Reviewed: Jan. 27, 2009

Delish! I made some alterations based on other reviews. I sauteed some chopped onion in olive oil in the sauce pot because I'm an onion lover. I think it added some nice flavor to the sauce. I didn't add any salt as others as suggested, and used reduced sodium tomato sauce. I added some sugar toward the end because it still tasted slightly acidic. I also added some red pepper flakes to the sauce because I used sweet Italian sausage and wanted some kick to it -- which it def did! I let it simmer for 2 hours and it was so good!

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Reviewer:

emmyp24

Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

Reviewed: Jan. 18, 2009

First time making speghetti sauce. WONDERFUL! I used rigatoni pasta. DELICIOUS. Will be a weekly staple in my household. Thanks so much.

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Reviewer:

sarah

Cooking Level: Beginning

Home Town: Ankeny, Iowa, USA

Living In: Des Moines, Iowa, USA

Reviewed: Jan. 12, 2009

The smell may have been even better than the taste!

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Reviewer:

TRULEIGHBLESSED

Cooking Level: Intermediate

Living In: Houston, Texas, USA

Reviewed: Oct. 27, 2008

Awesome recipe! I followed it almost exactly, except that I used 1lb of mild italian sausage to which I added diced onions and sliced portabella mushrooms while browning. To the sauce, I skipped the extra salt because of reviews that the sauce is already pretty salty, and added three cloves of fresh garlic and about a teaspoon of red pepper flakes. I simmered for about three hours. It was so yummy. Next time I will use a one to one ratio of tomato sauce and diced tomatoes - I like my sauce more chunky and this was just a little runny for me.

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Reviewer:

Lisa

Reviewed: Oct. 4, 2008

Very good! I don't like sweet sauces, so this was perfect for me.

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Reviewer:

scrapsmom

Reviewed: Jul. 30, 2008

Hearty, esay and quick recipe. Gave it 4 stars because the original sauce was a bit too acidic for my taste. I simply added 1 tbsp sugar and the problem was solved.

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Reviewer:

Cocinero1986

Cooking Level: Intermediate

Home Town: Puebla, Puebla, Mexico

Living In: El Paso, Texas, USA

Reviewed: May 31, 2008

This recipe is THE best! I had a similar experience as the last person who commented...my boyfriend walked in the door and said he could smell the sauce from outside our home and that it smelled fanstastic. I stayed completely true to the recipe except for a couple of things-which were only due to personal preference. I used 1 lb of ground beef instead of sausage and added half of a chopped white onion while seasoning beef. Also added 1/2 teaspoon of red pepper flakes that gave the sauce a small zing. We LOVED it and both agreed this recipe will be a staple in our home. Thank you so much for submitting this :-)

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20 users found this review helpful

Reviewer:

Kelly DFW

Cooking Level: Intermediate

Living In: Fort Worth, Texas, USA

Reviewed: May 30, 2008

This recipe was the best. I would definitely recommend this recipe.

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Reviewer:

nancy

Home Town: Houston, Texas, USA

Reviewed: Apr. 11, 2008

will defintly make again

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Reviewer:

WICKETMIKE

Cooking Level: Beginning

Reviewed: Feb. 8, 2008

This is very similar to the spaghetti recipe I use. The only difference is I use 1 lb of ground beef along w/the Italian sausage, and I don't use bay leaves...and I add some sugar to cut the acidity of the tomato sauce....very good recipe!! Definately a keeper

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