper.

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MIKANT2559

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Reviewed: Jun. 27, 2001

GREAT recipe! It's definitely versatile. I've used it for spaghetti, lasagna and manicotti. It's also great to make and freeze for future use.

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HEATHERDEE

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Reviewed: Jun. 5, 2001

Very Simple, very Good Sauce. Now I can make a red sauce better than I ever thought I could. Very important to let it simmer at very low heat for several hours. I found that at the fifth hour, reducing the heat even more seemed to make it thicker by the 6th and final hour. Thanks! Can't wait to make this again.

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