Reviewed: Aug. 2, 2009

Outstanding! We try to stick with the recipe as written whenever possible, but with ingredients on hand, we made a minor adjustment or three. We had a pound of Italian sausage (I guess you'd call it "sweet"), so we browned (in cast iron skillet) and drained it well. Then, we added 2 T olive oil before adding the onions and 8 cloves garlic. When all this was browned, we added the Merlot wine to help loosen all the good stuff carmelized in the pan, then combined everything in a separate pot to simmer. We don't like the flavor of higher acid foods like tomatoes when cooked in cast iron.

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richinsodak

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Reviewed: Jan. 30, 2009

I added about a tablespoon of sugar, maybe a bit less than a tablespoon, because I found it lacked flavour and was too zesty, probably due to the wide variety of italian sausage availiable on the martket, and this just made it superb. It definitely has a special taste, and I would be skeptic about serving it to guests because it sure isn't your ypical sauce, but I will make this again for myself.

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ekatiemo

Cooking Level: Intermediate

Living In: Quebec, Quebec, Canada

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Reviewed: Jan. 8, 2009

Not sure why this got "best" reviews. I followed this recipe to a "T". I splurged on $8.00 per Jar "heirloom" tomatoes from Italy and did the "exact" recipe. My sauce separated when I served it, watery on bottom, chunky on top (simmered in Crock Pot all day). Also was very "sweet" which I like but this was a total disappointment. Sorry! Good Italian Cook in CO

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goodcook

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Reviewed: Nov. 1, 2008

I loved this sauce, I did add a bellpepper, other than that kept it the same, Second time I made it, I made a double batch and froze half, I made stuffed shells and poured this sauce over it, and it was the bomb! Thanks for a great recipe!!

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Jana

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Reviewed: Jul. 30, 2007

This was a good sauce, I will use a little less merlot next time though, it was quite overwhelming.

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Erin

Cooking Level: Expert

Home Town: Grand Haven, Michigan, USA

Living In: Holland, Michigan, USA

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Reviewed: Feb. 5, 2007

This was a starter for me. I changed it around quite a bit from the original. I went to the local pizza place and borrowed some of their sausage topping. I omitted the wine for lack of having it on hand. I used scallions and cilantro. And 4 garlic cloves (I love garlic).Threw it all together in a flash. It was way better than the jar variety.

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Tamie

Cooking Level: Intermediate

Home Town: Dayton, Ohio, USA

Living In: Lewisburg, Kentucky, USA

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Reviewed: Jan. 21, 2006

My husband said this was the best homemade sauce he's had. It's now my favorite recipe. I doubled the recipe (but not the wine) but used 1 can crushed tomatoes and 1 (28 oz) can whole peeled (and crushed them with my hands); I also used hot sausauge and added 1 Tbs of sugar. After browning, I cooked everything in a slow cooker on low all day (8-9hrs). DELICIOUS!!! Thanks for the recipe.

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BARBARALB

Cooking Level: Expert

Home Town: Long Island, New York, USA

Living In: Cary, North Carolina, USA

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Reviewed: Jan. 15, 2006

LOVE this recipe! This is the only way my husband and I will eat spaghetti now. I wouldn't change a thing about the recipe. It is delicious and flavorful just as is!

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SJARSKI

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Reviewed: Mar. 23, 2005

This was an interesting starting point, but only that. Not enough flavour for the time it takes, in my opinion (simmering time to cook sausages, that is, not effort - admittedly the recipe is easy). Frying sausages might improve flavour a bit, I don't know. Could also try adding some different spices or fresh veggies, perhaps some fresh tomatoes along with the crushed ones from a can. I guess I just like more complicated tomato sauces! Followed recipe exactly, simmered about an hour on fairly low heat.

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OCTOVUS

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Reviewed: Mar. 22, 2005

Very good! I used Italian style turkey sausage and Chianti instead of Merlot because that's all I had. I also added some Italian seasoning. Will make again. Thank you!

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ERICAANN2

Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA

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Reviewed: Oct. 26, 2004

This is a very tasty spaghetti sauce. The wine gives it a distinctive taste. I did use less wine than called for, and I added a can of tomato paste and some Italian seasoning. And I added a little extra garlic. Everyone raved over it.

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FAYECOMBS

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Reviewed: Sep. 18, 2004

Very, very good. Added a little bit of salt and fresh ground pepper. Simple = Great. How much better than that. The leftover merlot went great with the pasta.

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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Reviewed: Apr. 18, 2004

I liked it.My kind of ingredients for spaghetti sauce. I'm planning on using the leftover sauce for pizza. Next time I may add Italian seas. & another can of tomato paste- I like mine thick. Might simmer longer next time, too. I used sweet Italian turkey sausage, not links.

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MELLO 57

Cooking Level: Intermediate

Home Town: Arlington, Texas, USA

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Reviewed: Oct. 23, 2001

This was very good but felt it needed "something". Think using hot italian sausage and some italian seasonings would be a nice addition.

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PATTYRAD

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Reviewed: Jun. 2, 2001

Hi, this is Corrie who posted the recipe. Just a few corrections. Ground Italian sausage is best in the recipe, not sliced. Also, be sure to use canned Italian style tomatoes and crush them beneath your fingers as you add them to the sauce. Bon appetit!

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