Yes, as others have stated this is a very meaty sauce, but that is what makes it so different and good. I used ground venison in place of the beef. I also cut back on the onion to only 1 1/2 and I chopped instead of sliced as my mom would be eating it and she is not fond of onions. What I enjoyed most was the bit of liquid it did have had an almost buttery flavor, rich but not too much. I did find it did need salt so next time will add it and maybe a bit of fresh basil. I let it simmer about 2 1/2 hours and did add about 1 1/2 cups water as it started to become too dry while it simmered. Liked it because it was not your typical tomato spaghetti sauce. For those who think jarred is better, sorry, you must have weak taste buds. NOTHING is better then made from scratch, fresh dishes!
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Yes, as others have stated this is a very meaty sauce, but that is what makes it so different...