Reviewed: Nov. 10, 2009

I though this was very plain the first meal (after I cooked it for 2 hours). However, it was really pretty good heated up the next day. Guess the flavor gets better with time. Still not certain that it's worth the effort. Nothing to rave over - course, I'm not really a fan of spaghetti, anyway....

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Justa Vets Wife

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Reviewed: Nov. 9, 2009

Followed recipe to a "T" - good but not great...Have had Bolonese-type pasta dishes that had more flavors, better flavors... Nevertheless - it was good.

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Ron

Cooking Level: Intermediate

Living In: Saint-Lazare, Quebec, Canada

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Reviewed: Nov. 8, 2009

A Definite keeper. I added some cayenne pepper and cut the sausage into bite size chunks. this was a great recipe. thanks.

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kac2research

Cooking Level: Intermediate

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Reviewed: Oct. 29, 2009

This is by far the best spaghetti sauce recipe I've found on this site. My family loves spaghetti and I really don't like it at all - that was until I tried this recipe. Now, I look forward to them asking me to make spaghetti! After I seared the sausage I cut into small chunks and added to sauce prior to simmering. Really, really good stuff.

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Paula Tignor

Home Town: Tappahannock, Virginia, USA

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Reviewed: Oct. 28, 2009

Great stuff, a family fav!

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Greg D.

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Reviewed: Oct. 19, 2009

Oh yeah! One of the best spaghetti sauces I've found yet. Hearty, flavorful, yet not an overpowering tomato base. Made as written except I did use an additional 3 links of Italian sausage. Like other reviewers, I sliced the sausage into small meatballs and didn't remove the casings. Next time I'll use fresh basil and oregano, but used dried since this is what I had on hand. Five minutes in the oven at 350* to melt the fresh parmesan cheese was perfect. Thanks hungryguy for this amazing recipe!!

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Dixie'sMom

Cooking Level: Expert

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Oct. 18, 2009

This is a really tasty spaghetti sauce!!! Absolutely loved by my family

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Barbara

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Reviewed: Oct. 9, 2009

I made this recipe tonight and it smelled great while it was cooking. It smelled better than it actually tasted though. I think that it was the perfect consistency (I like thick sauces) but it rather lacked in flavor. It needs something. I bet it would be better with fresh basil and perhaps a longer cooking time.

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BrandyLogan

Cooking Level: Intermediate

Home Town: High Point, North Carolina, USA

Living In: Johnstown, Colorado, USA

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Reviewed: Oct. 6, 2009

Great, I agree! I have cooked this for guests and I have shared the recipe with a friend who loved it, too. It's a keeper!

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Becky

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Reviewed: Sep. 30, 2009

This was GREAT! My husband doesn't like red sauce but he loved this! We had this with a nice green salad and fresh french bread. I will definately make this again! It was a winner with my husband and you know when your husband is happy the food is GREAT! Thanks for sharing :)

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Teri G

Cooking Level: Expert

Home Town: Fresno, California, USA

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Reviewed: Sep. 26, 2009

This was extremely good. I served it to company with a green salad and some nice white bakery bread. I took the easy way out and added the sausage back into the sauce and just put Parmesan on the table for people to add on their own. As written, the presentation would be much more impressive, but this was simple and just as good.

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Tiina

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Reviewed: Sep. 23, 2009

The best spaghetti ever!! I make it with very small sausage meat balls in the mix...it's sooo tasty! Thanks so much for the recipe.

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jenbrown

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Reviewed: Sep. 23, 2009

GREAT! i didn't follow the recipe exactly had 'home-canned' tomatoes so they were more watery.used tomato paste instead of tomato sauce. sauce was a little thin(my fault)i put the sauce(except for sausage-had to go buy it)in a crock-pot(for about 4-5? hrs)also used 4 cloves garlic(like garlic). sauce didn't get thick.my 4yr od daughter doesn't eat my spaghetti or sausage. she ate 2 helpings and the sausage!(i sliced it into big pieces and browned before putting it into sauce) awsome

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renee

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Reviewed: Sep. 18, 2009

very good! i had no tomato sauce, so i used 2 cans of crushed tomatos. i always use fresh herbs if i can. i could, so i did. i used a pinch of sugar. simmered for about 3 hours. the house smelled great! i bet this would rock in a slow-cooker. thx for posting!

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gderr

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Reviewed: Sep. 10, 2009

I wish I could give this 4 1/2 stars, the sauce is good but it needs a little more flavor. I did not change anything in the recipe.

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peruzzijl

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Reviewed: Sep. 4, 2009

Excellent! I added green bell peppers to my sauce and added a dash of cayenne.

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robbie97

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Reviewed: Aug. 19, 2009

Very hearty and chunky pasta sauce. I added about 1/2 cup red wine and let the sauce simmer all day! I put a few leaves of fresh torn basil on mine right before eating. YUM!

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SweetBasil

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Liberty Hill, Texas, USA

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Reviewed: Jul. 22, 2009

Definitely omit the salt... added a little cayenne pepper for a little kick. Overall great recipe!

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daurob

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Reviewed: Jun. 29, 2009

Really tasty spaghetti sauce. I added 1/2 a cup of white wine to the recipe. I also cut the sausage up and added it back to the pot. I was also tempted to add diced tomatoes the first time I made this, but it was not a swift move. It is not meant to be a thin sauce.

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