Reviewed: Jun. 3, 2010

This reminded me of ketchup with sausage in it... very thick and too sweet for us. Sorry

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Reviewer:

YummySmells

Cooking Level: Expert

Home Town: Ajax, Ontario, Canada

Living In: Oshawa, Ontario, Canada

Reviewed: Apr. 21, 2010

Great Sauce. I only added red wine didn't have any white on hand, added extra garlic like another suggeated. I left out the rosemary (allergy) let it simmer or about an hour and half. My 5yo loved it ate 3 helpings even my hubby who is not a big pasta fan enjoyed it.

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Reviewer:

amysaw

Cooking Level: Expert

Home Town: Alexandria, Ohio, USA

Living In: Centerburg, Ohio, USA

Reviewed: Aug. 23, 2009

We loved this recipe , my husband has been looking for a sauce that is like Mom's. Sweet and a little spicy , this one nailed ! We revised a little, Ground Beef for Italian Sausage and no wine . Still Awesome !!!

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Reviewer:

kimzy

Reviewed: Feb. 16, 2009

OMG, this is fabulous--just like my Sicilian step-grandpa used to make. All my life I've been looking for a recipe that lives up to his sauce--and this is it! I used Newman's organic marinara instead of the tomatoes/paste, and more red (& green) peppers. Now THIS tastes authentic!

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Reviewer:

saucywomyn

Reviewed: Feb. 11, 2009

I didn't have enough red wine for my normal sauce, so I used this as a base to make a different sauce. Very good. It felt like it was missing something, so I added a pinch of cinnamon and some sugar. Great!

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Reviewer:

Kristin C

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Living In: Painesville, Ohio, USA

Reviewed: Jan. 27, 2009

Too Sweet,too thick, and too many different flavor combinations going on. Bought a lot of extra spices and wines that I wouldn't normally buy just to make this recipe.

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Reviewer:

BOBOBEARZOE

Cooking Level: Expert

Living In: Aberdeen, South Dakota, USA

Reviewed: Feb. 1, 2007

This sauce ended up tasting exactly like a brand name sauce, which was not what I expected. The sauce itself tasted very good, but was too sweet for our palate. As I said before, it comes off tasting like it came from a jar. We prefer more traditional, rustic marinaras.

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Reviewer:

Babette G

Cooking Level: Intermediate

Home Town: Fond Du Lac, Wisconsin, USA

Living In: Stow, Ohio, USA

Reviewed: Sep. 10, 2006

Sorry, but it just wasn't good. The consistency was very thick--looked like someone had left it on the stove for 10 hours and the liquid had evaporated, even though my daughter followed the recipe to a "T". The closest description I can come up with is that it tasted like someone had mixed up a stuffing recipe with their sauce recipe and this was a result. Guess to our family, sage, thyme, marjoram, etc. are for stuffings and poultry instead of Italian sauce.

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