Reviewed: Mar. 23, 2012

Excellent recipe with fantastic flavour.

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Reviewer:

Erin

Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

Reviewed: Dec. 21, 2011

Great recipe, I left out the water because I like mine saucy.. If I wanted to increase the yield, I would add tomato sauce or more diced tomatoes.

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Reviewer:

Scott

Reviewed: Jul. 29, 2011

This was a good pasta sauce. It wasnt one of my favorites but I enjoyed making it. I dont like my sauce as thin as this recipe is, so I only added about 2 cups of water and simmered a lot longer, about 1 1/2 to 2 hours. I did have to season this very well with italian seasonings and dried basil. When putting in fresh basil at the beginning it pretty much mellows out the flavor and is better to add close to the end to get the full basil flavor. I chunked up some yellow squash and added it in as well. The sauce came out nice and robust from all the vegies and simmering longer. It didnt seem to coat the spaghetti as well as other pasta sauces do, and it made a big batch! So we had plenty of leftover sauce. Thanks for the recipe! I may make again sometime because I really liked the addition of all the vegies in it.

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Reviewer:

pink

Cooking Level: Intermediate

Home Town: Aurora, Indiana, USA

Living In: Moores Hill, Indiana, USA

Reviewed: May 4, 2011

I added a couple more cloves of garlic, used a red bell pepper (we don't care for green pepper) and to make the sauce a little fuller, I did add in 8 ounces of sliced mushrooms. This was okay--not our favorite but filling. For my husband and I, we thought that the green onions just weren't a good fit and it could have used more seasoning. I think that this would make a good dipping sauce for breadsticks or even a meatball sandwich instead of over pasta.

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: May 3, 2011

great flavor but way too watery. I dont like it thick, but man! This is too too watery. Next time I will not add water.

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Reviewer:

tyaya

Reviewed: Apr. 20, 2011

My family LOVES this sauce. I made a couple of small changes; I used crushed tomatoes instead of the tomato sauce (to make it just a bit chunkier), omitted the green pepper (because I'm the only one in my family of 4 who likes it) and added an extra can of Italian style diced tomatoes instead of the water because I didn't want the sauce to be too thin. It turned out fabulous! This is the 3rd time I'm making it this month!!! Thank you so much for sharing this recipe, it's perfect for the days I've forgotten to defrost meat for dinner and I always have all of the ingredients on hand!!

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Reviewer:

GMA

Reviewed: Mar. 15, 2011

I really enjoyed this simple recipe. I hadn't defrosted any meat this morning but had left over chicken from tacos last night. I also just used a Catelli spaghetti sauce as that's all I had. Very versitile - a keeper Thanks so much!

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Reviewer:

mbellis

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Cooking Level: Intermediate

Home Town: Fort Mcmurray, Alberta, Canada

Reviewed: Jan. 9, 2009

Loved this recipe and have gotten rave reviews from all who consumed. I made some slight modifications... 1.) I simmered for many hours 2.) I added water gradually, 1/2 cup at a time to achieve consitency I liked. 3.) Put stewed tomatos in the food processor prior to putting in the pan (because I can't eat chunks of tomatos) 4.) added some sliced sausage Thanks much for this great recipe!

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Reviewer:

Centennial Todd

Reviewed: Jan. 8, 2009

DELICIOUS! My husband said this was as good as sauce from a fine Italian restaurant. I used yellow bell pepper instead of green because my husband hates green pepper, and I left out the water on the advice of other reviewers. It was a perfect consistency and the flavor was awesome. Look no further, this is GREAT sauce!

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5 users found this review helpful