I chose to make this from Pic A chef 07. I chose to freeze mine and have this on hand when I was ready for a great sauce now that it is getting hot out. I put mine in freezer zip loc bags layed flat until frozen then stacked up along the door. This one you do not want to loose in the freezer. Excellant, changed nothing. Thanks for posting this for us to try.
I made this sauce tonight for my family and it was a nice, thick sauce that was full of flavor. We'll have plenty to get two meals out of it and still have enough leftover to freeze for yet another meal. I didn't add the olives, celery, bell pepper or red pepper flakes which was just a personal preferance. This was very good and I would make this again. Thank you for shaing Wally!! Made for spring PAC '07.
Without a doubt, the best spaghetti I've ever had. For the optional ingredients I used ground beef and sliced mushrooms. For the spices I used 1 tbsp dried oregano, 1 tbsp dried basil, 1/2 tsp dried thyme, 1 tsp fresh rosemary, 1/2 tsp red pepper flakes, a sprinkling of garlic and onion powders, and 3 bay leaves. Besides the flavor, the best part is that it makes plenty for the freezer for future easy weeknights. This wonderful recipe is going into my Perfection cookbook - very few make that one.
Don't let the # of steps (27) fool you - this is a very easy recipe & absolutely delicious - in fact, its almost the same as my own recipe - for which, I've never measured the spices! I used ground beef, olive oil & red pepper flakes - no mushrooms, olives or bell pepper & simmered for 4 hours - the sauce was thick & tasty. Thanx Wally!