Reviewed: Mar. 31, 2005

excellent recipe!!! made a few changes for my families taste. Instead of canned shrooms i used fresh and replaced beef broth with sherry(you can use ne dry red wine you like)! will use this time and time again! thanks!! It also makes unforgettable lasagne add some chicken breast super!!!!

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MRSVINCENT

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Reviewed: Mar. 3, 2005

You can't go wrong with this recipe. You can add, take out just about anything, excluding the spices (there just perfect)and the tomato base. I have one child who never eats spahgetti sauce , but she eats this one. 5 Stars to Stacy and Thanks!

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DEBBIE BACKRAK

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Reviewed: Feb. 28, 2005

I was excited about trying this recipe after reading rave reviews but I was somewhat disappointed. The recipe had good but not great flavor in my opinion. Could just be that I have different pasta sauce tastes than the masses, who knows. Will probably keep searching but thaks for the recipe nonetheless.

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MIKEJ22

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Reviewed: Feb. 28, 2005

Excellent sauce. I prepared it for church and customized the servings to 108 servings. It received lots of complients. I will be serving it again.

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churchcook

Cooking Level: Expert

Home Town: San Angelo, Texas, USA

Living In: Missouri City, Texas, USA

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Reviewed: Feb. 19, 2005

This sauce is out of this world. I followed the recipe to a tee and must admit I got a little nervous adding some of those ingredients but I trusted the recipe. It takes a lot of preparation but definitely worth it. This one is definitely a keeper. Thank you!

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RADIOJAM

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Reviewed: Feb. 14, 2005

This had a very good flavor. It is quite heavy with all the meat. Also, if I make it again, I will add the pepperoni at the end, as it is already cooked, and simmering it for a long time gives it a weird sort of mushy texture.

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DTSCEP

Cooking Level: Expert

Living In: Knoxville, Tennessee, USA

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Reviewed: Feb. 13, 2005

This is an excellent sauce.It's rich meaty and just spicy enough.I made this exactly as the reciepe states,I find no need to change a thing.

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GIRLWEISER

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Reviewed: Feb. 11, 2005

This has to be the best meat sauce I have ever made! No one should be afraid to try this one! I did make a few adjustments according to what I had on hand. I used slightly more meat than what was called for and used a hot sausage. Omitted pepperoni, red pepper flakes, mushrooms, tomato paste and bouillon. Used 2 cans Rotelle tomatos and chiles as another reviewer suggested instead of plain diced tomatos, added about 1/2- 3/4 cup red wine and fresh parsley. Used some leftover pizza sauce and the last of some homemade meatballs. I was a little nervous about using carrot as the recipe stated but I am so glad I did. It was a great addition! The sauce came out so thick and meaty I decided not to put it over spaghetti but toss with elbow macaroni and serve as goulash in bowls. The end result was slightly spicy, thick and hearty! I can't rave enough. Thank you, Stacey!

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TEACHERMOM37

Cooking Level: Expert

Living In: North Syracuse, New York, USA

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Reviewed: Jan. 29, 2005

Great sauce..definitely has spunk, but all three of the kids loved it. :)

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IBMISSY

Cooking Level: Expert

Living In: Torrington, Connecticut, USA

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Reviewed: Jan. 17, 2005

It has a very nice flavor, even reheated, but a bit greasy for me.

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SUNNYNIGHTS68

Cooking Level: Intermediate

Home Town: Lyndhurst, New Jersey, USA

Living In: Colorado Springs, Colorado, USA

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Reviewed: Dec. 26, 2004

My kids really enjoyed this spaghetti sauce, and my husband and I have just two comments. Omit the carrots. Against my better judgement, I went along with the recipe, but we didn't feel as if the carrots added anything to the sauce. The pepperoni made the sauce too greasy for our tastes. In short, the next time I make this I will omit the carrots and the pepperoni.

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SAMPOW1

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Reviewed: Dec. 8, 2004

I liked the combination of meats, but the strong flavor of the thyme was too much for me and seemed out-of-place in a spaghetti sauce. Next time I will reduce the amount, or leave it out altogether. Pepperoni in spaghetti sauce, who would have thunk it?

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AIMEEWOZ

Cooking Level: Expert

Home Town: Rochester, New York, USA

Living In: Santa Barbara, California, USA

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Reviewed: Nov. 30, 2004

Loved it. Very hearty. M wife cut the small pepperoni bites in 3 or 4 pieces. Will make it again soon.

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GREG AND APRIL JONES

Cooking Level: Intermediate

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Reviewed: Nov. 19, 2004

Love this sauce. This was the first sauce I made from scratch (pretty new at cooking) and it turned out perfect. Now my wife begs me to make it for everyone who comes over.

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NAPPYHEAD777

Cooking Level: Intermediate

Home Town: Welland, Ontario, Canada

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Reviewed: Nov. 10, 2004

I'm a big fan of making my spaghetti sauce from scratch, usually using no recipe, so this was a bit of a departure for me. But it was a great departure. This is a very tasty sauce that we enjoyed a lot. Very thick, which I love. My only recommendation is to buy the bulk pepperoni and cut it up yourself so you have "chunks". I used pre-sliced pepperoni and it got lost in the sauce.

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FAIRYFAHRENHOLZ

Cooking Level: Expert

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Oct. 22, 2004

This is the best spaghetti sauce I've ever made or eaten. The kids love the pepperoni in it but I leave out the mushrooms because they hate them (even though I love them!) I use this sauce for the Bake Ziti 1 recipe and it's a huge hit everywhere I've taken it! Thanks Stacey!

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MARSAILI

Cooking Level: Expert

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Reviewed: Oct. 8, 2004

this was very good. I added more tomato sauce and beef stock and next time will add even more. I didn't have any ground pork so I just doubled the ground beef and we really liked it. I will defintely use this recipe again.

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TCHELE707

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Reviewed: Oct. 4, 2004

Ummm....WOW! This recipe was VERY GOOD. However, if you want it to be simply divine - then use Rotel diced tomatoes and green chiles instead of regular diced tomatoes add an extra can of chicken broth (I omitted the bouillon cubes)slice some sausage up to add to the meat. Chop the onion and bell pepper course so that when you bite into the sauce you can taste it. (I also omitted the cayenne, it was spicy enough and I omitted the carrots - carrots was just to wierd to include in spaghetti.) Will definitely make again. Have fun cooking.

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TexasStyle

Cooking Level: Intermediate

Home Town: El Dorado, Arkansas, USA

Living In: Houston, Texas, USA

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Reviewed: Sep. 4, 2004

i am on my 3rd batch. left out the red pepper because my picky eaters thought it was too spicy. I also added more tomato sauce. Delicious!!

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AJBJ1

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Reviewed: Aug. 30, 2004

Great recipe!!! My husband doesn't eat beef anymore (mad cow you know) so I used ground turkey, mild Italian sausage and found turkey pepperoni. I also used a 28 oz can of Italian tomatoes. He LOVED it. It freezes really well too. I will be making this alot.

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JANISFABISZAK

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