Reviewed: Aug. 22, 2004

My husband said this was the best spaghetti he has had in a very long time. Next time I will reduce the sugar a bit. My kids noticed the sweetness and didn't care for it. I loved it, though.

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MICHELE20

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Reviewed: Aug. 18, 2004

Great recipe! The only changes I made were to replace 1/3 lb of the ground beef with ground italian sausage, added some baby carrots and chopped squash, and let it simmer for about 1.5 hours.

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GUSTERDUCK

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Reviewed: Jul. 29, 2004

I read through the reviews before I made this and cut my sugar in half but it was still a little sweet for my taste, But will make again just adjust to my families taste preferences. Thanks for a great base recipe.

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Sonya

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Gardnerville, Nevada, USA

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Reviewed: Jul. 20, 2004

Everyone thought these meat sauce was great. I used my own judgment and cut back on the green peppers and it turned out great.

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AUTUMNJOY

Cooking Level: Intermediate

Living In: Long Island, New York, USA

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Reviewed: Jul. 11, 2004

Awesome!!!!!!!! You'll never touch a store bought jar sauce again. Easy and absolutely delicious.

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PENOT

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Reviewed: Jun. 16, 2004

I made this last night to go along with baked ziti. It was delicious. Although I did make several changes. I used only 1 onion, 1 tsp. of brown sugar, 1 green bell pepper. I also added mushrooms along with 1 red & yellow bell pepper. I used 1/2 ground beef & 1/2 italian sausage & added a little bit of crushed red pepper. I let it simmer for about an hour & perfecto!! This is great to use as a base recipe. You can add or take away from based on your personal preferences. Thanks Sheri!!

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CORRINE1

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Reviewed: May 30, 2004

Excellent sauce. Made it twice and came out the same both times. I like onions a lot but 2 onions is too much. Also I substituted the white sugar for brown sugar (made more sense).

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DEETRO

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Reviewed: Apr. 12, 2004

Pretty good, although I was hoping for something with a little more spice as it was a little too bland.

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MADISONLIBERTY

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Reviewed: Mar. 12, 2004

I was looking for something a little different for a meatsauce but unfortunately this won't be it. I think this would make an awesome base for chili if you added some chili powder and cayenne but as a pasta sauce it was lacking for our tastes. I even added some red pepper flakes after cooking and it still was very bland. We'll continue to look for another sauce ... thanks anyway!

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POLARBEE

Cooking Level: Expert

Living In: Las Vegas, Nevada, USA

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Reviewed: Feb. 25, 2004

I was looking for a chunkier sauce than the one I usually make, and this turned out great! I added the tomato paste, and used italian sausage as well as ground beef, and it was a hit! I will probably make this again.

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BAKERYBUFF

Cooking Level: Expert

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Reviewed: Feb. 23, 2004

I make meatless red sauce in large quantity to freeze in 3-cup portions. This was the first time I used this recipe and am happy with the result. I always read the reviews before trying a recipe. I followed the most popular tips. One great tip I read was to add baking soda to the sauce to reduce acidity. Another was, for meatless sauce, add a little olive oil. I did both, and it really made a difference. Thanks folks!

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claudygirl

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Reviewed: Feb. 22, 2004

Great stuff. I followed the directions as written and used it in baked ziti. My guests approved heartily. Next time I'll experiment with less sugar, more herbs and mushrooms.

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SHERRYMILLER

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Reviewed: Feb. 21, 2004

good recipe! I did change a couple of things.I used brown sugar instead of white and used 2 cans of crushed tomatoes instead of the stewed tomatoes.I also cut the onion to 1.Overall pretty good recipe....thanks for sharing

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PHYLLIS B

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Reviewed: Feb. 17, 2004

Very good. I added Italian sausage as well and free-poured some red wine, added chopped carrots and asparagus. Also cut down on the sugar. Next time will try some mushrooms and in the slow cooker.

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michellew

Cooking Level: Expert

Living In: Vancouver, British Columbia, Canada

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Reviewed: Feb. 17, 2004

Decent enough meat sauce. I cut the sugar in half and it was just too sweet still. ill try again with little or no sugar. I use chuck for my meat sauces.

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LKONIS

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Reviewed: Feb. 6, 2004

I USED A CAN OF PASTE AND CUT THE SUGAR IN HALF. ALSO, I DON'T EAT GROUND BEEF, BUT I DO LIKE THE BOCA VEGGIE GROUND BURGER (SOY PRODUCT) AND USED IT IN THIS RECIPE. YOU'D NEVER KNOW YOU WEREN'TEATING BEEF (MY HUSBAND DOESN'T EVEN KNOW THE DIFFERENCE). I THREW ALL INGREDIENTS INTO CROCKPOT; 1 LB FROZEN BURGER, 2 WHOLE ONIONS (I DON'T CARE TO EAT ONION SLICES IN SPAGHETTI SAUCE) AND I USED HALF A SMALL BAG OF FROZEN SLICED RED, GREEN AND YELLOW PEPPERS INSTEAD OF FRESH GREEN AND COOKED ON LOW FOR 5 HOURS. THIS WAS DYNAMITE!

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SHEILAANN

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Reviewed: Feb. 2, 2004

This was an excellent recipe. I added some celery and fresh mushrooms and I let it cook all day in my slow cooker while I was at work. Turned out really well.

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BLUESTINGRAY

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Reviewed: Jan. 19, 2004

This recipe is AMAZING. I like to cook it a little bit longer than 40 min, i find an hour to an hour and half really helps to intensify the flavour. I have also tried this recipie with sausage instead of ground beef, and added red and yellow peppers. Wonderful!

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SPATZCAT31

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Reviewed: Jan. 9, 2004

This was exactly what I was looking for. I can't bring myself to ever eat sauce out of a jar again. Everyone we made it for absolutely loved it. This is the best sauce I have ever tasted in my entire life.

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