Reviewed: Nov. 24, 2009

Ummm HELLO...YUMMY! According to my family, it's the best spaghetti I've ever made! I didn't make any changes and let it simmer for a few hours to get the sauce nice and thick. Not to mention it's very quick and easy to make :)

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Tina

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Reviewed: Nov. 17, 2009

Very good!! I didn't have any IT sausage on hand so I mixed some IT sausage seasoning with some ground beef instead. I made this last week and stuck it in the freezer. Thawed it out and served over penne today. Very good and works well in the freezer.

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ladybuggs5224

Cooking Level: Expert

Living In: Pueblo, Colorado, USA

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Reviewed: Nov. 2, 2009

Mmmm our Italian sausage was spicy the way we like it!.. This is a family pleasing meal with no one comlaining they didn't like it!... I didn't have the diced tomatoes so mine wasn't as chunky, I just used more sauce. Thanks! :)

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Traci's Kitchen

Cooking Level: Intermediate

Living In: Modesto, California, USA

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Reviewed: Oct. 30, 2009

It was really tasty- a little runnier than I am used to. I need to find a way to thicken it up. The flavor is very good!

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TIME2COOK4U

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Reviewed: Oct. 15, 2009

It was very good and easy to make. We liked it a lot. It was the best! Very delicious. Made with both Italian sausage and also another time with ground beef.

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LALCOCK

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Reviewed: Sep. 26, 2009

First of all, if you don't want to bother with meatballs this is the sauce you'll want to make. Delicious, with a capitol "D"!! I used 5 links which I believe was closer to one pound of meat, removed the casings, chopped coarsely, then browned and drained. Rather than using garlic powder, I chose minced garlic and used approx. 1 tablespoon. Omitted the salt and pepper, which I usually do away ways. Covered and simmered for several hours. I didn't find the sauce was too thick, but would recommend adding either tomato sauce, tomato juice, or red wine if you find it that way. The longer it simmers the better, but could be ready in 1 hour if you are in a hurry. Love it, thanks FOXSWORTH.

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Dixie'sMom

Cooking Level: Expert

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Sep. 10, 2009

Very good and very easy. My daughter usually hates spaghetti, but she liked this one. The only thing I did differently was use ground beef rather than Italian sausage.

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Martha and her daughter

Cooking Level: Intermediate

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Reviewed: Aug. 9, 2009

Great! My husband even loved it and he hates spaghetti.

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kdsmith

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Reviewed: Aug. 7, 2009

So good! My husband typically doesn't go for pasta dishes, but he loved this one. I left it cook for about 2 hours. I would definitely make again.

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milosmom

Cooking Level: Beginning

Home Town: Bainbridge, Georgia, USA

Living In: Tallahassee, Florida, USA

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Reviewed: Jul. 30, 2009

This was a good recipe! Easy and quick. It wouldn't feed six adults, though, not by a long shot! My only complaint was that it was a bit thick, might add a half cup or so of water to thin it out a bit. Cooked it for about an hour and a half, gr8 flavor!

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nurseluther

Cooking Level: Intermediate

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Reviewed: Jul. 20, 2009

This is very good. I made the mistake of using only half the sauce but next time I'll know better. Also, I used "The Best Meatballs You'll Ever Have" and substituted the 1 tsp of Cajun Seasoning needed in this recipe for 1 tsp of "Creole Seasoning Blend."

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JOSEPHINE aka SPITFIRE FOODIE

Living In: Kingwood, West Virginia, USA

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Reviewed: Jul. 19, 2009

I think this recipe is wonderful. My hubby hates spaghetti and he ate 2 servings. I doubled all of the spices and added in a tablespoon of chili powder. I also added some fresh garlic and a half can of beer. Will make again. Thanks Foxworth!

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JEFFREYNCHERRY

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Cabot, Arkansas, USA

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Reviewed: Mar. 25, 2009

the sauce was delicious!

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Esther

Cooking Level: Beginning

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Reviewed: Feb. 27, 2009

Wow, this recipe is amazing. I found it better than restaurant quality! Only one thing I changed was using minced beef, instead of Italian sausage, and adding finely cut red onion. Although the original yield probably serves about 4, I find that I can't help but eat about 1.5 servings so probably better to increase the amounts :) Thanks for a great recipe!

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Sia

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Reviewed: Feb. 9, 2009

this recipe is easy and it tastes great! I made it for my in-laws and they loved it!

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Patricia

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Reviewed: Jan. 27, 2009

Delish! I made some alterations based on other reviews. I sauteed some chopped onion in olive oil in the sauce pot because I'm an onion lover. I think it added some nice flavor to the sauce. I didn't add any salt as others as suggested, and used reduced sodium tomato sauce. I added some sugar toward the end because it still tasted slightly acidic. I also added some red pepper flakes to the sauce because I used sweet Italian sausage and wanted some kick to it -- which it def did! I let it simmer for 2 hours and it was so good!

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emmyp24

Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

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Reviewed: Jan. 18, 2009

First time making speghetti sauce. WONDERFUL! I used rigatoni pasta. DELICIOUS. Will be a weekly staple in my household. Thanks so much.

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sarah

Cooking Level: Beginning

Home Town: Ankeny, Iowa, USA

Living In: Des Moines, Iowa, USA

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Reviewed: Jan. 12, 2009

The smell may have been even better than the taste!

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TRULEIGHBLESSED

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Oct. 27, 2008

Awesome recipe! I followed it almost exactly, except that I used 1lb of mild italian sausage to which I added diced onions and sliced portabella mushrooms while browning. To the sauce, I skipped the extra salt because of reviews that the sauce is already pretty salty, and added three cloves of fresh garlic and about a teaspoon of red pepper flakes. I simmered for about three hours. It was so yummy. Next time I will use a one to one ratio of tomato sauce and diced tomatoes - I like my sauce more chunky and this was just a little runny for me.

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Lisa

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Reviewed: Oct. 4, 2008

Very good! I don't like sweet sauces, so this was perfect for me.

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scrapsmom

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