Reviewed: Apr. 11, 2006

Very good. I grate 1 zucchini and toss in some spinach and maybe even diced carrot as well - basically any veggie in the fridge. I do not however add 2 cans tomato paste. Yuck! 1/2 of a small one was plenty. 1/2 cup red wine is a must! And if you dont want to crush tomatoes - just buy a jar of quality herbed sauce.

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Reviewer:

Suzy

Cooking Level: Expert

Home Town: Northridge, California, USA

Reviewed: Mar. 21, 2006

Excellent!

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Reviewer:

Bill B.

Cooking Level: Intermediate

Home Town: Norfolk, Virginia, USA

Reviewed: Mar. 15, 2006

Very rich in flavour!

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Reviewer:

les

Reviewed: Jan. 1, 2006

fantastic sause, that is well worth the wait.

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Reviewer:

newchef

Reviewed: Oct. 14, 2005

Wonderful, hearty, and chunky spaghetti sauce.

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Reviewer:

Matt R.

Reviewed: Oct. 11, 2005

This sauce isn't too bad. I'm not a big fan of celery in my spaghetti sauces, so I left that part out. Others have mentioned adding some salt, just add to your taste. I added a little. As for the itilian seasoning, that is fine, just don't add the basil at the end. I like basil, so I didn't mind it. Others said it had a strong basil taste.

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Reviewer:

Jesse

Reviewed: Oct. 9, 2005

Very good. I followed advise from others and only used one green pepper instead of 2. I used half ground beef, half italian sausage. Threw about three tablespoons sundried tomatoes too and a clove or two more garlic and 2 tablespoons sugar. Put in slow cooker 6 hours on high. Very good, this one is a keeper! Thank you!

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Reviewer:

JMURTHA

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

Living In: Walnut Creek, California, USA

Reviewed: Sep. 30, 2005

WOW! This is one supergood recipe. I never used to like homemade spaghetti sauce because they were always lacking in flavor..but not this one..it's yummy! This time I used fresh tomatoes out of my garden because it's that time of year (guess I used about 10 med. size) plus I cut back on the Italian seasoning & only used about 1 1/2 Tbsp. & it was just right, not overpowering. Also, used only 2 bay leaves. With any spaghetti sauce, (even the jar stuff) I always add about 2 Tbsp. of brown sugar as it takes the "bite" out of the tomatoes from the acid in them. My sister-in-law told me about this years ago & I've been doing it ever since. Thanks for a great recipe Lana!

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Reviewer:

KATRINA55

Cooking Level: Intermediate

Living In: Alpena, Michigan, USA

Reviewed: Sep. 9, 2005

I liked this recipe, but in the end I had to add 1 1/2 tbs of sugar to sweetin it a little and it definitely needs salt. Also it was a little to spicy for my kids to eat. Next time if I made it again I would half the red pepper flakes. I think it was better on noodles or dipping with breadsticks, than by itself. I might look for another recipe to try. I don't know if I would make this again.

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Reviewer:

LORIM

Reviewed: Aug. 8, 2005

Not a bad sauce at all, but I am more under the inclination to call this chili than spaghetti sauce. Add some jalapenos, chili powder and cumin and it's a hearty chili. It just wasn't tomato-ey enough for me.

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