Reviewed: Jan. 25, 2009

Our family doesn't like spicy food but we found this recipe tasty. Followed everything except added some sugar (or honey/brown sugar) and added extra tomator sauce because I don't like spaghetti sauce too think.

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tastytaters

Cooking Level: Expert

Living In: London, Ontario, Canada

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Reviewed: Jan. 25, 2009

I loved the consistency of this sauce, however I felt there was just too much rosemary and thyme for my taste. I will make this again but I will decrease those two spices and maybe increase the basil.

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LKL

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Reviewed: Jan. 25, 2009

The individuals that said this recipe was inedible etc. are definitely not Italian, nor do they know Italian food. My mother-in-law (from Italy) passed a recipe similar to this on to me thirty years ago - and believe me it's as authentic as can be. If you don't want something to be very spicy, cut back on the spices - It's called adapting the recipe to your own taste.

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Cecily

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Reviewed: Jan. 25, 2009

This sounds like my own recipe but the Italian Mother of my daughter's godfather helped me fine-tune it by adding just a shake of powdered cloves and about 2 shakes of cinnamon. My ex always said it was the best he'd ever tasted - even asked me to teach the recipe to his latest wife! No way, Jose!

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marlene36

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Reviewed: Jan. 25, 2009

I will make this adding sm cubes of yellow and zucchinis squash extra onion to taste & fresh mushrooms and 1/2 -1 C red wine. Simmer 2 hours. I feel confidant this is a good recipe. I frequently make vegetarian sauce using purchased sauce and adding the above. Loved by everyone. PJ

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pattyjune

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Reviewed: Jan. 25, 2009

The recipe would make a good start for Ragu alla bolognese a specialty of Bologna. All you would need to add would be 1 stick of celery chopped;1 carrot chopped;1/2 cup red wine and 1/2 cup milk. 2 tbsp pancetta would enhance it if you have it. I would also substitute red pepper flakes to taste instead of the black pepper.

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Handy Andy

Home Town: Reno, Nevada, USA

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Reviewed: Jan. 25, 2009

Actually, this recipe should be given a BIG thumbs down.Even 1 star is too generous. The previous reviewers discussions about the herbs and spices are spot on. Lesson to be learned: Read the entire recipe before attempting.

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j-la

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Cedar Lake, Indiana, USA

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Reviewed: Jan. 25, 2009

Excellente recipe... but I would add to it some black pepper and mushrooms

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paz

Cooking Level: Expert

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Jan. 25, 2009

in reading the other reviews there seems an issue with the amount of pepper used. well... if you use that stuff from your supermarket that is already pre-ground you can put that much in and more because that stuff even fresh out of a new container is stale -lifeless with no real bite you MUST use fresh ground from you own ppr grinder you see pepper once ground loses it life shortly after being ground IF you use fresh grnd ppr then and only then can one speak to the issue of too much or too little ppr

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joejoe

Cooking Level: Expert

Home Town: Lowell, Massachusetts, USA

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Reviewed: Jan. 25, 2009

This is a good sauce. I have a similar recipe that my dad got from an old Italain lady way back in the 50's. Note: Several reviewers ought to get their terminology corrected. There is ONLY one SPICE in this recipe - pepper. The others are HERBS.

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nyc.chef

Cooking Level: Expert

Home Town: Tacoma, Washington, USA

Living In: New York, New York, USA

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Reviewed: Jan. 25, 2009

This recipe is okay, but can be improved upon. You can also saute along with onions, celery, garlic, and parsley. Spice up your beef as you brown, add seasonings that you like,(seasonall,garlic powder, pepper, basil etc.) Also add wine to the sauce for a mellowed out flavor. You can also add mild baked italian sausage to simmer in the sauce for a great flavor for 2 to 3 hours. Then enjoy!

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Pjay

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Reviewed: Jan. 25, 2009

Yes it is good, but the name should be changed to Tasty Spicy Spaghetti Sauce...

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Ali

Cooking Level: Beginning

Home Town: Rawalpindi, Punjab, Pakistan

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Reviewed: Dec. 10, 2008

This was definitely spicy --but not hot...so it'll satisfy anyone who likes a lot of zip without a lot of heat. I thought it was great.

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Jason

Cooking Level: Intermediate

Home Town: Kalamazoo, Michigan, USA

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Reviewed: Dec. 6, 2008

This recipe was absolutely delicious. I used only 2 tsp of pepper instead of the 3.

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Marjie

Cooking Level: Expert

Home Town: Thornville, Ohio, USA

Living In: Suttons Bay, Michigan, USA

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Reviewed: Nov. 17, 2008

Yummmmmmmyyy. Pasta and sauce are so satisfying. This is an excellente recipe.

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Patricia

Home Town: Memphis, Tennessee, USA

Living In: Grand Rapids, Michigan, USA

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Reviewed: Oct. 29, 2008

This recipe was de-lic-ious! My boyfriend couldn't stop raving about it :) I did cut the seasonings in half though and it was still amazing. Do try it--you won't regret it. Oh, and my house smelled amazing while it simmered.

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CurlySue

Cooking Level: Intermediate

Living In: Colorado Springs, Colorado, USA

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Reviewed: Oct. 17, 2008

After reading all the reviews I prepared the recipe...adding an extra 28 oz can of tomatoes and cutting the spices in half. Upon completion, I threw the entire pot of sauce out! While eating a bowl of linguine using the prepared sauce, the odor and taste of the spices was so overpowering, the dish was really inedible!

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Ricco

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Reviewed: Sep. 2, 2008

I followed some of the suggestions in the reviews and cut the spices in 1/2 and it was still way too spicy.

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HDUNAWAY

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Reviewed: Aug. 10, 2008

Very Very delicious! It's slightly spicy but nothing my 3 and 6 year old can't handle and they don't like spicy dishes at all.

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Mrs. Richey

Cooking Level: Expert

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Reviewed: Apr. 22, 2008

Very Good. I halved all the herbs. Found some of them a bit much and you could still taste all of the herbs perfectly fine even though they were halved.

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