Reviewed: Feb. 24, 2011

Excellent dish, my kids loved it. One minor modification I made was to cooked the sausage whole in its casing using a halogen oven then cutting it into 1/2 inch slice.

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Reviewer:

jsun12

Reviewed: Feb. 22, 2011

this is one of the best sauces i have made in all my years a thumbs up for this one evryone loved it

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Reviewer:

sherrilcox

Cooking Level: Expert

Living In: Lester, West Virginia, USA

Reviewed: Feb. 22, 2011

We loved this sauce, the only thing I added was tomato paste to thicken it up a little. I'm thinking about using it as a pizza sauce too.

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Reviewer:

johnnycrocker

Cooking Level: Beginning

Living In: Westmont, Illinois, USA

Reviewed: Feb. 21, 2011

I thought this sauce had good flavor, but I have to agree with the reviewer who said it had more of a chili consistency. There was so much meat that there wasn't enough "sauce" to coat the pasta. I will make it again, but will double the tomatoes, tomato sauce and spices. I may also cut down on the meat portions.

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Reviewer:

Reviewed: Feb. 20, 2011

Yum, we loved it. I used a few cloves of garlic and the canned tomatoes that i had in were roasted garlic flavor. Will definitely be making this again & again.

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Reviewer:

KARMOR444

Reviewed: Feb. 18, 2011

Very good basic sauce, but I'm glad I read the reviews first (the ones that commented on the fact that it's too salty!). So I eliminated the salt. And I used 1 1/2 jars of spaghetti sauce instead of the tomatoes and sauce, 3 cloves of garlic, and a cup of wine! I put it in the slow cooker for many hours and it was delicious!

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Reviewer:

cathode

Reviewed: Feb. 17, 2011

would give it five except for: at least double the garlic and omit the salt. The tomatoes, tomatoe sauce (if store bought) and the sausage already have prox 40% of your daily intake of sodium. If someone needs mores alt, put it on the table. A dish of fresh grated parmesan/romano would be a good compliment.

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Reviewer:

royce Thorpe

Reviewed: Feb. 17, 2011

Good basic recipe. But you can never have too much garlic! One clove? Absurd. How about 6? Fresh sweet basil and oregano might be good vs. dried if avaialble. Anchovy is essential, Along with a heavy dose of red wine, spash of balsamic vinegar. And Julia Child's magic ingredient at the end, BUTTER! It smooths the sauce out, and will work wonders. Rest in peace Julia.

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Reviewer:

the connasewer

Reviewed: Feb. 17, 2011

Our local Kroger handed out this recipe with a sample .... my family loves it.

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Reviewer:

karlam

Reviewed: Feb. 17, 2011

Good recipe as is, however I would emphasize Italion plum tomatoes and double the garlic. I always have side dishes of chopped black olives and anchovies for those who like to add to sauce.

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6 users found this review helpful