Reviewed: Aug. 17, 2009

I took another reviewers suggestions and sauteed the vegetables in the EVOO. I did increase the carrot to a cup and I added about a cup of finely chopped zucchini. I also used fresh spinach, only because my family dosen't care for the texture/taste of frozen. We like our sauce a little thicker, so this was perfect for us. We had this over buttered hot thin whole wheat spaghetti tossed with parmesan cheese. We all inhaled it. This recipe is perfect for times like this, when you have an abundance of wonderful homegrown produce and items you can buy cheaply. Not a whole lot of money was put out, even to cook it! NOTE: If you have small kids like we do, set out the red pepper flake on the table to add for the big folks. If you add as much as the recipe calls for, you'll have unhappy kids.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Jun. 25, 2009

I'm saying 5 stars with my minimal revisions. I used a package of frozen spinach and DID NOT thaw or drain, just threw it in as it was. I think that is what kept it from being too thick. Also I only used 1 6oz can of tomato paste. Also only added a sprinkling of S&P at the end of cooking. It was so delicious. My brother said it was better than store-bought!

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Cooky McGee

Cooking Level: Intermediate

Living In: St. John's, Newfoundland, Canada

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Reviewed: May 28, 2009

I LOVED this sauce! I took the advice of others and changed the seasoning measurements to teaspoons. And I omitted the paste and used tomato sauce instead. Cooked on high for 3 hours...PERFECT!!! Used as the sauce for lasagna.

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RnRMama

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

Living In: Denton, Texas, USA

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Reviewed: Mar. 29, 2009

Love this recipe. I modify as follows: - add 1.2 lbs ground turkey; brown with the onion and garlic - use 2 6 oz cans tomato paste - 1 15 oz can tomato sauce - anywhere from 4.5 - 8 oz mushrooms Leave everything else the same and it turns out fantastic

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Robin

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Reviewed: Feb. 25, 2009

We did not like this. I added boullion cubes with water instead of broth and it ended up being way too salty for my family.

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JenK

Cooking Level: Intermediate

Home Town: Salt Lake City, Utah, USA

Living In: Saint Paul, Minnesota, USA

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Reviewed: Feb. 21, 2009

Honestly I would give this recipe no stars. I was a little worried with the thickness of the sauce when I turned it on and walked away. When I returned to the crock pot two hours later the whole thing was scorched and my kitchen smelled awful. I definitely think this needs water or some other liquid to loosen it and you should NOT cook it on high unless you won't it bbqed.

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shanabana

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Reviewed: Feb. 18, 2009

Recipe states 2 1/2 Tablespoons crushed red pepper. I added ONLY 2 Tablespoons and this turned out so hot (spicy) that it burned our tongues. This is CLEARLY a mistake!!!!!Probably should have read 2 1/2 Teaspoons crush red pepper. Proceed with CAUTION!!!!!!!

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MARLENE13

Cooking Level: Expert

Home Town: Dayton, Ohio, USA

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Reviewed: Feb. 17, 2009

Very easy! Great tasting! I reduced the red pepper flakes to 1 Tsp, but it was still on the hot side for us - I'll use a little less next time. Thick and hearty recipe for vegetarians.

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KITTY8669

Cooking Level: Expert

Home Town: Indianapolis, Indiana, USA

Living In: Carmel, Indiana, USA

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Reviewed: Feb. 16, 2009

Terrific. Four hours was a bit too long on high for my crock pot, so I will cook it a little less next time, but the taste was amazing. I served this over gnocchi, and it was a hit with my Sicilian husband.

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Katroar

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Reviewed: Feb. 14, 2009

My husband hated this. I am removing it from my recipe box. It was too spicy for him and was unable to give it to my daughter.

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Celeste

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Reviewed: Feb. 11, 2009

This was a great sauce. It was too spicy for my family so I will cut back on the red pepper, but for me perfect. The sauce was thick and it went a long way because of the hotness I used very little on a serving. I will make again.

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Shonda

Cooking Level: Intermediate

Home Town: Grapevine, Texas, USA

Living In: Rockwall, Texas, USA

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Reviewed: Feb. 9, 2009

I read the reviews and made some obvious changes. I agree 2 1/2 TABLESPOONS red pepper must be a typo. I didnt add any due to the 3 year old. I used one 12 oz can paste(what would I do with the leftover can?) I also added salt to taste at the end and sauted with just a little olive oil. I also added fresh mushrooms while sauteing. The carrots seemed an odd ingredient but I they basically disappear so I will do that again, anything to add more veg to the diet. Otherwise I stuck to the recipe. AND the result was the husband told me it was one of the best things I ever made !! and to share the recipe with my grown daughter, thats a first. Next time I will add a little red wine, some for me and some for the pot. OH YEA, I sauted some skinned chicken thighs lightly then tucked it under the sauce for about 30 min.

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notyouraveragegranny

Cooking Level: Expert

Home Town: El Paso, Texas, USA

Living In: Socorro, New Mexico, USA

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Reviewed: Feb. 7, 2009

I loved this sauce! Partly because I love spinach. It's so easy! :)

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JessieLynn

Cooking Level: Expert

Home Town: Naperville, Illinois, USA

Living In: Plainfield, Illinois, USA

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Reviewed: Feb. 6, 2009

Great idea and starter recipe. The spices and definitely red pepper need to be measured in teaspoons. I omitted the tomatoe paste and added tomatoe sauce. Added browned ground turkey and used as sauce for a lasagna. It was great.

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Prenny Hancock

Cooking Level: Intermediate

Home Town: Durban, Kwazulu-Natal, South Africa

Living In: Oroville, California, USA

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Reviewed: Feb. 6, 2009

My family did not care for this recipe at all. It was extremely spicy, and I only used 1 teaspoon of the crushed red pepper flakes. Also, way too much tomato - I would cut the amount of tomato paste in half. Cooking this on "high" for 4 hours practically burned it and made the vegetables turn to mush. Reduce the setting on the crockpot to "medium" and add the spinach for the last two hours of cooking only.

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Kerri

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Reviewed: Feb. 5, 2009

this is a great recipe! people who don't like spices or a lot of salt should pay attention to the directions and go easy before you add all of the ingredients. after it cooks a bit season to taste.

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Dianna Moorer

Cooking Level: Expert

Home Town: Napa, California, USA

Living In: Puckett, Mississippi, USA

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Reviewed: Feb. 5, 2009

I did not care for this recipe. It has way too much salt and herbs in it. Even too much olive oil. Cut down on the seasoning and the oil, and it is a decent recipe.

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mermaid

Cooking Level: Professional

Home Town: Coupeville, Washington, USA

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Reviewed: Dec. 3, 2008

Some of the reviews weren't good, so I wasn't expecting much, but this was pretty tasty. I did, though, adjust the recipe based on suggestions. Didn't add salt, added less oregano, then fresh basil at the last hour of cooking. Just a sprinkling of crushed red pepper, but it still had a bite. Used only 1 can of tomato paste--plenty--in fact, next time, I might skip it and just add some tomato sauce. Was quite thick--I ate it on spaghetti, but I think it would work great in a spinach lasagne.

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Jill R.

Cooking Level: Beginning

Living In: Albuquerque, New Mexico, USA

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Reviewed: Oct. 29, 2008

This was pretty good. I let out the Olive Oil, really didn't see a point to it. I let the sauce cook for about 3 hours on low, and then added 2 chicken breasts, and continued cooking for about 5 more hours on low. The sauce was really really thick. Next time I think I will add a little white wine, and maybe some chicken stock to thin it out a little. All in all though, nice and healthy and easy!

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