Reviewed: Jan. 28, 2012

Recipe creator indicated they didn't know exact measurements for spices, so keeping that in mind, I doubled the amount of Italian seasoning, added more garlic, and also added some beef soup base. Seemed to have a strong taste of the tomato paste, almost bitter.

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2 users found this review helpful

Reviewer:

Magnolia Blossom

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Cooking Level: Intermediate

Home Town: Lostant, Illinois, USA

Living In: Magnolia, Illinois, USA

Reviewed: Oct. 17, 2010

This lacks the robust flavor of Italian sauces. Tasted too much like sauce from a jar with beef added. Definitely needs more spices. It was very easy to make.

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3 users found this review helpful

Reviewer:

larryB

Reviewed: Feb. 16, 2010

This recipe is absolutely fantastic. We're a small family so I halved it, doubled the garlic and the seasoning, added a couple of small hot sausages and threw a bay leaf into the slow-cooker for good measure; we had delicious leftovers for days

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5 users found this review helpful

Reviewer:

Gnomie

Cooking Level: Intermediate

Home Town: New York, New York, USA

Reviewed: Feb. 25, 2009

This was very good! I added some extra spices and some broccoli towards the end. This made a great dinner, and even good as left overs the next day. Thanks!

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3 users found this review helpful

Reviewer:

JenniferO

Reviewed: May 14, 2008

Hmmm, not sure about this one. I had read that I should add dry herbs at the end of slow cooking so I waited til the end of cooking and the sauce was good, but on the bland side. I made a triple batch and have since used the sauce as a base for chili and baked spaghetti where I can add flavourings as needed.

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5 users found this review helpful

Reviewer:

EMMIESMOM1973

Reviewed: Jan. 18, 2008

I made this twice and each time I tasted a "burnt" flavor. Not too sure any tomato sauce is meant for the slow cooker.

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8 users found this review helpful

Reviewer:

Luv2eat

Reviewed: Jan. 2, 2008

not so good kind of flat flavored and really tangy...

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3 users found this review helpful

Reviewer:

ghost

Cooking Level: Expert

Living In: Yokosuka, Kanagawa, Japan

Reviewed: Aug. 31, 2006

This just wasn't for us, I guess. I will stick with jarred.

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5 users found this review helpful

Reviewer:

LeeAnnRM

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: Chicago, Illinois, USA

Reviewed: Jul. 7, 2006

This is a flexible recipe, and a great way to make spaghetti sauce ahead of time to put in quart baggies to freeze. Loved it. Thanks

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8 users found this review helpful

Reviewer:

Molly

Cooking Level: Intermediate

Home Town: Bingen, Washington, USA

Reviewed: Jun. 15, 2006

I used Italian herb tomato sauce instead of the plain puree. I also added about twice the amount of sugar required. While browning the meat I added the Italian seasoning to it as well as some fresh ground pepper, salt, and a little bit of cayenne. I added about 1/2 teapsoon of chili powder to the sauce as well. It turned out really well and it's great to freeze the leftovers for a quick meal another day.

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19 users found this review helpful