Reviewed: Jun. 25, 2007

Too much going on here. This is more like a filling used for meat pies than a sauce, sorry.

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carlito

Home Town: Washington, D.C., USA

Living In: Panama City Beach, Florida, USA

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Reviewed: May 14, 2007

Excellent sauce. Quite easy to prepare but the favour is awesome. I froze the balance of the sauce in ziploc bag and the freezing enhanced the flavours.

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Toby's Mom

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Burlington, Ontario, Canada

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Reviewed: May 7, 2007

Awesome!! Loved it!

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@m@nd@

Cooking Level: Beginning

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Reviewed: May 6, 2007

Great stuff and fun to make.

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REPORTGIRL

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Reviewed: Apr. 24, 2007

This really is a great sauce, it was my first attempt at doing it homemade vs. the jar. It wasn't as tomato-ey as I hoped so I didn't find it to be an outstanding sauce for spaghetti, but I froze leftovers and it made an awesome lasagna (my family raved). I am happy with most of the ingredients, but here are some alterations for my tastes. I will only use 1 bay leaf and 1 beef bouillon cube next time, as well as use 3 cans of tomato sauce, 1 can of puree, use red wine in place of beef broth. I doubled the herbs and garlic, because I like a lot of flavor. After reading another review, I may also try adding some soy sauce.

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amnwife

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Reviewed: Apr. 19, 2007

This is fairly easy to put together and it was really good, but I felt like it was missing something, not overall very good.

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TCmofo

Cooking Level: Expert

Home Town: Westminster, Maryland, USA

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Reviewed: Apr. 17, 2007

We cook every Wednesday after church and I needed a recipe for spaghetti sauce that would be a hit. Let me tell you everyone loved this recipe! It was a great hit! Thanks for sharing.

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Lena

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Reviewed: Apr. 14, 2007

Wonderful, but lots of work!! The pepperoni and spices give it a slightly pizza-ish flavor. It's so meaty and flavorful that picky eaters don't even notice the veggies!

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Mrs. C

Cooking Level: Intermediate

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Reviewed: Apr. 12, 2007

Delish! I made this last weekend for my grandchildren and was an awesome hit! I didn't use the pepperoni or the carrots but was great. Made a double batch to freeze for later use. Will never use jar sauce again. A Keeper!

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Margie in Chandler, AZ

Cooking Level: Expert

Home Town: Dover, Tennessee, USA

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Reviewed: Apr. 9, 2007

Wow - I made so many adjustments because of what i had on hand and this still turned out to be the best sauce I have ever made. I used ground turkey and chicken breakfast sausage (trader joes) and I steamed and pureed zucchini, carrots, spinach and red pepper then added it into the sauce (I have picky tots) and everyone loved it! No one guessed there were a ton of veggies in it.

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rkdance

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Reviewed: Apr. 9, 2007

Very good meat sauce. I didn't use the bay leaf and thought there was something missing and my husband knew it was missing bay leaf so I think I'll use it next time. It's a thick meaty sauce and my little boy loves it!!!!

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MAGGIE35

Cooking Level: Intermediate

Home Town: Anderson, Indiana, USA

Living In: Melbourne, Victoria, Australia

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Reviewed: Mar. 14, 2007

Very good. Served it the first time over ravoli. THen froze in serving size container. This makes alot of sauce! I did add the whole can of broth and some water. We liked the flavor but it was really thick. Great after the addition of some liquid. Thanks, I will be cooking this again!

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ELIZALIZ

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Reviewed: Mar. 8, 2007

chunky, delicious

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love the bean

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Reviewed: Feb. 26, 2007

This sauce is great! I made it for a murder mystery party that I had and my guests LOVED it. I loved the pepperoni and meat. I made it the day before so the flavors could combine. Delicious!

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JennyGirl

Cooking Level: Intermediate

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Reviewed: Feb. 25, 2007

this recipe is AWESOME! its thick and meaty. i cant say enough good things about this sauce...i tell everyone! try it, you wont be disappointed!!!!

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tlo

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Reviewed: Feb. 15, 2007

The beef flavor was overwhelming. My friends and roommates though it was good, but next time I'll omit the beef bouillon and broth and use Italian sauasge instead of regular american pork sausage. Then we're all sure it will be amazing!

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Sweetiekins

Cooking Level: Intermediate

Home Town: North Adams, Michigan, USA

Living In: East Lansing, Michigan, USA

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Reviewed: Feb. 11, 2007

This is exactly what it says it is, a very meat-tasting sauce. Do NOT expect a traditional/strong or fresh tomato flavor from this recipe. I should have known from the three bouillion and beef broth, but I never made spaghetti sauce before, so now I know. I love the simplicity of this recipe, but I would leave out the bouillion and the beef broth because I prefer spaghetti sauce with a strong/fresh tomato taste. I love that it's a thick sauce, so I think it's a good recipe, just not enough tomato flavor for me. I left out the pepperoni when I made this, and also used fresh mushrooms instead of canned. Thanks for sharing this recipe. :)

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PRETYBLKGRL

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Feb. 1, 2007

This recipe is GREAT! I made it without meat (to add when needed), increased the tomatoe sauce to thin out, and added a little olive oil. Made lasagna and still had three jars to freeze!

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Toni

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Reviewed: Jan. 20, 2007

This was really good. I made it to a tee exept I left out the bay leaf because we don't like. Will add some more seasonings next time to make up for. But overall it was really good. I think next time I will use Italian Sausage. Thanks for the post. Will make again.

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