Italian Pasta Sauce Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Nov. 3, 2014
I have made it a couple times now. The bouillon cubes do make it a little salty. I'm also after browning the meat going to get rid of the excess oil, then add the wine to let that cool down. That's why the sugar was needed.
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Reviewed: Apr. 9, 2014
I made this for the first time tonight and the flavor was excellent! It was a little salty from the bouillon, but otherwise wonderful.
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Reviewed: Mar. 16, 2013
I doubled this recipe - it is really good and even better the next day. The chicken granules made this a bit too salty, next time I would cut that back, maybe in half. I would also suggest adding a bit of sugar or a grated carrot to the onion garlic mixture. Overall, this is a good recipe. Thanks Celeste.
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Cooking Level: Expert

Living In: Corona, California, USA


 
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