Reviewed: Jun. 10, 2007

I've made this twice now, and I agree with the reviewers that it needs to simmer a bit longer (I let it go about 3 hours) . The second time around, I added additional sausage, extra garlic, and used Pinot Grigio because I had no red wine. I also chose to balance the acidity with a bit of sugar. This freezes really well. With my modifications, I give this 5 stars!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Suzy

Cooking Level: Intermediate

Living In: Portland, Oregon, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 26, 2004

Too much oregano for my taste-I froze it in quart size bags & add a large can of crushed tomatoes and simmer a while before serving.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

CARA428

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 12, 2004

This was okay. My dad really liked it and my mom thought it was good. My husband said it would have been better with a lot less oregano. I only made about a third of the recipe. My 1 year old ate a little of the sauce, my 3 year old tasted it and decided he just wanted noodles and butter.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

JESSICADOMANGUE

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 8, 2003

Thanks for the great recipe! I used fresh tomatoes so I ended up simmering it all night long! We woke up so hungry for the sauce after smelling it cook all night! I added a can of tomato paste too because my tomatoes were a bit watery. I think this would make an excellent manicotti or lasagne sauce where you don't cook the noodles first.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

BEULAH MAE

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 19, 2003

With a couple of minor adjustments, this is excellent. With this quantity of garlic, I think slow cooking for much longer than 90 minutes is essential. Otherwise there is a lingering garlic harshness which mellows and becomes a great undertone after about three hours. I also would use far more onion......onions are full of sugar, and also add a nice chunkiness. I'd use four or five times the onion, sauteed until translucent.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

CONNIELUNA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 30, 2001

Flavor of this recipe is so-so. With this much garlic there is a long lingering bitter after taste that is not pleasing.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

BENSON_TROY

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 5, 2001

My whole family loved this sauce. Even the picky 5 year old who only eats his spaghetti with butter asked for some of this because it smelled so good, and ate every bite. I cooked mine in my slow cooker for 24 hours, which made it very easy. It freezes very well, and makes three meals worth of sauce for our family.

Was this review helpful? [ YES ]
1 user found this review helpful