Reviewed: Oct. 27, 2012

I omitted the tapioca and used a lot less water. Didn't have tomato soup, so I substituted tomato paste and a small bit of water. I also used Seasoned and Smooth V8. Flavours were great! Got lots of compliments!

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Reviewer:

spitfire229

Cooking Level: Intermediate

Reviewed: May 8, 2012

4 stars for originality and flavor. This is more reminiscent of a trendy sunday brunch than Sunday dinner at Nonna's- if you're expecting an old fashioned italian "gravy" for your "maccheronies"(as they say in the bronx)this aint it. Think Bloody mary.

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Reviewer:

TURBOSAUR

Reviewed: Oct. 20, 2011

I MADE THESE TONIGHT.WAS SO EXCITED TO TRY SOMETHING DIFFERENT,WAS A FAIL IN OUR HOUSE. MADE EXACTLY AS SAID.NEXT MEATBALL RECIPE , ILL JUST STICK WITH REGULAR SAUCE.

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Reviewer:

lori

Cooking Level: Intermediate

Reviewed: Mar. 14, 2011

i am the submitter of this recipe and i recommend that u don't add the water or if it is too thick for your liking add water per your judgement...enjoy the recipe...thanks

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Reviewer:

smitty

Cooking Level: Intermediate

Home Town: Moose Jaw, Saskatchewan, Canada

Reviewed: Mar. 12, 2011

Totally unique recipe. Really enjoyed this zesty sauce for a change of pace. I was expecting it to be fairly spicy hot but it was not. Loved the subtle flavor of the horseradish. I made as written, but as the submitter told me that the original recipe did not call for the water, I left it out. I am glad I did as it would have been far too thin had I added it. It makes a lot, yielding about 8 cups of sauce for me. I just put the extra in the freezer for another meal. Looking forward to it! Thanks, smitty.

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