Reviewed: Aug. 26, 2009

Used half the recipe to can about 3 lbs of tomatoes to replace diced tomatoes. Added 1 1/2 cans of tomato sauce. Made 2 quarts. Used this recipe for "Baked Ziti II."

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JOSEPHINE aka SPITFIRE FOODIE

Living In: Kingwood, West Virginia, USA

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Reviewed: Apr. 6, 2009

This is delicious. I did not add the onion, but did add extra cayenne. I simmered for a couple of hours on top of the stove. There are only two of us so I was able to freeze some for a quick dinner later. My boyfriend Brian says this is the best spaghetti sauce ever. I agree.

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HOTNSPICY

Cooking Level: Intermediate

Living In: Medina, Ohio, USA

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Reviewed: Mar. 15, 2009

This is great sauce! I doubled the meat (1 lb. Italian sausage and 1 lb. ground beef, browned in a separate pan and drained) and added a bay leaf. I simmered it for about 4 hours to cook out some of the water to make it thicker. I found it a bit salty and will halve the amount next time.

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Tricia Jaeger

Cooking Level: Intermediate

Home Town: Kenosha, Wisconsin, USA

Living In: San Diego, California, USA

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Reviewed: Feb. 20, 2009

This recipe is outstanding. I followed the directions exactly, although did add a little extra garlic. Thank you for submiting the recipe.

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RAINEERED

Cooking Level: Intermediate

Living In: Chehalis, Washington, USA

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Reviewed: Jan. 3, 2009

I didn't have any Italian Sausage but found lean ground beef with some additional seasonings worked well. This recipe stood out for me because my husband's name is also Brian - and now this is a favorite sauce of his too!

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Barb&Brian

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Reviewed: Apr. 16, 2008

This was very good. I used turkey sausage to lighten it up. Instead of tomato sauce I used San Marzano crushed tomatoes (they're the best). I was always skeptical about putting sugar in tomato sauce, but it was good - not too sweet.

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CooperCook

Cooking Level: Expert

Home Town: Algonquin, Illinois, USA

Living In: Creedmoor, North Carolina, USA

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Reviewed: Dec. 6, 2007

This is the only pasta sauce I make now. I let mine cook all day. I did modify it a bit, I use two cans tomato sauce, 1 can diced tomatoes,1 can of paste and I cut the sugar to 1 TBLS.

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NMC

Cooking Level: Intermediate

Home Town: North Pole, Alaska, USA

Living In: Chugiak, Alaska, USA

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Reviewed: Nov. 15, 2007

I have been using this recipe for years now. I absolutely love it!!! It does make a lot, but it freezes incredibly well.

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Jenny

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Reviewed: Sep. 15, 2007

My husband is Italian and WOW, did he ever love this! I ended up freezing the left overs and it tasted even better the 2nd time around!

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prl6083

Cooking Level: Expert

Home Town: Fond Du Lac, Wisconsin, USA

Living In: Ladson, South Carolina, USA

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Reviewed: Aug. 16, 2007

So Good. Made it with hamburger instead of sausage, cooked it for 3 hours and added a little more spice along with some crushed red pepper.

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jzapatier

Cooking Level: Intermediate

Home Town: Highland, California, USA

Living In: Menifee, California, USA

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Reviewed: Mar. 28, 2007

Excellent recipe!!! Easy to prepare. Works well to simmer in a crock pot on low for a few hours. I make every one of my favorite Italian dishes with this recipe. It's the best!

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D. Lage

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Reviewed: Sep. 20, 2006

Sorry, but *my* Brian rates this 3 stars. This is due to the brand of sausage I used - Meijer's sweet Italian sausage links. This was the first time I've cooked with them, and quite honestly, they were horrible - gristly, tasteless, nasty texture. They spoiled it really. Otherwise, the taste was pretty good. I might try this again but with sausage I know we like. Thanks, anyway.

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Caroline C

Cooking Level: Expert

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Reviewed: Jul. 13, 2006

Great sauce! Let it simmer all day for great flavor. It does make a whole lot of sauce. I like my sauce a bit thicker. this is a somewhat watery sauce. So you may want to thicken it.

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JD's indiana kitchen

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Reviewed: Apr. 4, 2006

What a marvelous sauce, I love the combination of textures. It has a beautiful balance of sweetness and spiciness. Truly special!

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MichaelsRose

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

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Reviewed: Mar. 1, 2006

Another family favorite!

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KUU61

Cooking Level: Expert

Home Town: Kailua, Hawaii, USA

Living In: Aiea, Hawaii, USA

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Reviewed: Jan. 10, 2006

My husband didn't say a word, just grunted a lot, as he inhaled a whole plate in about 30 seconds flat. (This is high praise). I added some yellow and orange peppers I had to get rid of, and it was a little sweet, so maybe I'd reduce the sugar a bit and add a few more pinches of cayenne. Yum!

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JFSOO

Cooking Level: Intermediate

Living In: Anaheim Hills, California, USA

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Reviewed: Dec. 19, 2005

Tasted great.

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Rozanne

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Aug. 22, 2005

I love this recipe so much I don't even bother wasting the calories on pasta. I do make it a little thicker by draining the diced tomatoes and making up the difference with an extra can of tomatoe sauce.

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molly

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Reviewed: Jun. 21, 2005

I make a double batch at a time of this sauce. It freezes well and seems to actually taste better when re-heated on the stove. (Not microwave.) The recipe makes a delicious sauce without many changes. I usually add meatballs when it's nearly done and omit the sausage. Sometimes I increase the ceyenne pepper for more of a bite. I've added fresh mushrooms, black olives, and fresh tomatoes. They all work well. Also it REALLY benefits from a long simmer: I simmer it on very low heat for up to three hours and the flavor is drastically improved. Excellent recipe. But give it time to cook!!

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