I have to admit this is a very, very good meat sauce. With the exception of adding fennel (store was out or didn't carry it) I followed the recipe until the end of the cooking time. BTW I worked and was taught at a very large Italian restaurant in Massachusetts so I think I have a decent tongue. When all was done I tasted it. Good...very good, yet with no uniqueness or direction. I added a bit of salt and that helped, but it took a half cup of cabernet to really make the other flavors pop out. Five minutes extra uncovered with some stirring to mix it in. Served over spaghetti with a Zinfandel on the side made a great meal.
We all have different tastes and this sauce could have turned in a different direction by using a 1/4 cup of bourbon instead of the wine.
I like the addition of the mild or sweet sausage and I suppose one could spend a lifetime trying all the varieties of those in your sauce. Ah...What a pleasure it will be.
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I have to admit this is a very, very good meat sauce. With the exception of adding fennel...