Reviewed: Nov. 12, 2012

This is a weekend fav for my family. I know you're not supposed to but I cut out the sugar so it has more of a smokey flavor. I also use olives instead of mushrooms to make my son happy.

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Reviewer:

dawn0408

Reviewed: Oct. 23, 2012

I threw in a good amount of fresh minced garlic when I sauteed the onion and mushrooms. I also cut the sugar back to a quarter cup. I have to say, I was skeptical that it would turn out because of the amount of liquid that the sauce calls for. I shouldn't have worried. This turned out fabulous. It was a little sweet even with cutting the sugar back by half but I can tweak that next time I make this. This may just be my new spaghetti sauce. This would be a great marinara to make ahead and freeze, without the added meat.

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Aug. 7, 2011

This is sooooo good! I used turkey sausage in mine and didn't use any wine. I would highly reccomend this sauce with any pasta!

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Reviewer:

smith1048

Reviewed: Apr. 21, 2011

Great Sauce

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Reviewer:

apz2002

Reviewed: Apr. 8, 2011

YUM! I substitute with turkey sausage and it is SO good! I also use red wine instead of the burgundy, mostly because I didn't have any in the house.

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Reviewer:

Eve Gauthier

Reviewed: Mar. 5, 2011

The only thing I did differently was saute the onions and mushrooms in a frying pan, and a crockpot in place of the dutch oven. The flavor was to die for!

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Reviewer:

Dixorobe

Reviewed: Feb. 20, 2011

I ate so much of this my stomach hurt. I added the Nirvana Meatballs, which is on this website and also added a few links of italian sausage cut into small bites. I also only used 1/2 cup suger. Phenomenal flavors in this mixture.

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