Reviewed: Oct. 29, 2009

I gave this a five it was fantastic! My family has told me that if they see a can of an spaghetti sauce in the house they will throw it away. Recipe is deffinitly a keeper. I did not have tomato paste so I substituted with tomato juice and some ketchup. The secret to this recipe is to cook it on low for a good 1 1/2 hours to 2 hours. We loved it!

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Kim

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Reviewed: Feb. 21, 2009

I have been using this recipe as my staple spaghetti recipe for a year now. I am suprised that there are not more reviews for this. I also noticed that it is hard to find in the search unless you scroll through the 100s of spaghetti recipes. The only thing i change is to use fresh basil, rosemary, parsley, fennel, and garlic and to simmer for one hour. If you make this a day ahead, it makes for a better sauce! Thanks so much for my favorite spaghetti sauce.

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CrdsGrl

Cooking Level: Expert

Home Town: Hobbs, New Mexico, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Jan. 4, 2009

Very good. Eliminated the milk, increased the wine to 1 cup. Added 1 tsp. oregano, 2 tsp. basil. Even better the second day!

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LAURAJFROST

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Reviewed: Nov. 17, 2008

This was delicious! I am not usually a fan of spaghetti but the sauce was so thick and flavorful I couldn't stop eating it. I left out the stewed tomatoes because I don't care for them and I added about a half cup of water and doubled the tomato paste. Turned out beautifully. This will definitely be a repeat recipe.

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rainbowchip

Cooking Level: Intermediate

Home Town: Newberg, Oregon, USA

Living In: Kailua, Hawaii, USA

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Reviewed: Nov. 3, 2008

Yum =) I use hot Italian sausage, diced tomatoes with garlic, oregano and basil, cream instead of milk, and I add about 2-3 crushed cloves of garlic while it simmers as well as approx 1 1/2 tsp of dried basil, few good cracks of fresh ground pepper and a roasted red pepper for a sweet little zing! To cut down on the "soupiness" that others had complained about I drain my meat really well after it has all been browned and I make sure that the cream really reduces before adding the wine and that the wine (only use 1/2 cup) really reduces before adding the tomatoes. I think this really helps as my sauce always turns out thick and hearty! I have been searching now for a good 2 or 3 years and have finally found my go-to spaghetti sauce recipe!!

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ambikins

Cooking Level: Intermediate

Living In: Fort Mcmurray, Alberta, Canada

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Reviewed: Sep. 25, 2008

I thought this was really good - when I ate the leftovers. Fresh off the stove it seemed really salty, but this meal freezes really well so it's great for work lunches. Really yummy! I love the combination of sausage and beef.

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KRISTY29

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Reviewed: Sep. 22, 2008

hubby thought it needed a spice--daughter LOVED it (after picking out the tomato chunks)...and the mom? i simmered this for hours to soften up the tomato...maybe i just don't LIKE bolognese. this was a first time effort for me.

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deb

Cooking Level: Expert

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Reviewed: Sep. 11, 2008

The Sauce was a hit with everyone but I found it to be too mild and a tad bit too soupy. In my Opinion, the 28 oz can of Tomatoes was a little too much. I think next time I will throw in some more sausage and more Seasonings.

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Roxie

Cooking Level: Intermediate

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Reviewed: Aug. 31, 2008

Excellent!

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emily

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Reviewed: Jul. 29, 2008

Delicious, used Spanish Choritzo sausage, Italian flavoured canned tomatoes and pizza sauce instead off tomatoe paste and Italian table wine.

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Neil

Cooking Level: Expert

Living In: Wellington , Wellington, New Zealand

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Reviewed: Jun. 25, 2008

This dish came out wonderful! I did omit the sausasge (not a fan) and I did not use the chicken cubes as I ran out, but it still came out delicious! My kids and husband asked for THIRDS! Now that never happens!

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MomTo3Gals

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Reviewed: Jun. 8, 2008

This was recipe was wonderful! I thoroughly enjoyed making this. It was easy and turned out great. I will definitely make this again. Thanks for sharing a good recipe!

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chefbrs

Cooking Level: Beginning

Home Town: Richmond, Virginia, USA

Living In: Glen Allen, Virginia, USA

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Reviewed: May 8, 2008

Very easy to make, and it was a hit with my family. I did add some fresh basil while simmering, and lots of fresh chopped garlic.....Very nice, and sticks to the pasta!

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ELVIS_PRESLEY_99

Cooking Level: Expert

Home Town: Arlington, Texas, USA

Living In: Vienna, Virginia, USA

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Reviewed: Jan. 1, 2008

This sauce was a little mild, thus I added some spices to make it better.

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Connie

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Reviewed: Dec. 5, 2007

I changed a few items in this recipe - I used turkey sausage and a red drinking wine instead of the cooking wine. While everything was simmering, I decided to add italian seasoning, garlic powder, and a small can of tomato sauce. After the extra additions, this recipe was even better.

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AMIENICOLE

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Plano, Texas, USA

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Reviewed: Dec. 3, 2007

Very good and easy to make! I made the recipe as is (without the sausage) but I might try some suggestions from the other reviewers. It doesn't have an overly "Italian" taste but it's very savory and sure to please most palates.

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leslie

Cooking Level: Intermediate

Home Town: Bridgeton, New Jersey, USA

Living In: Manchester, Cheshire, England, U.K.

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Reviewed: Nov. 20, 2007

This recipe was GREAT!!! My husband and I both loved the wonderful taste, my husband is very picky and usually I hear "it's ok" but this time he told me he loved it. I didnt change the recipe too much all I added was portebello mushrooms.

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sheila

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Reviewed: Nov. 19, 2007

This is a really good spaghetti sauce recipe. I included sautéed mushrooms and used precooked Turkey meatballs rather than the meat that was recommended. Not much more difficult than how I used to make spaghetti from a jar sauce, but 10 times better!

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BILLBLACKETT

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Reviewed: Nov. 7, 2007

This recipe was pretty good. If cooking for two, I recommend cutting it in half. It made more than we could eat. I added a few extra items..salt, pepper, garlic, mushrooms, and basil. The sauce had a nice wine taste, not overpowering as I was afraid it might be. Overall, a different twist to spaghetti and was a nice change.

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Tara

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Reviewed: Sep. 30, 2007

I had a spaghetti craving and came across this recipe. I liked the idea of sausage so I gave it a try. I used spicy sausage and ground turkey (to make it a bit healthier). I couldn't help but throw in a few other things ( basil, garlic, salt/pepper) during cooking. Since I only had non fat milk I threw in some whole milk ricotta cheese. I'm not sure if that did anything but over all this recipe turned out amazing. It was meaty and flavorful. The bf and I were eating it plain after the noodles ran out it was so good!

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Pumpkinseed

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