Reviewed: Sep. 4, 2006

I tried this recipe and was pleasantly surprised. After mixing all of the ingredients, before simmering, the taste was good but not great. 2 hours of cooking dramatically improves this result so don't shortcut yourself.

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JOHNZORNES

Cooking Level: Expert

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Reviewed: Sep. 2, 2006

My husband (a track coach and teacher) LOVES spaghetti... we made this sauce as a celebration of the end of the 2006 track season... it is WONDERFUL! We had enough left over to freeze for another meal (BONUS!) . I added some of the leftovers to a roast I was cooking and YUM- added great flavor and nice moisture. This one is going in the family recipe box!

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AMYAMOS

Cooking Level: Expert

Home Town: Marshall, Minnesota, USA

Living In: Willmar, Minnesota, USA

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Reviewed: Sep. 2, 2006

it's always a hit,perfect recipe for a hearty winter meal

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NEW2MD

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Reviewed: Aug. 22, 2006

This spaghetti sauce was terrific! I made it for a dinner party and everyone enjoyed it. I only made a couple of changes (per suggestions on this website.) I used fresh mushrooms and added a little bit of red wine vinegar. I didn't think it was too spicy and I thought the consistency was perfect. Try this recipe, you won't be disappointed!

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northbayrunner

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Reviewed: Aug. 5, 2006

To me this sauce was more of a four star, but I gave it a 5 becasue I missing the sausage and I did not want to damage the ratings for something that I was missing. My husband really liked the sauce, it was good, but I just thought something (besides the sausage) was missing. Next time I will use sausage and see if this helps. Definitely worth making again. Thank you for sahring this recipe. :0)

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KingsHorses

Cooking Level: Professional

Home Town: Gahanna, Ohio, USA

Living In: Centerburg, Ohio, USA

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Reviewed: Jul. 29, 2006

Delicious recipie. I did not change a thing. I made it up the day before and we had spaghetti tonight - what a meal!!!

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THEMOM7000

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Reviewed: Jul. 13, 2006

Great sauce, added about 2T of worcesterschire? sauce, and and 1T or Red Wine VInegar, it adds a lot to the sauce, it turned out amazing

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nraines

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Reviewed: Jul. 11, 2006

This recipe takes a long time, but it is well worth it. My father, who hates tomato sauces and therefore hates spaghetti, loved this sauce. Any change I could make to this recipe would be a regret. This is perfect as it is.

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Renee

Cooking Level: Expert

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Reviewed: Jul. 3, 2006

This is the first red sauce recipe I've made that I've truly been impressed with. I love the spiceiness and the chunkiness too. The only changes I made was only using 1 can of paste as that's all I had and using splenda brown sugar to sweeten it. Really, really good! Try it!

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Plumtickled

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Reviewed: Jul. 2, 2006

wow this was a huge hit with my family. followed the instructions exactly, at first i thought it was a little too watery but turned out perfect. my little brother asked me when i would be cooking again, which was a real encouragement because this is the first time i've cooked. (:

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greenpotato

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Reviewed: Jun. 25, 2006

Very Good!!! I forgot the pepperoni and didn't have any bay leaves but it still turned out very good. I added a little more sugar and another can of mushrooms. The only other thing that I would change would be to reduce the amount of pepper.....a little to spicy for my taste. Excellent!!!!! I finally found a new spaghetti sauce!

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dnej

Cooking Level: Intermediate

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Reviewed: Jun. 20, 2006

You really can't go wrong with the amount of vegetables and protein in this sauce (I also added 1 cup cubed zucchini). I used lean ground turkey, hot turkey italian sausage, and turkey pepporoni slices. I'm not sure the pepporoni adds anything to the flavor, so I may try omitting them next time and use sweet italian sausage instead of the hot. It certainly wasn't too spicy to eat, but I enjoy a nice tomatoe-y sauce, and the spice kinda distracted from that, I'm afraid. I will continue to make because it's such an easy way to get in all those veggies!

