Reviewed: May 25, 2012

I can't believe how easy this was to make, I thought I'd be slaving over the stove for hours. This was VERY good! Who would buy bottled sauce again! Defiantly not me! The only thing I did "wrong" was to use a sweet onion and with the added sugar it was slightly sweeter than I would of liked but it was still very good. Everyone really loved it topped with fresh Parmesan cheese and homemade garlic bread. Next I've got to try the lasagna that goes with this! THANKS John!!

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Reviewer:

GingerB

Cooking Level: Intermediate

Home Town: Worcester, Massachusetts, USA

Reviewed: May 23, 2012

This is my go to spaghetti sauce. I have always made the lasagna and always make extra sauce to freeze. My only change is to use fresh basil! I just can't say enough about this recipe, it really is one of the best!

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Reviewer:

Laura

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Living In: Denver, Colorado, USA

Reviewed: May 14, 2012

Followed the recipe to a T and it was amazing. My husband agreed that it was some of the best sauce he's ever eaten, definitely restaurant quality.

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Reviewer:

Michelle McCormick

Cooking Level: Intermediate

Home Town: Plano, Texas, USA

Living In: Newport Beach, California, USA

Reviewed: May 12, 2012

I used ground Italian sausage instead of sliced links and left out the fennel seed because I am not a fan. The sauce came out very thick and meaty. Great flavor but next time will cut down on the meat and will make in the crock pot like other reviewers mentioned. Thanks!

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Reviewer:

NJSS2000

Reviewed: May 10, 2012

So I read about 10 reviews down and decided to modify the recipe as such: added the lemon/pepper spice to the cooking chicken cubes as well as some Mrs. Dash. Used cream of mushroom soup and threw some frozen peas on the bottom of the casserole (didn't cook them first). I actually used shredded asiago cheese for a little extra sharpness. Instead of sour cream as some people recommended, I used the Phili cooking sauce (garlic and herb). Used fresh broccoli and steamed it to al dente stage. For the topping, I used the butter and italian herb bread crumbs and some of the left over asiago cheese. YUMMY! My husband wasn't as fussy on it as he is not a 'cream' guy - he would rather have spaghetti sauce 5 days/week! I LOVED it. Just enough zip to make it tasty and very simple.

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Reviewer:

ottawagal

Reviewed: May 7, 2012

Glad to see that you posted the sauce recipe. I have been making just the sauce from your lasagne recipe for several years. It is just the best sauce and I always make a double batch to freeze.

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Reviewer:

laura

Home Town: Anaheim Hills, California, USA

Living In: Castle Rock, Colorado, USA

Reviewed: May 1, 2012

I have made this so many times, I figure it is time i rate it! Never again will I buy jarred sauce again! I replace the water with red wine and don't use a tablespoon of salt. Sometimes I leave out the sausage ...depends if I have it on hand or not. It is great with or without! I really don't think it's all the much work. It freezes great!

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Reviewer:

Belle

Cooking Level: Intermediate

Home Town: New Lenox, Illinois, USA

Reviewed: Apr. 29, 2012

I was yummuy I add some chicken buillon and 4tbsp vegetable oil instead of using water used white wine.

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Reviewer:

gbv239

Reviewed: Apr. 25, 2012

Delicious! The only thing i changed is fresh basil instead of dried.

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Reviewer:

RAM

Reviewed: Apr. 22, 2012

This was my first time making sauce from scratch (usually, I use a jar). I followed the recipe to a T and it turned out beautifully. I was surprised how easy it was to make and will certainly make this sauce again. It definitely makes a large batch so next time I will half the recipe. Looking forward to leftovers!!

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