Reviewed: Sep. 24, 2006

Great recipe, this recipes has many uses, sauce works well when making pizza, and I always make more than I need. I use the Italian sausage link and use the left over sauce and sausage to make Italian Sausage sandwiches.

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F.W. Free

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Reviewed: Aug. 15, 2006

Very good spaghetti sauce.... I made a few minor changes - was a little too thick so I added water... I also added a little salt and pepper.... next time I'll make a double batch!

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JAYNE260

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Reviewed: Feb. 20, 2006

I made a double batch yesterday and it was FANTASTIC. I used pork chops instead of sausage and let it simmer for 6 hours. It was the richest, thickest, tastiest sauce I have ever had.

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STMAN67

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Reviewed: Jan. 12, 2006

Really yummy, I made a few changes.. it was quite thick so I ended up adding water and more red wine. I also threw in some hot sauce and extra red pepper flakes. We liked this so much we had it on pizza the very next night. I will follow this recipe for my spaghetti from now on. Thank you!

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Cindy

Cooking Level: Expert

Home Town: Lewisporte, Newfoundland, Canada

Living In: Stephenville, Newfoundland, Canada

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Reviewed: 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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crystalathome

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Living In: Meridian, Idaho, USA

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Reviewed: Jan. 6, 2006

the seasoning is very good although it needed salt. I found it to be way too thick and I like a thicker sauce. I agree with other reviewers that this would be a great homemade pizza sauce.

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TUNISIANSWIFE

Cooking Level: Expert

Home Town: King Ferry, New York, USA

Living In: Cincinnati, Ohio, USA

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Reviewed: Nov. 29, 2005

FanTAStic. My husband, who doesn't even like spaghetti, had 2 servings & we all fought for the leftovers. Restaurant worthy.

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Deana

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Reviewed: 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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Webmommy

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Reviewed: 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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JONESING

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Reviewed: Aug. 14, 2004

This recipe is much better used as a pizza sauce since it is thick and strong. I doubled the wine (Mogan David concord grape), added a small can of tomato sauce and simmered until smooth. I freeze it in containers for single pizza size portions. It makes delicious pizza when paired with Jay's Signature Pizza Crust. My family loves it!

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Cupcake Kitty

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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Reviewed: Mar. 24, 2003

I made this and it was thick and not at all watery like some sauces can be, which I really liked. But even after adding the sugar, the sauce seemed rather acidic and just lacked something I couldn't quite put my finger on. I would rate this as a fair sauce, but not great. I am glad that I tried it, but honestly don't know that I will make it again.

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M.

Cooking Level: Intermediate

Home Town: Jacksonville, Florida, USA

Living In: Cumming, Georgia, USA

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Reviewed: Mar. 10, 2003

Oh, was I popular with this one! This sauce is thick and delicious and practically cooks itself. I let this cook all afternoon while I was out in the garden. I used italian style stewed tomatoes (which made the job even easier). I threw in some baked meatballs (to avoid the addition of unnecessary fat) during the last 10 minutes of cooking. With split french rolls and some mozzarella cheese, this made the most incredible meatball sandwiches ever! The next day, even after the meatballs were gone, they were still fighting over the leftover sauce. I'll make this again and again. Thanks!

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MESSY COOK

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Reviewed: Feb. 14, 2003

this is the first homemade sauce i made and it is pretty good. i didn't have any wine or meat and left those outa. i also used tomato sauce instead of whole tomatoes. I have to water it down as it cooked. I also used dried garlic. Easy and Yummy.

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HUMECKYS

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Reviewed: Feb. 2, 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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TIANNAAURORA

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Reviewed: Nov. 17, 2002

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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