I've made this twice now, and I agree with the reviewers that it needs to simmer a bit longer (I let it go about 3 hours) . The second time around, I added additional sausage, extra garlic, and used Pinot Grigio because I had no red wine. I also chose to balance the acidity with a bit of sugar. This freezes really well. With my modifications, I give this 5 stars! 2011 UPDATE: I've discovered that we prefer this sauce if I use 1 #10 can (you know, the really big one) of diced tomatoes in puree to replace all the little ones. Do that, and you have no fooling around with the whole tomatoes at the end (hubby, who doesn't like big hunks of cooked tomato, prefers the diced as well -- no surprises if you miss any!) This is our go-to sauce now!
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I've made this twice now, and I agree with the reviewers that it needs to simmer a bit longer...