Not so great. Waaay too much wine taste.

Choose a wine you like, since it cooks down for hours. This is what I did: I cooked my meat, onions and bell pepper together let it drain in a strainer. Then, I put a lil' oil in the pan and browned my garlic while the meat was still in the strainer. Then I added my wine to the garlic and let the alcohol cook off; then added the meat to the wine followed by the rest of the ingredients. I don't think you really need the flour. I also used one large can of stewed tomatoes instead. When I use the jar sauce I ALWAYS add onion, garlic and bell pepper so this tasted similar to the jar. I don't know if I will go through this much trouble again--although it was an easy recipe, the jar's just easier.

Very good recipe, a nice change from my usual spaghetti sauce. I only used about 3 tbsp of olive oil to cook the veggies - 3/4 of a cup would be way too fattening! Like all spaghetti sauces I make, instead of simmering on the stove top, I let it simmer in the oven, partially covered at 325F. Less messy and I don't have to check it every 5 minutes!

This sauce was too spicey and greasy. My kids wouldn't eat it. It does have potential...maybe decrease the oil...omit the cayanne....????

Love this one!

Instead of browning the meat, I made everything and added meatballs and simmered those with the sauce for 2 hours. Fabulous! Sauce added flavor to the meatballs and meatballs still flavored the sauce. I also left out mushrooms because I had none on hand, but it was great and I have no doubts about how great this recipe would be in the as-printed proportions. I was surprised at how much kick the cayenne gave, but I love spicy food. Granted, it wasn't super-hot, but definitely noticeable!

we love this recipe and i usually cook with the wine, it does add a special flavor. for those who dont like the wine, you can substitute 2 TBS of balsamic vinegar for each half cup of wine.

Not very good. It's way too sweet and the taste of wine is overwhelming. I use wine a lot in my recipes but not that MUCH!!

This is absolutely the best spaghetti sauce ever....even my picky hubby loves it!! Oh, and I didn't change a thing either!! Thanks for a great recipe!

The best recipe I've found so far! I added 4 finely shredded carrots and changed the meat to half pork and half beef (What I had on hand). Like another reviewer, I also don't like tomato chunks in my sauce. I chose to use 29 ounces of crushed tomatoes instead of just adding more tomato sauce. It has more body. I used brown sugar as recommended by a different reviewer. I would reduce the amount of sugar by half next time because the carrots really added a lot of sweetness. I had no problems with an overly wine-y flavor. Maybe the secret is to add the wine first and separately, to give the alcohol a chance to evaporate before adding the other liquids. I simmered for the minimum amount of time and the flavors were well blended and delicious.

I gave it a 5, even though it was too spicy for us. Next time I will leave out the cayanne pepper all together(only used a little) and it will be perfect. I used ground beef, and cooked w/the garlic, onions and olive oil, drained the fat, added the flour, and put everything in a crock pot. Very easy and smelled soooo wonderful.

OMG! This is so wonderful. My mom made it for me when she came to see me while I was pregnant and I couldn't get enough! Don't be tempted to leave the red wine out, it makes it! Also- Mom used her homegrown tomatoes which gave it an awesome flavor, but I have made it without and it is still good. This is perfect because it makes a large amount and leftovers are really good on this one!

Maybe I shouldn't rate this because I didn't use all the ingredients. I used what I had on hand for half a batch. Basically, I used 1/2 pound turkey, left out the oil and flour, added 1/4 teaspoon baking soda and subbed Italian seasoning for the spices. I wanted to review it anyway because I doubt my substitutions made a huge difference (except maybe the flour and oil part) and this was THE BEST spaghetti sauce I've ever made! The wine and lots of garlic give it an exceptional flavor and the sauce was thick and wonderful after simmering for 3 hours. I didn't have mushrooms but love them, so next time they will be included. Can't wait to try this recipe in lasagna!

Great basic, needed more garlic for my personal taste, so I added quite a bit of garlic powder. Leftovers were fantastic!! Will definitely make this again

When the sauce was newly made I didn't like the strong wine flavor. However, after 3 months in the freezer the flavors melded together just beautifully. This is a wonderful spaghetti sauce. I'll just plan to make it well in advance of using it. The flour turns the sauce into a beautful rich looking suace intead of a a brothy looking sauce. This is truly a very special spaghetti sauce.

This recipe is simply fabulous. My guy and kid raved about it and now I can't serve anything but this! I occasionally omit some of the spices when I don't have them on hand, or substitute white wine for red. It always comes out amazing. Thanks so much for sharing this recipe.

I would give this recipe a -10 if I could. I followed the recipe except I drained the fat before I added the flour. I bought my favorite bottle of dry red wine. I could not even doctor it up so that I could keep it. I have made lots of homade spagetti sauces and this was by far the worst. Maybe leaving out the wine would have helped - not sure..