Reviewed: Apr. 18, 2006

Didn't add the sausages, celery, carrots, and mushrooms, bc I didn't have any (and carrots sounds out of place).. but this still turned out awesome. I used this in the Baked Ziti recipe on this site and what a combo! Loved it!

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Jules

Cooking Level: Intermediate

Home Town: Fremont, California, USA

Living In: San Jose, California, USA

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Reviewed: Apr. 9, 2006

Not bad.

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JENN_77

Cooking Level: Expert

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Reviewed: Apr. 7, 2006

Used two pepperonies and added 1 soup can of water because it seemed sooo thick. Very good, all 5 of us loved it. The sauce didn't seem to cling to the pasta very well but no one seem to care!!! Thanks

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MICHK35

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Cambridge, Ontario, Canada

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Reviewed: Feb. 27, 2006

This recipe was fantastic. This will definitely become my signature spaghetti sauce. I did everything as is, except I cut the pepperoni into quarters so it would blend in nicely. I also hand crushed the canned tomatoes to eliminate big chuncks. (My husband and I don't like big chunks of stewed tomatoes)The recipe does make a ton; it filled my entire slow cooker to the rim. I froze 1/2 of the recipe to be used on a rainy day. Yum, yum!

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L. Ann

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Reviewed: Feb. 6, 2006

I've only made this once but it has now become my signature spaghetti which is saying a lot since I pride myself on spaghetti. For those who say it's not spicy enough need to add in the pepperoni. Don't forget that. That and the crushed red peppers give the sauce the necessary kick. I needed no extra seasoning. Great job.

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ShoTyme

Cooking Level: Expert

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Reviewed: Feb. 5, 2006

This was a lovely sauce. I mixed and matched the veggies a little bit but overall followed the recipe with great results. Freeze the leftovers for a busy evening when you don't want to cook. Thank you!

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Kate Fisher

Cooking Level: Intermediate

Home Town: Walla Walla, Washington, USA

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Reviewed: Jan. 10, 2006

I MADE THIS RECIPE TODAY ALTHOUGH I OMITTED THE PEPPERONI (PERSONAL PREFERENCE). I ALSO DOUBLED THE BEEF SINCE I DID NOT HAVE PORK ON HAND. THE FLAVOR WAS A BIT BLAND (I LIKE IT W/ SPICES). DID NOT PUT IN BEEF BROTH SINCE IT WAS THIN ENOUGH AS IS. IT'S A GOOD BASE BUT I WILL TRY OTHERS.

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SSC368

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Reviewed: Jan. 2, 2006

I seem to have trouble making a good spaghetti sauce, but this was the best one so far. I left out the pepperoni and mushrooms for my picky eaters...the thickness was perfect and I think the sauce would have been too thick with them. It had the perfect amount of pepper, but next time I will double the thyme, basil and oregano for a stronger flavour. I will also chop the carrots smaller or shred them. Definitely worth trying a second time.

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Baker

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Reviewed: Dec. 31, 2005

I have used this recipe for over 2 years now and I am just getting around to rating. It is excellent just as it is with ingredients. The best I have found! I blend it after it is all cooked to make a smooth meat sauce but that is a family preference

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SASHULTIS

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Reviewed: Nov. 8, 2005

GREAT! tasted a little like chili but it was still amazing!!

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KARABEARA

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Reviewed: Nov. 7, 2005

THE BEST! I was making meatballs so I made this sauce without the meats. I basically followed the recipe; only changes I made were to add additional 1 tablespoon of minced garlic (as garlic lover), add additional 2 (15 oz) cans of tomato sauce (sauce was too thick), add 1 (28 oz) can of pureed tomatoes (sauce was too thick), add additional ½ teaspoon of crushed red pepper flakes (for extra heat), add 2 teaspoons of soy sauce (for flavor and deep color), replace honey for the sugar and add additional 1 tablespoon of honey (for little bit of sweetness). My husband and 8 other guests raved! Easy, simple and delicious! Thanks for the great recipe!

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Jinah

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Reviewed: Oct. 19, 2005

This sauce is the best! Great flavor. I shared with my neighbor, and he ended up with my second batch. I will be making this all of the time now!

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LEIGHSAMARIE

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Reviewed: Oct. 9, 2005

This will be in my recipe box for years to come!

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TLCPRNMN

Cooking Level: Expert

Living In: Albert Lea, Minnesota, USA

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Reviewed: Oct. 2, 2005

This sauce is really yummy. I substitute a hearty red wine for the water and it freezes beautifully! Add some parmesan cheese and enjoy. Very authentic in that it isn't a drippy sauce but just enough to cling to the pasta and hold the meat. Great sauce!

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Sally Jeanne

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Reviewed: Oct. 1, 2005

This definitely gets 5 stars! This is my new meat sauce recipe from now on. I do make some changes: I use italian turkey sausage instead of pork, I omit pepperoni, I use a pack of fresh mushrooms, 1 whole green bell pepper, 1 whole red bell pepper, add a small can of extra tomato sauce, and definitely more garlic. I freeze most of a batch and have super-quick dinners when I need it.

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ADIBAX

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Reviewed: Sep. 25, 2005

I tried this spaghetti sauce and found it quite delicious, although I altered the recipe a bit. I did not add pepperoni(had none on hand)and I used Sherry instead of beef broth, and trippled the spices, I like flavour.YUMMY!!

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trace

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Reviewed: Aug. 9, 2005

very tasty. used extra tomato sauce, hot turkey sausage, and a some fresh basil

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Jonathan

Cooking Level: Intermediate

Home Town: Franklin, Tennessee, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Aug. 2, 2005

And I thought my homemade spaghetti sauce was very good. I saw the rave reviews and tried it because I was curious. I'm glad I did. Y-U-M!!! Thanks for sharing, Stacey!

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JRAE

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Reviewed: Jun. 27, 2005

EXCELLENT! THE BEST EVER! I made it for sunday dinner and everybody LOVED it! Due to the other reviews, I tripled the tomatoe sauce and I'm glad I did...I think it'd be too thick if I hadn't. I also used 'seasoned with garlic and oregano' tomatoe sauce instead of the plain. I also omitted the carrots. The addition of crushed red peppers made it taste deliciously unique. FANTASTICO! BRAVO! THis will now become our HG spag sauce. Thank you again for the delicious recipe. ((((hugs))))

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