Enhance That Jar of Spaghetti Sauce Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jun. 28, 2014
Interesting recipe.
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Reviewed: Jan. 8, 2014
great way to stretch a jar of sauce when you have to. tasty, as long as you use a brand of sauce you like and of decent quality.
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Photo by RMSR

Cooking Level: Intermediate

Reviewed: Sep. 16, 2013
I omitted the butter and increased the olive oil (to be honest, I have used butter in a tomato-based sauce before and I did not like the end result). I left out the meat because I was using this sauce for a Baked Ravioli recipe. I also cut back on the rosemary a bit because it can be quite potent and I didn't want it overpowering the sauce. I also added a couple tablespoons of brown sugar. I let this simmer for a little over two hours. My jarred sauce was a more expensive quality and I used a good bottle of burgundy. VERY GOOD. You would have thought I cooked this from scratch!
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Photo by Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA
Living In: Belle Vernon, Pennsylvania, USA

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Photo by lutzflcat
Reviewed: Jun. 25, 2013
Understand that this spaghetti sauce only will be as good as the jar of pasta sauce that you use, and there is a fair amount of chopping and slicing involved. This just isn’t a quick weeknight meal where you brown some ground beef, add a jar of sauce, and then serve over some pasta. My husband bought a jar of Classico Basil and Tomato Pasta Sauce which has been sitting around collecting dust, so I decided to give this recipe a try. If you’re going to do this much prep work, you might as well use canned tomatoes (fresh would be even better) and make your own spaghetti sauce rather than using a jar of pasta sauce as the base. The recipe also doesn't tell you when to add the mushrooms that you've sautéed. We ate it, but I thought it was just ordinary and not tasty enough to justify all of the prep work and the fairly long of ingredients that you'd be using if you made your own spaghetti sauce. Sorry for the bad review, but this just didn't work for us.
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Photo by lutzflcat

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA
Living In: Lutz, Florida, USA
Reviewed: Jun. 22, 2013
What a great idea! The point of this recipe, as I understand it, is to up the flavor and freshness profile of sauce from a jar. Even a very good sauce from a jar is still going to taste like sauce from a jar.
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Photo by Thisni Caza

Cooking Level: Intermediate

Home Town: Hamilton, Kansas, USA
Living In: Topeka, Kansas, USA
Reviewed: Jun. 21, 2013
Zero point in this one. You are just making your own spaghetti sauce, esp if you increase the paste or add a can of crushed tomatoes. Unless you have your own garden (and many of us don't), it is more cost-effective to just buy a better jar of sauce!
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Photo by KittyFanatic

Cooking Level: Expert

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