21 Reviews

This is great!! I had 5lbs of hamburger in the freezer waiting for me to make a spaghetti sauce to can.I had about 4 lbs of Italian sausage. I bought a lb of fresh mushrooms because I always add them, I just happened to have all the other ingredients too. Here`s a tip that some might want to try, I use my cuisinart and after browning the meat I put about 2lbs at a time in it and just pulse it barely for three pulses, Its always so time consuming to stand over the frying pan trying to break up the big chunks, I also do this when I add sausage to my dressing.I also do that with the canned tomatoes and of course the onions and mushrooms, it just makes things so much easier and if your canning there`s enough work that goes into it. Your recipe is going into my Favorites and I will definitely make it again

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RECIPE ADDICT November 16, 2007

You have a hit on your hands with this recipe. I made it as directed but cooked it in my crockpot on low for 8 hours. Served it with side salad and Texas Garlic Toast. Anything with black olives in it my children will love. LOKL

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Audrey M February 20, 2004

Ahhhh!! Loved it!! I have been going to this italian place near by and they have this wonderful sauce...i always wondered how to make it!! And voila!! Followed yours and it was beyond good! My boyfriend loved it! thanks so much!! :D

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SabbyAz October 13, 2007

Dearest Greg, You are now my personal hero!!! This is the first meal EVER that both of my sons have eaten EVERYTHING on their plates!!!! I think its safe to say I will be using this recipe again and again. I had to sub the wine with some stock, as we're not wine drinkers, so I didnt have any, plus I put in a small splash of worcestershire sauce. Also I don't think I will bother putting in the salt next time, as it seemed just a tiny bit much for my liking. All in all we all give this 10 stars out of 5. Thanks so much for this one...

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Droopy Drawers, By Lucy Lastic August 21, 2007

Followed the recipe exactly. It was very good! Freezes well!

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Suppen-Kaspar September 27, 2007

My family and I enjoyed your spaghetti sauce very much. For me, it is essential to have a mixture of ground beef and Italian sausage in the meat sauce. Using my hands, I crushed the whole tomatoes as I added them in and only used the juice of 1 can of the whole tomatoes because I like a thick sauce. The seasonings were just right. This makes a ton and I had plenty of hungry mouths to feed. Thanks for sharing a great recipe

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ratherbeswimmin' May 22, 2007

This was delicious!!! Had my daughter over last night for supper, she was sooo dissapointed when she found out it wasn't "my" spaghetti....until she ate this recipe. She loved it!!! I was skeptical about the amount of tomatoes but it really tastes like authentic italian sauce. I followed the recipe as written with the exception of forgetting the parsely, didn't miss it. Thanks for a real keeper!!

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cajun chef in Louisiana May 10, 2007

Thumbs up around the table. I added extra salt, sugar. Thank you!

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Shabby Sign Shoppe December 12, 2006

This is just the best tasting spaghetti sauce I ever tried! This recipe is going in my favorite folder. Thanks for a wonderful recipe Gregory Hehn....

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Sheri-BDB May 19, 2006

Amazing! I ended up freezing alot of this into small freezer bags. We pull one out once a week and it's enough to feed 2 adults and one 1.5 year old. I didnt add sausage, because I cant stand it, so I just substituted more beef. It was fantastic again! I loved the smell in my home. My mouth was waterfing the whole time this was simmering lol.

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Crunch - Tastic and Green April 27, 2006
Greg's Good As Gold Spaghetti Sauce