"The longer you cook the sauce, the better it tastes!" — Melinda
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fresh sliced mushrooms
2 (6 ounce) cans
1 (46 fluid ounce) can
1 (16 ounce) can
1 1/2 tablespoons
I have found some truly excellent spaghetti sauce recipes at allrecipes, but this one is the best. My son and wife both gave it two thumbs up. I did reduce the sugar by half and it was exactly the right amount, lending a taste of sweetness but not so sweet that it tasted like desert. The burgundy provided a twist which is hard to describe, but welcome nonetheless. It did not leave any sort of liquory flavor and did not overwhelm. Highly recommended. Authentically Italian.
I can only give this two stars because I made too many changes to the recipe, but the basic concept is great. First I down sized it to 4 servings, used ground Italian mild Sausage, left out the mushrooms because the wife can't tolerate them. Usaed a full 6-oz. can of tomato paste, Could not find a 12-oz. can of tomato juice, so used tomato sauce instead, and used a 15-oz. can of Petit Dice Tomatoes. Didn't have any Burgundy wine so used what I had on hand, 1/4 cup of GOOD Sherry. Cut the sugar to 1 Tbs. and used the listed amount of the dried spices. Turned out absolutely fantastic. Best spaghetti sauce we have ever had. Wife says it's a definite keeper.
Very nice flavor, we loved it. I used ground beef in mine. I will make this sauce again but I will add more mushrooms and big chunks of peppers and celery because I like veggies in my sauce. Thanks Melinda I used the leftover sauce to make Pizza burgers and let me tell you the sauce is even better the next day. I had leftover burger patties I put them in a bun with cheese and then the sauce in between and on top of the bun with a little bit of grated cheese. They were good.
This is really good, worth getting all the ingredients together.
I used austrailian shiraz for the wine. Will definately make this again.
This sauce is soooo yummy!!! I was looking for recipes to use up some of our canned tomato juice and tomatoes from last year and this one was perfect! I wasn't sure what "beef sausage" was, being an experienced cook. However, I used 1/2 lb of sausage and 1/2 lb of beef and it still tastes very good. I skipped the step of cooking the onion and mushrooms in olive oil and just cooked them with the beef/sausage. I used shiraz wine as many others suggested. I can definitely taste the uniqueness of the wine in the sauce. Thanks for this great recipe - its one I'm sure I will use again! Oh, one other thing - it is a sweet sauce. I like the sweet, but if you don't like sweet spaghetti sauce, you might want to cut down on the sugar a bit.
this is the first time I have made spaghetti sauce from scratch and it was sooo good I will not be going back to storebaught sauces after this, it was though a little sweet, next time I'll be sure to cut the sugar in half.
This was awesome. I simmered for 4 HOURS-ALL I COULD STAND. I cut the sugar out completely- not needed. Great enough without!!!
Excellent! We love this recipe, kids included. I used Italian Sausage in it, and found I needed about 2 lbs of it to equal out the amount of sauce. This is the best spaghetti we have ever tasted though. Really great flavor! Had plenty left over to freeze and save for another day.
* Percent Daily Values are based on a 2,000 calorie diet.
Spaghetti with Tomato and Sausage Sauce
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 110
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