Reviewed: May 8, 2012

I followed it to the letter we simply could not eat it Kerry 39322

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Kerry39322

Reviewed: May 5, 2012

Simply amazing!

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Reviewer:

dsb9938

Cooking Level: Expert

Living In: Edison, New Jersey, USA

Reviewed: Apr. 30, 2012

Oh my Goodness...the sauce was incredibly salty! I even tried adding some sugar to balance out the salt and it didn't work.

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Kellie

Cooking Level: Expert

Home Town: New Castle, Indiana, USA

Living In: Markleville, Indiana, USA

Reviewed: Apr. 28, 2012

Excellent sauce. I followed it to the letter, and had it with garlic bread and a glass of muscat canelli. The only change I would make in the future is less pepper, but I love the spices and the smell of it simmering was delicious!!!

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kcgreg

Cooking Level: Beginning

Home Town: Madera, California, USA

Living In: South Padre Island, Texas, USA

Reviewed: Feb. 8, 2012

awesome recipie. I substituted all the spices, except for salt and pepper, with 1-1/2 tablespoons of itialian seasoning. And I cover and cook in a dutch oven for atleast 2 hours.

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Sanford_ader

Reviewed: Dec. 2, 2010

Very good! I didn't realy measure out the spices as written--I just put in amounts that made sense to me. I also left out the tomato paste, although I love a thicker sauce so I'm sure I would've liked it that way. I cooked off the liquid from the tomatoes before adding the sauce to the meat mixture. Very delicious, and quite quick and easy. I served over spaghetti and with garlic toast. A nice weeknight dinner; thanks for the recipe!

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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

Reviewed: Oct. 17, 2010

I didn't have marjarom, but so far it tastes pretty good. It's still on the stove simmering right now.

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Designer Coleman

Cooking Level: Intermediate

Home Town: Midwest City, Oklahoma, USA

Reviewed: Mar. 21, 2010

This is a great recipe! I am vegetarian so just skipped the meat-cooking portion of the recipe. Instead, I cooked the onions & garlic in olive oil until the onions began to get soft, added the tomato paste & stirred for a few minutes. Then added about 1/3 cup of white wine to clean the bottom of the pan. After that, went back to recipe directions, added the rest of the ingredients PLUS I added mushrooms & black olives. Simmered for at least an hour, which made the house smell great! MMM!

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HARLEYHON444

Cooking Level: Intermediate

Reviewed: Feb. 5, 2010

this is a great recipe...but be careful. the canned tomatos and sauce are the LARGE cans....not the regular sizes. It's an easy detail to miss and i think it's what ruined the first reviewers effort. Follow the recipe and you won't be disappointed.

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Reviewed: Feb. 5, 2010

This sauce is perfect! I usually put all the spices in a bowl together and add a portion at a time, I put about half in and tasted, it was good but I figured I should add the rest and it really made the sauce perfect. I don't know why people have a problem with the amount of spice, tastes good to me. If you like things simple add less of the spices I think it just depends on your tastes.

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