WOW!! Tried this on a whim tonight - I used red wine instead of water as suggested by another poster, forgot the Italian seasoning (didn't need it, I think!) and realized at last minute I had tomato SAUCE instead of paste and added mushrooms. YUM - I've already had some leftovers tonight at 11:00 p.m. no less and can't wait to take some for lunch.
I have made this a half dozen times now, and it has become my favorite spaghetti sauce. Easy, and great tasting. The only thing I changed was I used a 32 oz jar of Classico brand from Costco instead of a 26 oz jar.
This was a very easy to make and delicious recipe. I followed it as written except I added some red pepper flakes because we love our spaghetti with a "kick". Thanks so much Seasoned Cook for a recipe I will be making often.
This is exactly the same way I make my spaghetti, except for one exception I have never used worcestershire sauce. Ohh... and I add wine to rinse out the jar, instead of water. (An excuse for me to have a nip...lol) When making it I realised I had run out of tomato paste, so I had to subsitute for a tomato powder. I made the sauce and kept the worcestershire sauce out until the end... on purpose, I wanted to taste if there was a difference. It did make a difference, it did add a little more flavour to the sauce, it seemed to take a little sweetness away........,and I really liked the difference as did the family. This is a great recipe, and from now on I will be adding the secret ingredient ....worcestershire sauce. ;-) Thanks for a fantastic improve on my usual way of making the recipe Seasoned Cook. N.B. I served this with Seasoned Cooks awesome Parmesan Garlic Bread