This was a fantastic sauce recipe! I took the advice of a few other reviewers and cut the sugar in half to 1/2 TBS. I also added more garlic and onions, cut the thyme in half to 1/4 tsp., and cut the olive oil in half to a little over 3 TBS. I put in an 8 oz. can of tomato sauce and an 8 oz. carton of heavy cream, and it was perfect! I cooked up some frozen portabella mushrooms stuffed in spinach ravioli shells, topped them with this excellent sauce in an oven-safe baking dish, and covered the whole concoction with shredded Italian cheese to bake for a few minutes. The result was intoxicatingly wonderful! This was a perfect mixture of flavor that went flawlessly with the ravioli (or would go well with most other stuffed shells). I'd give it 10 stars, if I could. Definitely on par with Italian restaurant quality, and definitely a keeper in our family's recipe book. Thanks for this great recipe!!!
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This was a fantastic sauce recipe! I took the advice of a few other reviewers and cut the...