recipe reviews for:

Field Grade Spaghetti Sauce

“The delightful surprise ingredient in this sauce is cinnamon, and I guarantee that it's absolutely delicious! In the military, the term "field grade" is for Colonels and Generals, as in "He's a field grade officer." That's how this recipe got it's name...by being the cream of the crop! It's one of the many recipes I've accumulated as a military wife for almost 30 years. This sauce freezes well.”

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Reviewed: Sep. 27, 2009

Great recipe for spaghetti sauce. I liked the flavors of cinammon, allspice (subbed ground clove, nutmeg and ginger). We used sweet Italian turkey sausage with the casing removed and browned and crumbled this. We also added a bit of brown sugar to take some of the acidity out of the sauce. Yum!

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VRIKARD

Cooking Level: Intermediate

Home Town: Jackson, Alabama, USA

Living In: San Francisco, California, USA

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Reviewed: Sep. 22, 2009

I really enjoyed this sauce. We had it tonight with the "Italian Bread Using a Bread Machine" off this site, made into cheese garlic bread. Like another review I read, I think this would make a dynamite lasagna sauce. I found it a bit runnier than I am used to with meat sauces, but it's probably my own fault, as I didn't have crushed tomatoes, so I subbed 2 cans of diced that I pulsed in the food processor. I also added beef broth in place of the wine, as the only wine I have in the house is a bit spendy and I think hubby would have cried. I'll add another can of tomato paste next time for more tomato flavor, but otherwise really good. I froze the extra and I'm sure it'll be even better when I thaw it to use again. Thanks for a really good recipe!

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rosyshell

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Reviewed: Jun. 16, 2009

Tried this last night. I had to make a few changes because I didn't stock a few items. This is a great sauce. I had to replace red wine so, believe it or not, to make the 1/2c "Red wine" I used 3 tbsp balsamic vinegar and the rest brewed coffee. Complimented the cinnamon and allspice very well. I hate to change others' recipes but this turned out super.

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Chris

Cooking Level: Intermediate

Home Town: Salem, Virginia, USA

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Reviewed: Apr. 22, 2009

I've been looking for a good sauce recipe and this is the best I've ever had!!!!!!! Doubled the garlic, as we love garlic, and used fresh mushrooms, but left the rest of the recipe alone. Will make this again.

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ellibb

Cooking Level: Intermediate

Home Town: Oklahoma City, Oklahoma, USA

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Reviewed: Apr. 15, 2009

I love experimenting with non-traditional spices in foods, such as cinnamon in this one. Between the cinnamon and dried onion soup mix, it has a terrible aftertaste. Sorry to give it such a negative review but won't be making it again obviously.

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emileighx0x

Cooking Level: Expert

Home Town: New Glasgow, Nova Scotia, Canada

Living In: Ottawa, Ontario, Canada

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Reviewed: Feb. 14, 2009

This was a great sauce, but it was a lot of work to make.

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kerry g

Cooking Level: Intermediate

Living In: Cincinnati, Ohio, USA

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Reviewed: Jan. 23, 2009

All I can say is yummy .....love it Iam cooking it now an cant keep out of the pot...lol thanks so much GOD BLESS

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Eileen

Cooking Level: Expert

Home Town: Huntington, New York, USA

Living In: Shirley, New York, USA

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Reviewed: Oct. 14, 2008

This was really tomatoey and okay tasting, but missing some wow or zip. My husband did not like the cinnamon so I won't make this again. I used this in a baked spaghetti dish instead of a jarred sauce. It was okay, but just not quite to our preference. Thanks.

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~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Apr. 29, 2008

Of course I doctored it, but I like the addition of cinnamon.

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GORET6

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Reviewed: Apr. 10, 2008

Really Good- i added more veggies but everything else the same--really enjoyed ty

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shawna

Home Town: Edmonton, Alberta, Canada

Living In: Armstrong, British Columbia, Canada

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Reviewed: Mar. 14, 2008

i just made this sauce for lasagna, and it was delish! definately my new go to sauce recipe. no tweaking necessary, was great just as it read. thank you

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mari58

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Reviewed: Feb. 20, 2008

Excellent recipe.

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Kristi C.

Home Town: Birmingham, Alabama, USA

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Reviewed: Jan. 27, 2008

Excellent robust sauce. I used 1.5 lb. of turkey, instead of meat, but made no other changes.

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Basg

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Jerusalem, Mehoz Yerushalayim, Israel

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Reviewed: Nov. 7, 2007

The cinnamon and allspice were questionable when reviewing the recipe, but added something different to the sauce. On a side note, it makes a lot of sauce so we ate spaghetti for several days! I have made this over and over again, as my husband and I both really like it!

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lyndaslp

Cooking Level: Intermediate

Home Town: Bastrop, Louisiana, USA

Living In: Pensacola, Florida, USA

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Reviewed: Sep. 28, 2007

Impressive! Only made very minor changes... doubled the mushrooms, cut the meat in half, used red wine vinegar, didn't have any allspice so I added some ground cloves and nutmeg, and doubled the black pepper. I must admit I was a bit wary, but this is definitely a keeper!

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CookinBug aka JL86

Home Town: Ithaca, Michigan, USA

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Reviewed: Sep. 28, 2007

We loved this one! The allspice and cinnamon add that "something elusive" to the flavor. I used 1 lb. ground turkey and 1 lb. lean ground beef. I also used about 1 cup sliced fresh mushrooms rather than canned. Will definitely make this again. Thanks for sharing!

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CHRISTYJ

Cooking Level: Intermediate

Living In: Eureka, California, USA

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Reviewed: Apr. 30, 2007

I wasn't sure what to expect but this turned out beautifully. It has a great flavor and the left-overs are even better! I only used one pound of ground beef and kept the remainder of the recipe exactly the same. It came out perfectly. I think two pounds would be too much meat...

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Sharon M.

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

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Reviewed: Dec. 6, 2006

It was very good but be careful with the cinnamon. I did not have allspice so I upped the cinnamon a tad. Do not add extra cinnamon. If anything, use a little less than is recommended.

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TEXXYTOE

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Reviewed: Nov. 17, 2006

I had made meatballs to go w/spaghetti for dinner and realized I had no sauce, so I found this recipe and although I had to tweak it (not all ingredients on hand), I found it surprisingly good. I skipped the mushrooms (don't like canned ones anyway) and used dry parsley instead of fresh. I also ended up crumbling some of the meatball "leftovers" into the sauce instead of straight ground beef. I'll use this again, and not just when I'm in a pinch!

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BOBBIEANNE

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Reviewed: Oct. 5, 2006

A twist of unique flavor to enhance the "old sauce". Definitely worth a try! I omitted the onion mix, but added hot Italian sausage, sliced and browned, added brown sugar.

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