Reviewed: Aug. 4, 2008

Fabulous flavor, followed the recipe exact and also used some of the other viewers idea. Few questions if someone could respond back, how long do you cook the sauce for? my sauce even though it cooked on low simmer for 2 hours, burnt alittle on the bottom of the pan and had to change the pan twice, does anyone experience this. A few thoughts on the burning, could it be the thick tomato paste and or the brown sugar would cause the sauce to burn at the bottom of the pan, if anyone could help me out with these questions it would be great and share ideas you might have also. thxs Lacey

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Reviewer:

Lacey

Reviewed: Jun. 23, 2008

More sweet than hot. I didn't know which type of peppers so I used a mix of ancho chile powder, cayenne pepper powder and crushed red pepper to equal the total amount. I only used 1 T of olive oil and browned a lb. of ground beef in with the garlic too. I really liked this a lot but my husband didn't and ate something else. Our teen devoured it without a word. I guess it's simply a matter of preference. I was surprised how good this was without a lot of spices and traditional spaghetti sauce herbs. I would fix this again for me, but my husband disliked it. Thanks, I enjoyed trying this!

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~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

Reviewed: Jun. 15, 2008

I used 1 TBSP crushed red pepper. WOW!!!!!!! TOO MUCH!!!! I think the brown sugar needs to be only 1/3 cup as it was very sweet. Also, I added 1/2 tsp each of parsley and oregano. I used garlic powder instead of celery salt as well. When my husband tasted it, his words were WOW! He loved it, then again....he loves HOT sauces! He said it was better than any restaurant sauce he ever had!

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Reviewer:

laynzgyrl

Cooking Level: Expert

Reviewed: Jun. 11, 2008

Good starter recipe but the brown sugar was a little much. I would decrease it by at least half.

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Reviewer:

BVEM

Reviewed: May 27, 2008

This was not for us. I like sweet sauce, but this was overdoing it (and I used the minimum called for). It was spicy, but that did not improve the quality. Quite frankly, both my hubby and I thought it tasted like (and has the consistency of) ketchup. No other spices come through at all. Will not make again.

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Reviewer:

amydoll

Cooking Level: Expert

Home Town: Rockford, Illinois, USA

Reviewed: Apr. 28, 2008

I often use just plain tomato sauce instead of tomatoes+tomato paste but it doesn't matter...this sauce is off the hook! It's a part of my regular meal rotation now. I usually make it with sauteed red/green/yellow peppers and onions. Thanks for this delicious recipe.

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sheiseyeiamher

Reviewed: Mar. 2, 2008

Thank you for such a FANTASTIC pasta sauce recipe!!! Anything sweet and spicy with tomatoes is definitely my thing. This recipe is very easy to make and very versatile -- you can almost add anything you like. I added Italian sausage, diced onions, mushrooms, and a bit of oregano. Yummy!

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Reviewer:

Lydia

Cooking Level: Intermediate

Living In: Minneapolis, Minnesota, USA

Reviewed: Jan. 26, 2008

Only problem with the recipe is that it's so good, my family only wants this anymore when we have pasta. Thankfully, it's easy enough to make so I can keep them all happy!

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LauraS

Cooking Level: Expert

Reviewed: Jan. 23, 2008

This sauce surprises me how good it is everytime I make it! My husband and I absolutely love it!

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Reviewer:

DaisyK

Reviewed: Dec. 22, 2007

I'm really sold on this sauce - it's so good! The multiple times I've made it I've used tomato sauce only instead of the tomatoes/paste combination and to give it a bit of texture I saute finely chopped onion with the garlic. I also like to add some oregano along with the celery salt.

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