You might be inclined to pass on this recipe after seeing thyme, rosemary, and marjoram in the ingrediants. After all, these are earthy, pungent ingrediants that have big flavors and may not sound appealing in a spaghetti sauce, especially if you're used to the typical garlic/basil/tomato fare. I confess that I probably would've passed this one by. Fortunately, my husband didn't. He found it and made the recipe exactly as written. And I'm so glad he did! It makes a bold and fragrant pasta sauce...that's very, very tasty indeed. Did I mention fragrant? I was surprised at the balance of flavors and how well they work together to make a big, hearty sauce. So make this one with an open mind. If you do and the flavor is not for you, then it's not for you. You didn't do anything wrong and neither did the person who wrote the recipe. I believe this one is written exactly as it should be. And don't tweak it to make it something it's not. This is not meant to be a typical middle of the road, Americanized sauce. If it's too strong for you, try to *proportionately* reduce the rosemary, thyme, marjoram and pepper and see if that helps. That said, this is one recipe where I think tweaking it misses the whole point. While this won't be our "go to" sauce for every day, it's definitely a keeper and one we'll use when we want something different and exciting!
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