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Spaghetti Sauce II
SUBMITTED BY:
Melinda Connery
PHOTO BY:
Marigat
"A very thick and dark sauce with a little red pepper kick. Adjust the crushed red pepper to suit your tastes. This sauce freezes well too."
RECIPE RATING:
Read Reviews
(63)
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SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 onion, chopped
3 cloves garlic, minced
2 tablespoons olive oil
1 (28 ounce) can whole peeled tomatoes
2 (6 ounce) cans tomato paste
2 tablespoons dried basil
1 tablespoon dried oregano
2 bay leaves
1 tablespoon white sugar
1/4 teaspoon crushed red pepper flakes
1/4 cup red wine
1 pound Italian sausage (optional)
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DIRECTIONS
Heat olive oil in a large saucepan or Dutch oven. Saute onions and garlic until tender, 2-3 minutes. Add remaining ingredients (except sausage links) and simmer over low heat for 3 hours.
With one hour cooking time remaining, cook and brown sausages in a skillet. When browned, place in sauce and continue to simmer. Remove bay leaves before serving. Serve over hot cooked noodles, with sausages on the side.
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REVIEWS
Reviewed on Mar. 22, 2003 by JOHNJRSMOM
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JOHNJRSMOM
Mar. 22, 2003
Wow is this ever good! A couple years ago I made spaghetti sauce, it was awful! It was so bad that I went back to the jar sauce. But tonight I was in the mood for spaghetti, and didn't have any jar sauce, and couldn't get to the store. So I took a chance and decided one more time to try this homemade sauce. Glad I did. It truly is the best spaghetti sauce I've ever had, better even then what I have had in restaurants. It has a hearty taste and fresh taste. It's kind of hard to describe, it's so good. I did have to make a couple adjustments. I didn't have a can of whole tomatoes, so I used tomato sauce instead, and I only had one can of tomato paste, but that turned out good since the sauce was plenty thick. I had to keep adding water to it as it cooked down, so it wouldn't get too thick. I also had lots more garlic and onions, and a dash of Worstershire sauce. If your a little apprehensive about trying homemade spaghetti sauce, try this one. It is delish!
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10 users found this review helpful
Wow is this ever good! A couple years ago I made spaghetti sauce, it was awful! It was so bad...
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Reviewed on Jan. 9, 2006 by
crystalathome
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crystalathome
Jan. 9, 2006
This is a really great recipe. I liked how it cooked down to this thick red delicious sauce. I cooked the sauce in a crock pot on low for 5 hours.
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7 users found this review helpful
This is a really great recipe. I liked how it cooked down to this thick red delicious sauce. ...
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Reviewed on Nov. 2, 2005 by Webmommy
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Webmommy
Nov. 2, 2005
This recipe turned out extremely well and my entire family raved about it. I chose to cook this in the slow cooker for 8 hours and POW! what a sauce it turned out to be. Very robust and thick, perfect for the crusty garlic bread we made with it for dipping. I didn't use sausage but made homemade meatballs instead and put some sauteed ground beef in there as well. The wine is what did it! Excellent recipe.
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7 users found this review helpful
This recipe turned out extremely well and my entire family raved about it. I chose to cook...
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Reviewed on Feb. 5, 2003 by TIANNAAURORA
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TIANNAAURORA
Feb. 5, 2003
I didn't care for the whole tomatoes so I cut them up instead and used some diced stewed tomatoes with it. I also used ground pork italian sausage instead of sausage links. This recipe turned out REALLY good. Kudos to the chef =) Not hard to make either. The key is to make sure you have at least 1 hour to let it simmer all the spices in for flavor.
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4 users found this review helpful
I didn't care for the whole tomatoes so I cut them up instead and used some diced stewed...
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Reviewed on Jan. 1, 2008 by
lilamonster
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lilamonster
Jan. 1, 2008
The end result with this recipe is always really great, but I only gave it four stars because I made some changes that I feel make a difference. I cut the herbs in half (made it once as written and we were all picking basil out of our teeth). I also use just one can of paste, and a can of tomato sauce. Diced tomatoes instead of whole, and ground beef instead of sausage (Hubby prefers). Overall, I love this recipe!
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3 users found this review helpful
The end result with this recipe is always really great, but I only gave it four stars because...
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Reviewed on Dec. 3, 2007 by ZRAFF
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ZRAFF
Dec. 3, 2007
This is my favorite spaghetti sauce recipe! To make it lowfat, in addition to the onion & garlic, just chop up zucchini, yellow squash, celery, and a little bit of green pepper and sautee before adding the spices, tomato products and other ingrediets. Leave out the sausage and you've got an amazing lowfat sauce that freezes well and has an awesome taste. In my opinion, the red wine is essential as it makes the sauce have a smooth and velvety texture. Delish!
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3 users found this review helpful
This is my favorite spaghetti sauce recipe! To make it lowfat, in addition to the onion &...
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Reviewed on Nov. 30, 2007 by es
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es
Nov. 30, 2007
this is a very easy to make yet delicious sauce. i usually use prego sauce from the jar when i need pasta sauce but this was so easy, i don't think i can ever justify buying the jarred variety again. i halved the recipe and used one 15 oz can of diced tomatoes (with italian seasonings) and one 15 oz can of tomato sauce instead of paste (didn't have any). i also had to omit the red wine and pepper flakes (again, didn't have any on hand) and it turned out excellent. what a great recipe for basic spaghetti sauce. i looked at lots of other recipes for sauces and noticed that the higher rated ones always included dried basil, oregano and bay leaves. i loved that even with the changes i made, this recipe is foolproof enough to still be good! also, i cooked it in my slowcooker for 5 hours on low.
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3 users found this review helpful
this is a very easy to make yet delicious sauce. i usually use prego sauce from the jar when...
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Reviewed on Apr. 29, 2003 by raridens
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raridens
Apr. 29, 2003
Very good and a new favorite at our house.
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3 users found this review helpful
Very good and a new favorite at our house.
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Reviewed on Dec. 27, 2006 by AAIGNER
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AAIGNER
Dec. 27, 2006
This sauce was the best I've come across and very easy!!
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2 users found this review helpful
This sauce was the best I've come across and very easy!!
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Reviewed on Sep. 24, 2005 by JONESING
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JONESING
Sep. 24, 2005
Great basic marinara recipe - simmering for that long really changes the flavour. I left out the onion & only put about 3/4 of a can of tomato paste - it just seemed too much too thick to put 2 cans in. Will definitely make a double batch next time & freeze.
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2 users found this review helpful
Great basic marinara recipe - simmering for that long really changes the flavour. I left out...
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