Reviewed: May 11, 2013

This is wonderful. Instead of using dried herbs, using my home grown ones give the the freshest flavor! Definately sear the meatballs. My boyfriend loves this recipe so much, he requests is weekly. He even helps cook it. :)

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Amber

Reviewed: May 11, 2013

Very good and easy. I didn't make the meatballs but added about 1/4 cup more sugar to it

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Lauren

Cooking Level: Intermediate

Home Town: Falls Church, Virginia, USA

Reviewed: May 10, 2013

I have never made a homemade spaghetti sauce before, so this was a great starter/base, very easy to make, I only added mushrooms to my sauce not sure of what I should be adding for extra flavor but now that I know what it taste like I'll be adding some extra stuff to it next time to make it a little more spicier for my family liking along with some green peppers. Meatballs turned out great, very moist I did add some worcestershire sauce to them as I do to most of my meats for a extra boost of flavor.

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Coronagirl89

Cooking Level: Intermediate

Home Town: Terrace, British Columbia, Canada

Living In: Prince George, British Columbia, Canada

Reviewed: May 6, 2013

Sauce was great but the meatballs were bland, next time I'd condiment the meat better and brown them on a skillet too before letting them simmer with the sauce.

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AndreaM03

Reviewed: May 6, 2013

Way, way, way too much salt. The meat balls were good though. The recipe calls for 2 teaspoons of salt. Next time I make this I will add about 3/4 teaspoons of salt. Way too salty for us, we couldn't eat it so down the garbage disposal it goes.

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gemcityjeff

Reviewed: Apr. 22, 2013

The sauce was definitely delicious, way better than jar spaghetti sauce. I also made the meatballs but added some basil instead of parsley and a tad of worcestershire sauce and they came out divine! My whole family loved them including my two year old who ate 5 meatballs!

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mommyof2girls

Cooking Level: Intermediate

Reviewed: Apr. 18, 2013

Great Basic Sauce! Unfortunately, I haven't yet tried the meatballs listed in this recipe. We have an Italian grocer who makes amazing meatballs, and we just add them to this sauce. The sauce is a great basic tomato sauce unchanged. It has become my "go-to" tomato sauce and is fantastic on top of ravioli and tortellini also.

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LogansMama

Reviewed: Apr. 7, 2013

I made this and found the original recipe was far too acidly. Here's my own spin. I found a good bread crumb makes the most out of the meatballs as well as the amount of fat. I used croutons and ground them in my mini food processor and I used ground chuck instead. I would recommend a 1/2 to a cup of a good red wine to the sauce. If it's good enough for you to drink, it's good enough for you to cook with. Added some oregano and a little more basil and a good pinch of koshet salt. Lastly, to get rid of the acid tomato taste, use more than the recommend teaspoon of sugar. I used believe it or not, ketchup (yes I know, rolling eyes). It was good to go then. If you can go a day, put it in the fridge and preheated the next day. The flavors blend more. Wife and I had left over meatball hoagies. The best.

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