Reviewed: May 1, 2012

Very tasty. I used homemade meatballs instead of ground beef and left out the mushrooms. I also substituted half a bulb of garlic. Easy and tasty.

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jojerose

Reviewed: Mar. 9, 2012

Okay. A decent red sauce, but nothing special.

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JACK19

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Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Charlotte, North Carolina, USA

Reviewed: May 31, 2011

Excellent!

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migirlla

Reviewed: May 14, 2011

I thought this was one of the best I have ever made, daughter and husband thought it was very good, but cooked it about 4 hours till it was very thick, the longer I cooked it the better it tasted

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Del

Reviewed: Apr. 15, 2011

Great sauce. I added sugar per someone else's review and it was a BAD idea. Way too sweet. I had to add some jalapenos to unsweeten it. Spices are a bit overpowering, so I will half them next time (didn't put the meat in there as we wanted a meatless sauce.) But a definite make again with these changes.

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Egapylime

Reviewed: Mar. 20, 2011

Very delicious

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Strongbygod

Cooking Level: Expert

Reviewed: Feb. 28, 2011

Pretty good recipe to start you out...I did use fresh basil and Oregano. My son learned in a culinary class that if you use fresh spices double what the recipe calls for and add them the last twenty min. of cooking for full flavor. I also used fresh garlic/mushrooms and cut one green bell pepper.

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*Sherri*

Cooking Level: Intermediate

Home Town: Moreno Valley, California, USA

Living In: Orlando, Florida, USA

Reviewed: Jan. 5, 2011

Great Recipe! My family loves it and can't seem to get enough!

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Reviewer:

JBnChas13

Cooking Level: Beginning

Home Town: Acworth, Georgia, USA

Living In: Gillsville, Georgia, USA

Reviewed: Dec. 21, 2010

I was looking for a sauce I could use that didn't have parsley in it (allergy). So glad I found this...its delicious. I no longer have to struggle finding a sauce when it is this easy to make my own. Sometimes I add 3 ounces of cream cheese to it, but other than that - I follow it exactly. I like to mix it with turkey and penne and bake it in the oven on 400 for 20 minutes. It gets a nice golden top and the leftovers is just as delicious the next day.

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Reviewed: Nov. 20, 2010

As the daughter of a 100% Italian father, I am ashamed to admit that I have never been able to make spaghetti sauce from scratch. Thanks to you, Angie, that has now changed! I doubled the recipe except for the meat and used ground turkey instead of beef. I didn't have stewed tomatoes on hand, so I used petite diced tomatoes instead. I also used fresh crimini mushrooms, which I sauteed until they were soft, instead of the canned tomatoes. I added about 1 Tbs of salt for flavor (remember, I doubled the recipe) and about 1 tsp of white sugar to cut the acidity of the tomatoes. The result was perfection! I'm only giving this four stars because it really did need the addition of the salt and sugar.

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