Reviewed: Jun. 18, 2008

This turned out so very thick and so very delicious. I doubled the recipe, used the slow-cooker and froze several containers. Next time, I'll make the sauce without meat and add sausage or meatballs when I serve it. Sooo much better than store-bought and the house smelled wonderful.

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jrzgal

Cooking Level: Intermediate

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Reviewed: Jun. 17, 2008

I'm not a fan of spaghetti sauce, but this was really good! The red wine really made the flavor stand out. I added ground turkey because I don't eat pork but the sauce was better w/out it! I will be making this again. Even my eleven year old picky eater liked this one.

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Paula H

Cooking Level: Beginning

Home Town: Fresno, California, USA

Living In: Agawam, Massachusetts, USA

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Reviewed: Jun. 15, 2008

This is a good, tasty sauce recipe. I didn't use the sausage. I used ground beef instead. Next time I'll try it with sausage. I added some Spicy Spaghetti seasoning and some fresh sliced mushrooms.

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Nandabear

Cooking Level: Intermediate

Home Town: Recife, Pernambuco, Brazil

Living In: Round Rock, Texas, USA

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Reviewed: Jun. 14, 2008

This sauce was extremely tasty, far better than what you would get in the jar. I followed this recipe as written except that I added a finely chopped red bell pepper and about 1.5 cups of finely chopped mushrooms. I also used italian spiced ground turkey meat in leu of the sausage. We put the sauce on whole wheat fettucini, and it was probably the best pasta I've ever made at home.

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ipss

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Jun. 10, 2008

This spaghetti sauce recipe is incredible! Simple ingredients combine for a rich, flavorful result. I have made this recipe 2x in 1 week and the last time I doubled it so I could put half of it in the freezer. Don't let the simplicity of it full you. We had a favorite sauce made in our area that I always purchased...no need to anymore. This is my family's new favorite!

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April Schillig

Cooking Level: Expert

Home Town: Louisville, Ohio, USA

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Reviewed: Jun. 6, 2008

this is a good basic recipe; thick and rich-however in the future I will eliminate the sugar, and instead add a little salt to balance out the flavors.

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Scott

Cooking Level: Expert

Living In: Portland, Oregon, USA

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Reviewed: Jun. 3, 2008

Awesome recipe! I've been cooking for a long long time, but just recently started making sauce from scratch (I don't think I'll ever go back to jar sauce)...I LOVED this recipe..so easy and yummy! The family loved it too! Thanks!!!

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zerilla

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Reviewed: Jun. 1, 2008

I have made this recipe several times and it's always a hit with my family and guests. I have started adding about half again as much wine and pepper flakes as the recipe calls for as we like a slightly stronger flavor.

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JFENWRICK

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Reviewed: Apr. 30, 2008

I just made this for the first time and I would definitely make it again. It's inexpensive to make, but it has a complexity and depth to it that makes you think it was prepared by a seasoned Italian chef. I used a Cabernet Sauvignon, which may have been a little too bold for this recipe. Next time I will use a lighter red wine such as a pinot noir. I did add some splashes of water a few times to thin it out a bit. Overall, this is a fantastic sauce and I will certainly share this recipe with others.

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Won Ton 52

Cooking Level: Intermediate

Home Town: San Diego, California, USA

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Reviewed: Apr. 20, 2008

I thought that the recipe was good, but a little bland. It needed something to give it a little more zip. Otherwise pretty good. I did add in a can of stewed tomatos to the mix since I like thick sauces. Update: The second day I had left overs and the sauce was fantastic! In the future I might make this a day ahead and let it permeate overnight. It really helped with the flavors.

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AlisaHellman

Cooking Level: Intermediate

Living In: Simi Valley, California, USA

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Reviewed: Apr. 9, 2008

OK, I haven't even eaten this on pasta yet but I tasted it, and it it AWESOME. The ONLY changes I made were: I used a 28 oz can of diced tomatoea (what I had) and 2 cans tomato sauce, and I scaled back on the red pepper flakes only because of my 6 yr old. This is excellent and I will make this from now on!!!! Thanks!

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LOldis

Cooking Level: Intermediate

Home Town: Carmel, Indiana, USA

Living In: Anniston, Alabama, USA

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Reviewed: Mar. 23, 2008

I made this sauce last night to freeze so I would have it on hand later and as it cooked I kept tasting it and it was just getting better and better! I omitted the onion and sausage and just put the garlic in with the rest of the ingredients I also used stewed tomatoes as I didn't have whole tomatoes. The combination of spicy and sweet is wonderful.

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Sarah

Cooking Level: Intermediate

Home Town: Normalville, Pennsylvania, USA

Living In: Dahlonega, Georgia, USA

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Reviewed: Mar. 8, 2008

I'm so sorry, but I just could not like this. I had high hopes; it looked awesome, and it smelled wonderful! But after the first bite, bf asked me how much sugar was in it bc he thought it was too sweet. I thought it was too spicy, and not in a good way. I did make a few changes; used fresh tomatoes (boiled for a minute in water so I could easily peel off the skins), used a bit more garlic than normal,and eliminated the sausage, but I don't think those changes made the difference between loving it and hating it for me. I love thick sauce, and it made it thick, so I'm willing to try again, but without crushed red pepper or sugar. Neither of us liked those additions. Update: Tried this again, again with regular tomatoes I needed to use up. Eliminated the sugar and the crushed red pepper. Like it so much better without those two ingredients! I'll make it that way from now on.

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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

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Reviewed: Mar. 7, 2008

I had all recipes multiply this recipe to make enough for 15 and added another can of whole peeled tomatoes and another 1/2 cup red wine and 1 cup of water and as usual nearly doubled the garlic, then added some herbs from my garden and went back in time to mom's kitchen.

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Tiffany

Cooking Level: Intermediate

Home Town: Devon, Pennsylvania, USA

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Reviewed: Feb. 25, 2008

great easy recipe. I have been looking for a recipe that was similar to my mom's that she got from her father who was from Italy. This was even better. I like a sauce that has a bite to it and is not sweet. This was perfect! thank you.

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shoeprincess

Cooking Level: Expert

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Reviewed: 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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lilamonster

Living In: Castle Rock, Colorado, USA

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Reviewed: Jan. 1, 2008

It was very good, however, very thick. It needs more liquid such as water or wine(or less paste, perhaps). Overall though it was well liked

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jenanddre

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Reviewed: Dec. 27, 2007

Great recipe! My picky daughter, who does not like canned spaghetti sauce, LOVED this one. I felt like I had won over a critic when she ate it! Very easy, and yummy. Thank you!

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nvgrantham

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Reviewed: Dec. 20, 2007

My daughter and I liked this recipe. I will use this again in the future.

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Felicia

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Reviewed: 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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ZRAFF

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