Recipe by TUCKER
"This is very meaty and not near as acid as most sauces. It's really worth the time. It makes a very large batch, so I often freeze half."
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green bell pepper, chopped
dry red wine
tomatoes, peeled and chopped
2 (6 ounce) cans
1 1/2 teaspoons
1 1/2 teaspoons
fresh mushrooms, sliced
I found I needed to make a few modifications to this recipe to get the result I was after. With the changes it was very good. Here's what I did differently. I used 1/2 lb. ground beef and 1/2 lb. ground italian sausage. I cooked this first then removed it from the pan, draining ALL the grease. Then I cooked the onion and garlic (omitted bell pepper) in just a little olive oil, added back the meat and added flour. We don't like a chunky sauce so I used a 29 oz. can plus a 15 oz. can of tomato sauce and omitted the chopped tomatoes. I added spices and wine as written but substituted fresh ground black pepper for the cayenne. I found that after simmering for a couple of hours it was just too thick for our taste so I added about 1 cup of water to get a nice consistency. Be sure to stir often or sauce on the bottom will char and it could ruin the whole pot of sauce. Thinning the sauce out a bit helps avoid this also. I recommend omitting the regular salt altogether or at least wait till the very end and only add as much as needed. Also, taste at the end and if too acid add a bit more sugar and 1 or 2 Tbsp. butter. Both of these things help cut the acid. I used half for spaghetti and froze the rest to use another day.
This sauce was too spicey and greasy. My kids wouldn't eat it. It does have potential...maybe decrease the oil...omit the cayanne....????
This is the first time I've ever made homemade spaghetti sauce and this recipe is definitely a keeper. I made it for a church gathering and within minutes, not only was it gone, but people were asking me for the recipe. I tweaked the recipe based other other reviewers' recommendations: I used only 2 T of olive oil, 1 onion, a 29 oz can of tomato sauce, only 1/2 t. of cayenne and it was perfect for my taste. I also drained the fat before I added the flour. It took 3 hours to simmer and a little chopping, but other than that, it was simple and well-worth the extra wait. "Arriverderci!" to Ragu and Prego.
Oh my goodness, I used to have this recipe years ago and lost it. How awesome to find it here. I could never remember the ingredients. It's a wonderful recipe. I always added bacon into my sauce. It added a nice flavor. The worchestershire sauce gives this recipe a fantastic flavor.
I have tried several times to make my own sauce....never liked any of them. I don't like sauces that are too tangy or too sweet...this one was soooooo perfect. I didn't change anything as I like to try recipes the way they are the first time and tweak them later. However, this recipe, in my opinion, needs no tweaking. Also, I have tried several recipes from this website but this was the first one I felt deserved reviewed! Thank you Shelley for a great red sauce recipe!!!
Excellent! My husband loves this recipe. I used canned tomatoes instead of fresh, and used brown sugar instead of white. I will no longer buy spaghetti sauce. This is it.
This was a good sauce. I put it in the slowcooker for 4 hours on low and even my picky eater wolfed it back without any complaint. Next time I will use another red wine tho. I tasted the wine after I made the sauce and found that I really didn't like it. I will have to find a red wine that I like and try it again.
The only thing that prevented this from getting "5 stars" was the cayenne....I like spice, but not in spaghetti sauce. We've made it several times now without the cayenne & love it like that.
* Percent Daily Values are based on a 2,000 calorie diet.
Very Special Spaghetti Sauce
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 310
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