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RedRobynNAU

Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

Living In: Chandler, Arizona, USA

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Reviewed: Jun. 12, 2006

I have made spaghetti sauce so many different times using so many different twists and varieties, trying to create that perfect sauce, and not once did I ever thing to use beef bullion! This is definitely the 'missing link' to my sauce. I halved the recipe because I needed enough for two people and then about a day or two's leftovers. I did subsititue red wine for beef broth and stewed my own diced tomatoes because I didn't have any cans on hand. I also used garlic powder instead of fresh because I forgot to buy some. I cut the oregano, basil, and thyme in half and used 3 T. of garlic powder (love garlic!). I also added a few t. of sea salt and added some fresh sliced mushrooms, not jarred. This is my new sauce!

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Trish

Cooking Level: Expert

Living In: Kansas City, Missouri, USA

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Reviewed: Jun. 9, 2006

This is one amazing pasta sauce! I added some diced zucchini, as someone else suggested, and left out the mushrooms and hot pepper. I don't like chunky sauce, so I was a little worried about this recipe, but it turned out fantastic! I will definitely be making this again and again instead of buying jars.

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yayforsprinkles

Cooking Level: Intermediate

Home Town: Solon, Iowa, USA

Living In: Camp Lejeune, North Carolina, USA

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Reviewed: May 29, 2006

Awesome - I used 16 ounces of whole mushrooms, halved, in the sauce instead of canned - but other than that made it as written. It was wonderful!!!

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Barbara Vinson

Cooking Level: Expert

Living In: Lubbock, Texas, USA

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Reviewed: May 14, 2006

We will never buy jars or cans of spaghetti sauce again. This was truly outstanding. The only change I made was cooking my veggies and meat separately and adding the tomatoes and spices to the veggies. I then removed some of this sauce to simmer on its own for my vegetarian daughter and mixed the meat into the remainder. The leftovers are in the freezer and I can't wait until we have it again. YUMMY!

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Susanna

Cooking Level: Expert

Living In: Hamilton, Ontario, Canada

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Reviewed: May 9, 2006

This was my first time making my own spaghetti sauce from scrach. I am convinced - I don't think I'll ever buy the ready made stuff from the grocery store again. I had to alter the recipe a bit according to what I had at home: only ground turkey for meat, and minus basil and thyme and it still came out great! The red and green peppers along with the mushrooms were a nice touch and the seasoning seemed just perfect, too. We were in a bit of a hurry to eat so I only simmered it for about half an hour but it seemed to be plenty. Eating it feels different too knowing it is your creation from scratch, not just a jar/can warmed up. Overall, great - will make again and again!

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Babzil

Cooking Level: Intermediate

Home Town: Pecs, Baranya, Hungary

Living In: Pamplona, Navarra, Spain

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Reviewed: May 4, 2006

This was a good MEATY sauce. The only change I made was added another can of tomato sauce and about 3 Tbls of brown sugar at the end..oh, I also omitted the mushrooms and pepperoni...Kids loved it and husband even commented on how flavorful it was. I think this sauce gets better with age. Froze enough for 2 more meals...think it will be perfect for lasagna...Thx for a great recipe!!

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LPHILLIPS9

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Glendale, Arizona, USA

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Reviewed: May 1, 2006

This recipe is delicious! It says it is for 32 servings; however, my family eats left overs and generous servings. So, the amt was just right. I did not use any of the meat in the recipe. Instead I added The Best Meatballs submitted to allrecipes.com by Geanine. I added the meatballs during the last 30 minutes of cooking. I served the spaghetti w/ garlic bread and salad. I will be making this again. Next time, I think I will try ground Italian sausage as the meat.

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LDNJohnson

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Reviewed: May 1, 2006

Excellent spaghetti sauce! Thanks for sharing. I was suprised to see thyme as an ingredient in spaghetti sauce, although the blend of spices was excellent. This is defintely replacing my regular spaghetti recipe. I also didn't have red pepper which I left out, and I also left out the carrot. This recipe will be used in our house for years to come. Thanks for sharing. We loved it.

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