Reviewed: Nov. 2, 2009

I followed the recipe except used ground beef vs. beef sausage, since i'm not familiar w/ beef sausage. (Kielbasa? um. not... i'm thinking Italian sausage, but that isn't beef...) Anyways... the sauce came out so watery- and yes, I did cook it and cook it. Too much spices too, since I used dried spices, it was just overpowering 7 1/2 Tablespoons of dried spices total? The wine did lend itself to a good addition to the sauce, and I cooked and cooked it down in a slow cooker for 5 hours, finally took the lid off at 5 hour mark, turned it to high for an additional 2 and then finally thickened the sauce w/ flour and water. The taste is good, but not amazing. I also added in an extra can of tomato paste.

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kukadog

Cooking Level: Intermediate

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Reviewed: May 5, 2009

Delicious. Next time Ill do it with less sugar.

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BecauseofOz

Cooking Level: Beginning

Home Town: Queens, New York, USA

Living In: Brooklyn, New York, USA

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Reviewed: Feb. 11, 2009

Very Very good and tasty. I'm use to using the jar stuff, but this was easy to make and just as good. Thanks.

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kac2research

Cooking Level: Intermediate

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Reviewed: Feb. 4, 2009

This was very good. The whole family loved it, and we enjoyed the smell of it cooking all afternoon. I too made some changes. I used 2 lbs. meat, half ground beef and half Italian sausage (that added a lot of flavor). I also cut the sugar to 2T. Also, I cooked the mushrooms, onions and garlic with the meat at the beginning. It is great that it makes so much, I have plenty to freeze, or makes a great filling meal for a crowd. I will be making this very often!

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bzymom

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Reviewed: Oct. 25, 2008

My husband and I are not the biggest italian food fans but this is the best spaghetti we have ever had! I double the meat 1/2 ground beef or all sausage and cut the suger in half and it's perfect. We freeze half of it and save it for a night when we need something quick. It's even better left over!

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KayandBruce

Cooking Level: Intermediate

Home Town: Charleston, South Carolina, USA

Living In: Daphne, Alabama, USA

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Reviewed: Oct. 20, 2008

My husband who is half Italian thought the sauce was too "tomato" tasting.

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JSimmons

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Reviewed: Jul. 7, 2008

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.

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MGILLOCK

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Reviewed: Jun. 8, 2008

Very good sauce. I added minced ground beef to make it more of a meat sauce. I also transferred it to a slow cooker and let it simmer all day. Made enough to freeze and it was actually better a few weeks later.

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Skip

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Reviewed: Jan. 27, 2008

This is the best sauce I have ever had. I added 1/2 cup green pepper and used Grao Vasco Garrafeira (red wine).

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MATORGRAVY

Cooking Level: Expert

Home Town: Citra, Florida, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Jan. 8, 2008

I made this with ground pork, and added the seasonings until it was how I wanted it. I forgot the sugar, and it made no difference at all. The red wine added great flavor. Thanks!

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Caroline C

Cooking Level: Expert

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Reviewed: Sep. 12, 2007

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.

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CURTISLEE

Cooking Level: Intermediate

Home Town: Valley, Nebraska, USA

Living In: Omaha, Nebraska, USA

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Reviewed: Oct. 18, 2006

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.

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ladylaughsalot

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Reviewed: Oct. 17, 2006

This is not the worst spaghetti I have had but, it certainly is not the best. The sauce is mild and lacks in flavor.

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Bryce Gifford

Cooking Level: Expert

Home Town: Yakima, Washington, USA

Living In: Auburn, Washington, USA

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Reviewed: Oct. 17, 2006

A little too sweet for my tastes - next time I'll cut the sugar back to about 2 tablespoons. Otherwise a nice, flavorful sauce

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Lynn

Cooking Level: Intermediate

Home Town: Bryn Mawr, Pennsylvania, USA

Living In: Tacoma, Washington, USA

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Reviewed: Sep. 24, 2006

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.

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Stacy J

Cooking Level: Expert

Home Town: Orem, Utah, USA

Living In: Holladay, Utah, USA

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Reviewed: Sep. 19, 2006

My family LOVED this recipe. I used brown sugar instead of white and it was great. This one takes time but is worth the wait!

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Joni Camling

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Reviewed: Sep. 13, 2006

We LOVED this sauce! The wine is an awesome addition. I used 1 pound Italian Sausage and 1 pound Ground Beef. I also used 16 ounces of fresh mushrooms, quartered. Very hearty recipe.

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Barbara Vinson

Cooking Level: Expert

Living In: Lubbock, Texas, USA

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Reviewed: Aug. 18, 2006

This was awesome. I simmered for 4 HOURS-ALL I COULD STAND. I cut the sugar out completely- not needed. Great enough without!!!

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RUTH'S CRAVINGS

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Reviewed: Aug. 11, 2006

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.

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ChickadeeD

Cooking Level: Intermediate

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Reviewed: Jul. 19, 2006

This is a great red sauce recipe. I followed the directions exactly without changing a thing. Will make this one again when my family request Spaghetti.

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