Reviewed: Jan. 26, 2012

Spaghetti Sauce II Haiku: "Pretty darn good sauce. Glad I added the sausage. I barely changed it." I only had 1 can of tom. paste, so I added tom. sauce, along w/ a handful of chopped bell pepper in addition to the onions. Smelled great simmering, and I tossed in the optional Italian sausage that I'd cut into bite-size pieces and browned. I like that this sauce clung to the noodles and wasn't watery. I'll definitely make it again.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Rock_lobster

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Living In: Braselton, Georgia, USA

Reviewed: Jan. 24, 2012

Yum! Love this recipe!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

braveleesy

Cooking Level: Intermediate

Reviewed: Jan. 21, 2012

Very good sauce but it was too thick and it was going to burn. I had to add 1 can of 28 oz water. I also added 1 teaspoon of salt. Everything else is the same. Thanks.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

DIEM

Reviewed: Jan. 20, 2012

Next time leave out raisins

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

ean3434

Reviewed: Jan. 9, 2012

This was an excellent sauce. I used authentic italian sausage from The Hill in St. Louis and added a Tbls of fennel seed, which is an exciting addition to spaghetti sauce. Also added half a bell pepper and a some fresh mushrooms. All I can say is, WOW!!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Honey in the kitchen

Cooking Level: Expert

Living In: Huntsville, Alabama, USA

Reviewed: Jan. 5, 2012

As written, I'm not sure I would like this recipe, but I knew it had potential. Instead of Italian sausage, I opted for the healthier Italian-seasoned ground turkey. I crumbled and browned it with the onion and garlic and let it simmer in the sauce for a couple of hours. I also added 8 oz. sliced fresh mushrooms. I left out the sugar and used plenty of fresh ground black pepper instead of the red pepper flakes. I cut the amount of herbs in half. I like the thickness the sauce has with the addition of the tomato paste. It's a very hearty sauce and the splash of red wine is wonderful.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

Dianne

Cooking Level: Intermediate

Home Town: Iowa City, Iowa, USA

Living In: St. Cloud, Minnesota, USA

Reviewed: Dec. 12, 2011

I thought this sauce was pretty sweet. I followed the recipe exactly as it was written too. I think I would leave out the sugar and the wine next time.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

tiernab

Reviewed: Dec. 10, 2011

This was a 5 star sauce with some modifications. I only used 1 tsp each of the dried herbs b/c I have heard that dried herbs are much more intense in flavor. I added another tsp of sugar, 1/2 tsp of salt and used Marsala wine, which I think helped counterbalance the acidity. I did have to thin out the sauce a few times as it simmered. I'm guessing it was around 3 cups of extra liquid over the 3 hrs of cook time and it was the perfect consistency. Just add as you go until you get the sauce where you want it. I used a can of chicken broth to add flavor and another cup of water. I substituted ground sirloin for the sausage and the meat was very tender. This is a delicious sauce! Ty!

Was this review helpful? [ YES ]
3 users found this review helpful