Reviewed: Jul. 9, 2009

I think this was a great "base" recipe. I ended up adding red wine, fresh basil,sauteed onions, and oregano. With those additions, it was a delicious, savory sauce and I plan to never buy jarred spaghetti sauce again!

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DaliLama

Cooking Level: Intermediate

Home Town: Homestead, Florida, USA

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Reviewed: Jul. 6, 2009

I thought this was a good basic sauce. I followed the instructions except for adding sauteed onion and mushrooms. Definitely better than the jars of sauce, but maybe still missing something for me.

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Barb

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Reviewed: Jun. 25, 2009

We did not like this sauce at all.

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karataronno

Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Jun. 15, 2009

for quick and easy this is wonderful. I didn't have tomato paste so instead i used tomato puree and I know that is more tomatoey than paste so I added an extra garlic clove, basil, garlic powder, and a bay leave like someone else suggested. Turned out perfect!

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Jenn

Cooking Level: Intermediate

Home Town: Bakersfield, California, USA

Living In: Henderson, Nevada, USA

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Reviewed: Jun. 2, 2009

We really enjoyed this spaghetti sauce. I also added some fresh basil. Served with tofu and whole wheat spaghetti.

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Fit&Healthy Mom

Cooking Level: Intermediate

Home Town: Florianopolis, Santa Catarina, Brazil

Living In: Boynton Beach, Florida, USA

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Reviewed: May 19, 2009

Wow, a quick, easy and inexpensive alternative to jarred sauce! In fact, I no longer buy the jarred stuff because this is so good and so easy. I tend not to like the chunky sauces, so this is great. Thank you.

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RUNNER64

Cooking Level: Intermediate

Home Town: Rockaway, New Jersey, USA

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Reviewed: Apr. 30, 2009

My daughters really liked it, but my husband thought it was too sweet and would have liked more spice. I thought it was fine - not my favourite - would maybe have liked more depth of flavour than you can get in a sauce that is cooked so quickly. Thanks!

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susiekew

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Hamilton, Ontario, Canada

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Reviewed: Apr. 27, 2009

Delicious! I am a fan of bolognese sauce but am trying to cut down on saturated fat so tried this and I hardly missed the meat - rich taste without being rich and fatty. Excellent.

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rotunda

Cooking Level: Intermediate

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Reviewed: Apr. 17, 2009

Good- added 5 cloves garlic, 1tbs basil and 1 tbs parsley. Also a dash of olive oil. Not amazing but good. I will probably use in dishes that require a sauce like chicken parm. but i doubt I would use this as a whole meal with pasta... it would need to have a little more oomph to stand alone.

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USFCollegeGirl

Cooking Level: Intermediate

Home Town: Tampa, Florida, USA

Living In: Brooklyn, New York, USA

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Reviewed: Apr. 6, 2009

Im usually not a fan of red sauce, more of a white sauce girl, but I needed a sauce for spaghetti and the stuff out of the jars at the grocery store are YUCK. This recipe is GOOD. I will eat it and enjoy it. Its not my favorite and I don't like to eat it often, but its good. The hubby liked it as well.

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britnieann

Cooking Level: Beginning

Home Town: Phoenix, Arizona, USA

Living In: Hanceville, Alabama, USA

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Reviewed: Mar. 19, 2009

This is very close to my own recipe, so I thought I would give it a try. I did replace the oregano with basil because my family prefers basil, but it turned out very well.

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Sarah Caldwell

Cooking Level: Intermediate

Living In: Havre De Grace, Maryland, USA

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Reviewed: Mar. 10, 2009

Really good! I added some red wine and pureed the crushed tomatoes for a smooth texture.

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NOVITSKYS

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Reviewed: Feb. 9, 2009

In this economy, this couldn't have been more simple and economical. Very tasty and the crushed red pepper added a bit of zazz. That said, I did add 1/2 onion, chopped and a bit of basil and a bay leaf as it sat on the stove for a few hours on low. But it is just fine with out it. Thanks!

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anniek

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Reviewed: Jan. 28, 2009

this is a really good recipe. my husband is really picky when it comes to spaghetti sauce and i was suprised when he actually liked it. i used fresh tomato's instead of crushed and i didnt use any of the red wine vinegar. i also added a teaspoon of dried parsley. it was a little on the sweet side it could've used a little something but im not sure what. if anyone has any suggestions could you let me know. thanks.

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marinewife408

Cooking Level: Intermediate

Home Town: Fort Wayne, Indiana, USA

Living In: Twentynine Palms, California, USA

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Reviewed: Jan. 26, 2009

This is a really good and easy recipe. I didn't have any red wine, so I ommitted that. Otherwise the recipe pretty much stayed as is. I was serving with meatballs, and the tomatoes were a bit too chunky, so I gave the chunky pieces a quick run through the blender, which actually gave it the perfect texture! Now the new sauce for our meatballs!

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KysMommyRN

Cooking Level: Intermediate

Home Town: Oklahoma City, Oklahoma, USA

Living In: Yuma, Arizona, USA

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Reviewed: Jan. 20, 2009

I've been looking for a good meatless spaghetti sauce. This was wonderful!!!

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rwillcox

Cooking Level: Intermediate

Living In: Greenville, South Carolina, USA

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Reviewed: Jan. 14, 2009

This stuff is SO good! I didn't have crushed tomatoes so I used two 14.5 oz cans of diced, flavored with balsamic vinegar and olive oil. And since I cooked this all day in the slow cooker they broke down and I was able to smash them with a potato masher. Thus I ended up with a slighty chunky but not too chunky lovely thick sauce. I also added basil, used white vinegar in place of the red (that was all I had) and some onion powder. I can't wait to experiment with this! Wonderful! Wonderful! Wonderful!

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