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Loved this recipe! As I am watching my carbs, I planned to eat the sauce without any pasta. Used more ground beef and substituted poultry seasoning for the sage leaves. Since I'm trying to work more veggies into all of my entrees, I added chopped celery, green bell pepper and a lot of sliced mushrooms. The result was a wonderfully thick, rich sauce. A sprinkle of parmesan on top and I had a "spaghetti stew" that was hearty and satisfying. Thanks for a great recipe!