Reviewed: Mar. 25, 2007

TOO MUCH RED PEPPER! Other than that with the revisions I made it was amazing. I only used 3/4 of an onion and 1 green pepper and 1 red pepper, I also added brown sugar and oregano. With the listed amount of red pepper it had too much kick for my taste but other than that it was the perfect consistency and the taste was amazing. I made for guests over manicotti and it was delicious and I received rave reviews!

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KELKEL94877

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Reviewed: Mar. 5, 2007

I really loved this recipe. My son loved it and so did my hubby. It was terrific and really easy! My only changes (after reading other reviews) I didn't do all the steps. I just cooked the ground beef, onion, celery, etc. Just made it a one pot deal. I used really lean ground beef so there was no need to drain. I didn't have time to cook it for 6 hours, but it was fantastic just the way it was after 3 hours. Besides I don't like my ground beef cook to a mealy consistancy anyway. I didn't change the seasonings at all. I love bay and I love my sauce to taste like something other than tomato. I did add a tablespoon of sugar, because I like my sauce to have a 'balanced' flavor. I was surprised the recipe didn't call for salt or pepper. I didn't add it and it didn't need it. Happy cooking! Laura Behrendt

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Luv2cook

Cooking Level: Professional

Home Town: Richfield, Minnesota, USA

Living In: Rogers, Minnesota, USA

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Reviewed: Feb. 1, 2007

Pretty good. A little on the spicy side. I like a more juicy sauce, but this was great.

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MJB

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Reviewed: Jan. 21, 2007

too much Italian seasoning and not saucy enough, use more than 1 can of tomato paste

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Amanda Mercier

Cooking Level: Beginning

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Reviewed: Jan. 6, 2007

I just tasted after about 5 hours of cooking in a slow cooker, and OH, is that some good sauce. I did make a few changes. I used ground turkey breast instead of beef. I used one 28oz can of diced tomatoes, Italian style, one 28oz can of tomato sauce, and only one can of paste. I also used one green pepper, eliminated the celery, all my herbs were dry (used 2tbsps italian seas, 3/4 tbsp basil, a dash of red pepper, a little salt and ground pepper, a tbsp sugar, and 2 dry bay leaves). Fresh would have been better, I just didn't have fresh. This is a great base sauce, you can add or subtract the seasonings to your taste. I Love it!

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alexsmom

Cooking Level: Expert

Home Town: Nashville, Tennessee, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Dec. 20, 2006

This recipe is great! I altered it after reading some of the reviews; used only 1 gr pepper, 2 stalks celery, 2tsp Italian seasoning, pinch of pepper flakes, 2 tsp sweetner, and a small can of tomato sauce. It was thick as mentioned but delish, i would definatley make it again!!

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jen

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Reviewed: Nov. 15, 2006

Excellent tasting recipe. My husband said it was his favorite dish of all that I've cooked. I tweeked it a little bit since I didn't have a few of the ingredients. For the tomatoes, I had one 28 oz chopped tomatoes on hand so I used in addition 4 fresh roma tomatoes peeled. Also, I omited celery since i didn't have any. I added some salt and 2 tabelspoons of sugar. All of my herbs were dry. The bay leaves I used were chopped and also dry...about 1 tablespoon. I let the sauce simmer for almost 8 hours. The best part about this dish, my husband said he could see himself eating this at a fancy italian restaurant....now that's a COMPLIMENT!

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ILUV2COOK25

Cooking Level: Expert

Living In: Las Cruces, New Mexico, USA

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Reviewed: Nov. 8, 2006

I thought this recipe was just ok. I don't think I would make it again. Too much tomato paste .. and green peper. It smelled good cooking all day though, but the flavor didn't live up to the aroma.

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MsRebeccaZ

Cooking Level: Expert

Home Town: Fairbanks, Alaska, USA

Living In: Coeur D Alene, Idaho, USA

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Reviewed: Oct. 13, 2006

I guess "taste" is a matter of taste. I prepared this sauce exactly as prescribed and thought something was "amiss". I added a little salt, a little sugar and some red wine. I think if I try this recipe again I'll skip the celery. Still not a bad sauce.

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tonybavoni

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Reviewed: Jul. 30, 2006

Delicious! The best spaghetti sauce I've ever had. I made these changes like a lot of others: --Put tomato paste and tomatoes in a blender and puree instead of mashing them --Only 2 tbsp of Italian seasoning --Add 1/2 cup of red wine --A little less red pepper--depends on your taste --Add 2 tbsp of brown sugar. It helps to negate the acidic bite of the tomatoes and lets the other flavors come through I only had time to let it simmer for 2 hours and it was still amazing!

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MARSHMALO

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Reviewed: Jul. 15, 2006

Good sauce. I like the flavor the vegetables add to the sauce and cooking all day is the key. To save time and pans I cooked my beef then added it to the totatoes and tomato paste in the crock pot. I then used the same pan to cook my vegetables. I put the fresh basil and some fresh oregano in just before serving.

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Navy_Mommy

Cooking Level: Expert

Home Town: Ocean Springs, Mississippi, USA

Living In: D'iberville, Mississippi, USA

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Reviewed: Jun. 13, 2006

after making the changes that other reviewers suggested (half the peppers and tomato sauce), this recipe was well liked by my family. I only had 1 1/2 hours to cook it but it was still yummy and the house smelled great!

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mrdrcook

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Reviewed: May 16, 2006

This was my first attempt at making any dish from this site. My first mistake was that I did not read the reviews beforehand. So after the overview I came to a conclusion that I would follow some advice and tweak the dish a little bit. I added brown sugar, 2 (8oz) cans of tomato paste, and used meatballs instead of just brown meat chuinks. Turned out great, nice and chunky. I would make this again, but next time less italian seasoning and less pepper, or perhaps puree some ingredients to give it a nice saucy and chunky combo.

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soops

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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Reviewed: May 16, 2006

One of the best sauces I've made, it's a keeper and even better the next day as leftovers.

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sharyn

Cooking Level: Expert

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Reviewed: Apr. 11, 2006

Very good. I grate 1 zucchini and toss in some spinach and maybe even diced carrot as well - basically any veggie in the fridge. I do not however add 2 cans tomato paste. Yuck! 1/2 of a small one was plenty. 1/2 cup red wine is a must! And if you dont want to crush tomatoes - just buy a jar of quality herbed sauce.

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Suzy

Cooking Level: Expert

Home Town: Northridge, California, USA

Living In: Halifax, Nova Scotia, Canada

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Reviewed: Mar. 21, 2006

Excellent!

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Bill B.

Cooking Level: Intermediate

Home Town: Norfolk, Virginia, USA

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Reviewed: Mar. 15, 2006

Very rich in flavour!

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les

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Reviewed: Jan. 1, 2006

fantastic sause, that is well worth the wait.

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newchef

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Reviewed: Oct. 14, 2005

Wonderful, hearty, and chunky spaghetti sauce.

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Matt R.

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Reviewed: Oct. 11, 2005

This sauce isn't too bad. I'm not a big fan of celery in my spaghetti sauces, so I left that part out. Others have mentioned adding some salt, just add to your taste. I added a little. As for the itilian seasoning, that is fine, just don't add the basil at the end. I like basil, so I didn't mind it. Others said it had a strong basil taste.

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Jesse

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Divine Spaghetti Sauce

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