Reviewed: Oct. 27, 2011

I gave this recipe 5 Stars based on the following from a previous review from Debra. I made a big batch and froze 1/2 of it. I also took the advise of another and omitted the white sugar and added brown sugar instead. Delicious! Per Debrah, "I deleted the mushrooms, parmesan cheese, and the baking soda. I add a little more garlic then this recipe calls for and NO water. I also add oregano to mine. When cooking it is important to cook the onions and garlic in some olive oil first. This brings out the flavor. I also add the fresh parsley basil and oregano (chopped), and salt and pepper to that first and cook a few minutes. Then I add the whole tomatoes and the juice in the can, very important to take your hands to them and crush them a little. I let that come to a boil first before adding the sauce. After adding the sauce, I simmer and let it cook for 3 or 4 hours, stirring occasionally with the lid partially on. I also add additional seasoning as I taste and go along. What really turns the sauce unbelievably awesome is that I make meatballs seperately in a frying pan and once they are cooked I add them to the sauce during the last hour. WOW! gives the sauce such an awesome flavor."

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Reviewer:

fulsome-cooking

Cooking Level: Intermediate

Home Town: Clovis, New Mexico, USA

Living In: Albuquerque, New Mexico, USA

Reviewed: Aug. 24, 2011

This is a wonderful sauce if you like a traditional sauce. I don't personally like my spagetti sauce spicy. That is what chili is for. If you don't follow the directions it will not come out right. Had no problems with any of the ingredients so I know some of the comments are from errors in preparation. I cooked this recipe over night in a slow cooker on low and then refrigerated during the day. Also froze some and ate it the next week. It had thickened up and was even better. Thanks MOM for your recipe.

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Reviewer:

hemigirl06

Reviewed: Aug. 14, 2011

Alsome spaghetti sauce my whole family loves it. No more store sauce in my home. Thank you so for making me a hit as a cook.

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Reviewer:

jgotshaw52@yahoo.com

Reviewed: Jul. 24, 2011

i used brown sugar instead of white and 3 teaspoons. i also used fresh tomatoes( plunging them in water and peeling the skins off) from my garden and subbed red bell pepper for the mushrooms since i didnt have any mushrooms and didnt add water since my tomatoes were fresh. kept all the seasonings the same. i simmered this on the stove all day until it became thick. i added ground beef to it for a meatsauce. i know i changed this based on the ingredients i had but the seasonings are the right amounts.

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Reviewer:

soupisgoodfood33

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Reviewed: Mar. 22, 2011

This sauce is AMAZING!!!! Added oregano...... My Dad is requesting that I make more and freeze for him!

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Reviewer:

tricia44

Cooking Level: Expert

Home Town: Costa Mesa, California, USA

Reviewed: Feb. 8, 2011

This is a fantastic base recipe for a delicious sauce, and easily customizable to your preferences! This sauce is extremely versatile- I've made it with ground turkey for spaghetti, used it on eggplant to make eggplant parmesan, used it as a pizza sauce, the list goes on! Make a big batch and freeze it. I usually add a little extra garlic/onion, one red and one green bell pepper, some shaved carrots/zucchini, and a dash of hot sauce or cayenne pepper. It's fabulous!

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Reviewer:

Deja Cain

Reviewed: Jan. 16, 2011

Great placed to start. So much can be added! Some chopped peppers and and a dash of tabasco sauce to begin. More basil. You can really get creative with this recipe.

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Reviewer:

friman001

Reviewed: Dec. 3, 2010

This recipe is a keeper. Better than a jar any day. Like another, I did omit the water, baking soda and parmesan. Just didn't feel it would need those. The sauce was of a perfect consistancey and full of flavor. I served it over a breaded chicken patti crowned with a good bit of mozzeralla. Delicious.

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Reviewer:

lechef

Cooking Level: Expert

Home Town: Rhinelander, Wisconsin, USA

Living In: Omaha, Nebraska, USA

Reviewed: Oct. 19, 2010

This sauce is so delicious. I edited based on a previous reviewers (Debra) comments. I didn't use water nor did I use the cheese. I put in some italian seasoning, basil, oregano, etc. It was definitely a smart idea to sautee the onions and garlic first in the pot - then just add the tomatoes (use crushed if you can - though there's no shame in hand smashing the whole peeled canned tomato). I tested the sauce through out the almost 4 hour cooking process and added spices as needed. I added homemade turkey meatballs for the last two hours. I had enough to freeze for later and enough to serve tonight!

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Reviewer:

megw

Reviewed: Aug. 8, 2010

This will be my new sauce from now on! I followed other reviews and made a few changes. Definately add some wine. I used 1/2 c. White Zin, which is all I had open, but dry white would also be good. I omited the mushrooms (not a fan) and added some oregano. Skipped the parm cheese per suggestion and added more garlic. Making pizza today using it as the sauce.

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