Reviewed: Nov. 24, 2009

Thought it was alright, but not great. My wife said stuff from the jar tastes better.

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Tray_H

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Reviewed: Jul. 20, 2009

My family and I love this sauce. I take a small amount out of the pot and transfer it to another pot before I add the red pepper flakes for my kids. I dont use as much salt as called for and I use onion powder to please the family. It is a huge hit, thanks for sharing.

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Amanda B

Cooking Level: Expert

Living In: Weston, Wisconsin, USA

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Reviewed: May 12, 2009

Only used 1 lb. ground beef and it still turned out great. Cut the amount of oregano and basil in half, added a can of beef broth as recommended by some and only added 1 tsp salt and 1 tsp. pepper. Didn't have red pepper flakes. Also used Splenda instead of sugar. We loved it.

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JULIA39

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Reviewed: Mar. 30, 2009

Wonderful only thing I changed was I added a can of beef broth & cut the salt in half.Husband even voted this recipe a "keeper"!

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pam

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Westerville, Ohio, USA

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Reviewed: Mar. 29, 2009

This was a good recipe! I did make a few changes however; i used less salt and less pepper- 2 tbs is too much! but other than that it was delicious!!!

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loves to cook

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Reviewed: Mar. 4, 2009

I love this sauce! I've been using it for awhile now. I make it without the mushrooms because of my kids. And I just use about 1/2lb of ground beef or sausage, whatever I have on hand. Just one can of tomato paste but more tomato sauce.

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Kristy

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Reviewed: Apr. 16, 2008

I would give this 4.5 stars if I could. It's pretty close to perfect. Using fresh ingredients, it would be - but most of us usually don't have the time for that. I like my sauce thick, and this was. It's easy to tweak to your liking, but the recipe is very good as is.

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cdavis

Cooking Level: Intermediate

Home Town: Burlington, Kansas, USA

Living In: Southaven, Mississippi, USA

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Reviewed: Mar. 20, 2008

Wow! I have been searching for sauce like my Mom made. She past away in 1996, but I found her sauce with this recipe! I tripled the recipe so I could freeze some for a later date. The amount of spice is perfect, would not change one single thing! Thank you for bringing my Mom back to me with this sauce! Addition made to my review 11.08.09, why some reviewers make changes before trying the original recipe is beyond me..how can you review and rate a recipe that you have not tried? Try the original recipe then review and rate it..give it a shot before you pass judgement, all recipes are to ones taste, if you do not like spicey sauce, than this one is not for you! You should not try this one and give it a bad review if you do not like spicy sauce .....it is SPICY sauce, anyone can see that from the ingredients.

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Cacki

Cooking Level: Intermediate

Home Town: Delmar, Maryland, USA

Living In: Fruitland, Maryland, USA

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Reviewed: Mar. 14, 2008

Too thick and too spicy. I used all the mushroom juice and 1/2 cup of water...still too thick. Used a 1/4 of red pepper flakes and still too hot for me.

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Shelley

Cooking Level: Beginning

Home Town: Katy, Texas, USA

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Reviewed: Mar. 7, 2008

Perfect!!! I use this to make my world-famous lasagna as well, although I don't add the mushrooms.

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Marilyn

Cooking Level: Intermediate

Home Town: Rowley, Massachusetts, USA

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Reviewed: Feb. 22, 2008

Very good. It was interesting to hear people's opinion whether it was too spicy or not spicy enough when I made it. it came down to personal taste.

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SUSANLEAF

Cooking Level: Expert

Living In: Kelowna, British Columbia, Canada

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Reviewed: Nov. 29, 2007

I halved the recipe because I didn't need 9 servings. Very good and tasty.. but both my bf and I thought it wasn't spicy enough and there is a little something missing. Next time I will cut out a little bit of salt, and add a couple shakes of cayenne pepper for a kick.

