Reviewed: Jun. 4, 2013

Best spag sauce! Everyone loves it. I add a bit more sugar to it as I like it sweet but it's good even as is. I have made it multiple times now.

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Reviewer:

FrenchMom

Cooking Level: Intermediate

Home Town: Edmundston, New Brunswick, Canada

Living In: Regina, Saskatchewan, Canada

Reviewed: Nov. 6, 2012

I made an all turkey version of this sauce with ground turkey, turkey italian sausage and turkey pepperoni. It was very meaty and filling. I will definitely make it again.

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Reviewer:

fizzyginger

Reviewed: Jul. 12, 2012

Loved this sauce. I let it simmer for over 2 hours in my cast iron dutch oven which I find makes a richer, thicker sauce than a regular sauce pot. I didn't add the beef broth, pepperoni or mushrooms and added mild italian sausage instead of ground pork. It was so delicious when it was done, I ate a bowlful since a spoonful wasn't enough!I would classify this sauce as an Arrabbiata sauce due to the addition of the red pepper flakes. It has kick for sure. Enjoy!

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Reviewer:

Jennifer

Reviewed: Mar. 16, 2012

Fantastic sauce. Only adjustments I made were: 16 oz. fresh mushrooms instead of 8 oz. canned (sauteed them with the meat and other veggies), used a whole red bell pepper, and omitted the pepperoni. YUM.

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Reviewer:

JESSERS11581

Cooking Level: Intermediate

Reviewed: Feb. 20, 2012

This healthy recipe calls for 6 vegetables + tomatoes. I couldn't wait to taste it. It was delicious even after only 30 minutes of cooking. It does need 2 hours or more to "marraige" the ingredients.

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Reviewer:

MARY

Cooking Level: Expert

Home Town: Frisco, Texas, USA

Reviewed: Feb. 5, 2012

i gave this one 2 stars, it taste like something you would expect to be thrown together in 5 minutes at a cheap restaurant. Its way to salty, and there no need for the bouillon cubes. I will make it again but i will not be adding the bouillon cubes. they are not needed with the beef broth.

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Reviewer:

abouttell

Reviewed: Feb. 4, 2012

Very chucky!! Very delish. I used fresh mushrooms and I diced fresh tomatoes. It will soften when the sauce boils. Thanks so much. It was a great way to sneak in some veggies to the family. I had froze some in a ragu jar for later. Thanks again for the meaty formula.

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Reviewer:

ajaderecio

Living In: Upland, California, USA

Reviewed: Jan. 14, 2012

BIL says its awesome.

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Reviewer:

JOSEPHINE ♥ ALLRECIPES

Living In: Fort Worth, Texas, USA

Reviewed: Jan. 14, 2012

too complicated-too many incredients. should be able to make a great sauce with a lot less

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Reviewer:

rgb707@gmail.com

Reviewed: Jan. 10, 2012

This sauce made my husband eat pasta, which he is not fond of. I first made it for him 6 (?) years ago...he asks for it, but he picks the bits of veg out of it...go figure. My idea is that the veg should be diced, or even grated, cooked separately in some olive oil, so the flavors meld without the chucks of veg (excluding the mushrooms), unless, you like it chunky. The flavor is there, the technique could be changed. Next time, I will fine dice or grate the veg.

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