This was great, although I tweaked it a bit. I sauteed an onion and a package of sliced mushrooms and then tossed in the garlic. Then I added a cup of red wine and cooked that down, then followed the recipe as is. It was a little watery after an hour, so I probably simmered it an additional 30-40 min.

This is WONDERFUL!! Will make this again and again. Wouldn't change a thing.

I was so worried about this sauce because it started out watery, however I let it simmer for 45 min with regular stirrings and it was rockstar by the end! Was also a little worried about the capers but again was so glad I went with my instincts. My boyfriend and I agree it's 10X better then any jarred sauce. I did add onion and extra garlic and just eyeballed the seasonings as I added them, I also realized I didn't have any diced tomatoes so I just went on without them but it was great!! I am so glad I found this recipe because I always feel like when I get done with my spaghetti there is water instead of sauce left on my plate and this sauce definitely solved this problem. I will say you have to let it simmer for at least 45 min but it is great! Will use it again for sure!

This was very good. I simmered mine in the crock pot for 4 hours on low. The only thing I didn't add was the capers. My family really enjoyed this.

Quick and easy! Yummy! This is staying is my recipe box! Thanks!

This was a hit with the family. Did make a few changes: chopped onions sauteed til clear, fresh garlic, no capers and added raw extra lean ground beef to the simmering sauce to make it thicker and meaty;be sure to simmer sauce so the meat will cook through.

Excellent sauce! The best I've ever made! I did add the frozen meatballs to the sauce. Very easy and had a great consistency. My whole family loved it!

I thought this was good but would not use it in my regular rotation. I did like that it had a bit of kick to it from the red pepper flakes. I used 2 cans of crushed tomatoes instead of the diced as we don't like chunks of tomato. I whizzed it up in the food processor after it had simmered too to make it less chunky. Didn't use the capers as I didn't have any.

I've tried many marinara sauces. This is definately the best! Especially good with lasange.

Excellent! My kids 3 and 5 loved it with the capers but I only add the red peppers to my personal serving. I love the chunks but I make a double batch and puree some for pizza sauce, yum!! I haven't made a sauce so quick where you don't have to first sautee onions and garlic, I love how you just open cans and crush some garlic. I use any combination of tomatoes I have, whole roma, crushed, etc then chop up a bit if using the whole tomato later. Very good in a bowl eaten with a hearty crusty bread and parm cheese sprinkled on it- you don't even need the noodles to enjoy it! Thanks for the excellent recipe!

Very good sauce, and easy to make. It's just a little bit spicy and the capers make it feel like you're at a fancy restaurant. Great recipe!

I added two cans of tomato sauce and didn't use any crushed/diced tomatoes, since I have picky eaters who don't like chunks. I also added an extra teaspoon of sugar to the mix, to take away the extra "tang." Not bad, for a first try.

This was pretty good. I'm still on my search for amazing sauce though. Here's what I did differently: I put the diced tomatoes in a blender because I didn't want a chunky sauce. I used a good amount of fresh basil instead of the dried. Also, I added about 1/4 tsp. onion powder along with the other spices. I omitted the capers and crushed red pepper for the kids sake but added extra ground black pepper. I also cooked up about 1/2 lb. mild italian sausage and added that to the sauce. I tasted it and it seemed a bit acidic so I added about 1 Tbsp. of olive oil. I will probably make again and keep trying to tweak with different tomato products, etc. to see if I can get what I'm looking for.

Instead of using crushed tomatoes, I always subtitute an extra can of diced and a can of stewed. Omit the capers and add a chopped onion. I also use 1 tablespoon of fresh basil instead of dried, when possible. Dump the ingredients in the slow cooker in the morning, and by the afternoon/evening, my kitchen smells so good. Before serving, I put the tomato chunks in a food processor or blender to smooth it out and even out the taste and acidity. The leftover sauce freezes/reheats quite well. My 1 year old gobbles this stuff up!

I'm searching for a sauce similiar in taste/textue to Prego Mushroom with Extra Spice. This was almost as good! The capers were an interesting addition. I made a double batch and got 4 meals for my small family!

I will never buy jarred sauce again! This marinara was so easy to make and tasted so fresh. I made some substitutions to the original recipe to make the flavors pop even more: 4 fresh chopped garlic cloves, 2 T. chopped fresh basil and roma tomatoes in place of the diced canned tomatoes. My husband said it was every bit as good as good Italian restaurant sauce. Thanks for the great recipe!