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ggglitch

Cooking Level: Intermediate

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Reviewed: Nov. 26, 2007

My husband and two teenage sons loved this sauce. My Mom and I found it almost too spicy and I only used 1 tbsp. of the red pepper flakes. Also the 2 tbsp. salt seemed like a lot, I used 1 tbsp and 3 tbsp oregano. Also used 1 1/2 lb. ground beef and 1 can of chicken broth. My 4 quart slow cooker was 1 inch from the top when everything was added. Sauted onions, garlic and put in slow cooker and then browned ground beef. Added everything to slow cooker and cooked on high for 5 hours. Yummy

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MICHK35

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Cambridge, Ontario, Canada

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Reviewed: Nov. 18, 2007

My husband and I both thought this was a great sauce. I did make an adjustment and will make a couple more the next time I make it. I used 1 1/2 Tbsp of red pepper flakes and though it was a flavorful hot, it was a little more than we would normally like, so next time I will use only 1 Tbsp. I also think that next time I will add a little bit of beef broth or some of the liquid from the canned mushrooms so that it is a little less thick. My husband liked the consistency, but I thought it was hard to mix with the noodles because it was so thick. As others have mentioned this would be an excellent lasagna sauce because of its thick and hearty nature.

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SFORD1024

Cooking Level: Expert

Home Town: Miami, Florida, USA

Living In: Chester Springs, Pennsylvania, USA

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Reviewed: Nov. 12, 2007

WOW this was good!!! I would give it 6 stars if I could. If your a lover of spicey things than this sauce will be your favorite of all time!! I made this last night for dinner, it was incredible! Here's the only things I changed up...I used 1 lb grass fed ground beef and 1 lb ground buffalo (great quality meat makes all the difference). Sauted the onions and garlic in a non stick pan with no oil then added to fully cooked meat. Instead of tomato paste I used 2 cans diced italian tomatoes, fresh mushrooms instead of canned and I was worried about adding the full 2 TBS red pepper flakes based on other reviewers adding 1 and saying that was more than enough so I added 1 1/2 TBS and it was great I think it would be delicious with the full 2 TBS but you do really have to like spicey which we do. Added a shake of garlic powder along with the other spices and I let it simmer for over 2 hrs just because that makes it so flavorful and the meat so tender. Served it on top of whole wheat spagetti with a side of whole wheat beer bread to sop up the sauce, PERFECT! This would also make an awesome lasagna sauce or if you keep the recipe as is with the tomato paste it would be a great pizza sauce. If you love a little kick to your food I HIGHLY recommend trying this recipe!!!!!! OOps almost forgot...I cut the salt by half.

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Mimi B.

Cooking Level: Intermediate

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Reviewed: Jul. 25, 2007

This is the exact sauce my older sis used to make for us kids when we were on our own for the night. She was in her teens so I thought she made it up ...but this is sooo close and yummy! thanks

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MARI8

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Reviewed: Jun. 7, 2007

My boyfriend and I both LOVE this recipe, but be weary if you don't like extra spicy sauce! We took the advice of someone else's review and added a can of beef broth to make it a little less thick. Leftovers? Freeze it - it's just as good the second time around!

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Erica G

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Reviewed: May 15, 2007

Absolutely wonderful! I followed the advice in the reviews and halved the red pepper flakes and salt. I also used a can of diced tomatoes instead of the tomato paste. I ended up adding about 1/4th cup of water, but the end result was fabulous!!!!

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spacecadet0512

Cooking Level: Intermediate

Home Town: Holly Pond, Alabama, USA

Living In: Sipsey, Alabama, USA

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Reviewed: May 12, 2007

I can't give this five stars since I made a bunch of changes to the recipe. After reading other reviews, these are the changes I made: I sauted the onions and garlic in only 1 T olive oil, used one lb. ground beef, 1 can tomato paste, 1 can tomato sauce, 1 big can crushed tomatoes, added 1 cup beef broth to thin it out, 1 T pepper flakes, 1 T salt, and I forgot the mushrooms, and it came out really good! We liked the extra kick that the pepper flakes gave it and I think two T would've been way too much. Very good recipe with the changes I made.

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Jody D.

Cooking Level: Intermediate

Home Town: Cheyenne, Wyoming, USA

Living In: Dover, Delaware, USA

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Reviewed: May 11, 2007

The flavor of this is incredible. Not too tomatoey. My hubby thought it was too spicy, son and I loved it and didn't even notice the red pepper. I will make this again only next time cut back on the red pepper per hubby's request. Although I thought this was amazing just as it is. The only complaint though is the thickness....I had to add a cup or so of water as it was like paste and way too thick. I used 8 oz of fresh sliced mushrooms instead of canned. Delicious recipe! I cooked mine for a full 5 hours for flavor. Highly recommended, makes a very meaty sauce. (p.s. I personally loved the red pepper and didn't find this too spicy at all)

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