Reviewed: Feb. 22, 2012

Awesome base recipe. I did it with venison and it was great!

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Reviewed: Sep. 23, 2011

Definitely follow the recipe EXACTLY or this doesn't turn out well at all. Usually when I make something, I like to make substitutions and little changes that make it mine, but with this dish it turned out TERRIBLY. You would think that people submitting these recipes would know that some of us are on a budget and we can't all afford ANGEL hair.

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BestChefEverLadies

Reviewed: Aug. 29, 2011

This is on the regular menu rotation at our house now. My husband calls it "fancy spaghetti". I call it easy to make. My picky kids don't like onions or peppers...so I just leave them out. Thank you!!

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Reviewer:

Laurie

Cooking Level: Intermediate

Home Town: Marshalltown, Iowa, USA

Living In: Davenport, Iowa, USA

Reviewed: Apr. 18, 2011

Easy and delicious! :)

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CassieMarie1989

Reviewed: Feb. 20, 2011

Use good sauce! The meat was delicious before I ruined it w/ crummy sauce...the pasta was delish too!!

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Reviewer:

MomZilla (Evin)

Cooking Level: Intermediate

Living In: Austin, Texas, USA

Reviewed: Jan. 28, 2011

meat was tough

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jaxcbg

Reviewed: Jan. 23, 2011

I changed the recipe significantly for ease and to avoid using prepared sauce which has too many added ingredients (sugar and salt) . . . I use round steak instead of cube steak (not as tough, and easier to handle) dredged in egg and then bread crumbs combined with parmesan cheese. After browning the steaks in olive oil, add 1/2 c. chopped onion, one can tomato paste (again for richness of taste) and 1 tomato paste can full of water to the skillet drippings. Blend well and cover steaks--eliminate spaghetti sauce. Bake the same as this recipe indicates. Fast, easy and more flavorful in my opinion.

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cookingteacher

Cooking Level: Expert

Home Town: Laramie, Wyoming, USA

Living In: Port Orchard, Washington, USA

Reviewed: Jan. 10, 2011

This was actually really good, I was actually surprized! I used red bell pepper instead of green (we don't care for green peppers), and Muir Glen roasted tomato pasta sauce that I gussied up with a little basil, oregano and a glug of red wine. What I did was quickly brown the breaded cube steak and layered it at the bottom of my baking dish, then sauteed the onion, a few cloves of garlic and the red pepper in a little EVOO to get the flavors hummin', then added the pasta sauce, the basil/oregano and the red wine. I let it simmer for a sitch, then poured it over the cube steaks. Because I had to leave the house for a bit, I covered it and let it go in the oven 85 minutes, but I think that just made it more flavorful. I just took the foil off when I got home so some of the extra moisture could evaporate. I still can't believe this recipe. I'm quite impressed. Both my husband and I weren't expecting much but it really was quite good. It fed my husband, two kids and I well for next to nothing and it really was cheap to make. It also bends well to suit your family's tastes, which I appreciate.

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Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Jan. 7, 2011

Added hint for tender beef. Cook cubed beef chunks in slow cooker with spag. sauce poured over the top for 8 hours on low. Then take the beef out and toss in bread crumbs and parm. cheese then continue on from there. Yum!

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