Reviewed: Jan. 17, 2012

Pretty good sauce indeed. Used less mushrooms because I didn't have more (yet my son still managed to locate them and deem the sauce not to his liking :P) and omitted the red pepper flakes. And the water. (Figured I would add as needed, but did not need.) Even more flavourful the next day (it's true). Makes a nice sized batch - definitely more than four servings as the recipe lists.

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Reviewer:

slinkilinki

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

Reviewed: Jul. 23, 2011

My family LOVED this sauce,it will be a favorite.I followed it exactly except I used hot Italian sauage and no need for red pepper flakes.Thanks to Staci for suggesting the crockpot. Thanks for the recipe Carliey. Karen

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5 users found this review helpful

Reviewer:

koko

Cooking Level: Expert

Living In: Winnipeg, Manitoba, Canada

Reviewed: Apr. 11, 2011

This sauce rocks! I followed the recipe to a "T" (doubled) - except for the simmering step, I threw it all in the crockpot on low for several hours. SO Delicious! We will be making this sauce often!

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9 users found this review helpful

Reviewer:

Staci

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Brandon, Mississippi, USA

Living In: Ridgeland, Mississippi, USA

Reviewed: Apr. 3, 2011

I love this recipe!!!

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2 users found this review helpful

Reviewer:

cruiz007

Reviewed: Mar. 9, 2011

I did everything the same...although i forgot the red pepper flakes..my family loved it though and I think we are gonna stick with this instead of buying the store brand.

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Reviewer:

FujiyamaGrl

Cooking Level: Expert

Reviewed: Jan. 11, 2011

This is the best sauce. After making this I can say I make my own pasta sauce now. It has spice, tang and it awesome. I've made it and put it in lasagna, spaghetti, and also used it as the sauce on my french bread pizza's. Will keep this and continue to use it over and over again!!!! Thanks Carliey...what a great recipe!!!!!!

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4 users found this review helpful

Reviewer:

Krissy725

Reviewed: Oct. 19, 2010

Definitely a good flavour, but WAY too much red pepper, it overrides the rest of the sauce. I hope after it rests for a day it'll be a little milder.

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3 users found this review helpful

Reviewer:

analisemae

Cooking Level: Intermediate

Home Town: Harpersfield, New York, USA

Living In: High Point, North Carolina, USA

Reviewed: Jun. 1, 2010

Doubled the recipe and added some sun dried tomatoes. Absolutely fabulous with a little zip from the red pepper flakes.

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Reviewer:

gourmanda

Cooking Level: Expert

Home Town: Colorado Springs, Colorado, USA

Living In: Highlands Ranch, Colorado, USA

Reviewed: May 3, 2010

I've been making this recipe for years (handed down Italian). I haven't used mushrooms before (so I look forward to adding that.) One thing you might try that makes this recipe absolutely perfect, cut sausage links into 1/2 bites (brown with onions). Add 1/2 cup celery. When sauce has simmered (at least 2 hours) add whole pepperoni cut into 1/2" pieces. When serving pasta, ladle sausage and pepperoni separately and serve with freshly grated permesan cheese. You will NEVER make this differently.

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Reviewer:

Italian_Chef

Cooking Level: Intermediate

Home Town: Whittier, California, USA

Living In: San Diego, California, USA

Reviewed: Jan. 5, 2010

Fantastic sauce, I used yellow onions, and instead of just link sausage of I went half and half. I cut the sausage out of the casing on three sausages and sliced three it was more meat than called for but it was very good, great texture. I will defiantly be making this a lot more. It freeze real well too, I took some out of the freezer and nuked it for 5 minutes stirred it then gave it another two minutes, and it was still great.

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2 users found this review helpful