178 Reviews

This is a great sauce recipe. I have made it three or four times, and I can't believe no one has rated it yet. It really goes together easily and fills the house with a wonderful aroma while it cooks! I used an end piece of pork loin that I browned first and then put into the pot. The only change that I made was to use 1/2 cup of red wine instead of water to deglaze the pan. Then that went into the pot, too. Thanks Karen - this is a real keeper.

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TMF December 13, 2002

I made this recipe with the corresponding meatball recipe and it was great. My 14 month old son loved it too. I haven't made homemade sauce in ages, but I think it will be a regular on my menu now!

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Connie5 January 03, 2003

I made this exactly as posted Except I used 32 oz.(1 quart of home canned tomatoes) This is an awesome sauce. I have cooked Italian sausage and meatballs in it, and then I froze the balance to see jow well it was after being frozen. It was just as good as it was when first made. This will definitely be our sauce of choice from now on. Thanks much for a definite keeper.

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JimB427 January 26, 2003

I tripled this and made an enormous pot of sauce. I love my own sauce, but thought it would be good to try something new. I I followed this to the letter, added all the optional ingredients too. As a mum of four small children, all four little plates were clean, one even licked their plate! Perfect, don't change a thing. My only thing I recommend is making a double, triple or quadruple pot and freeze in bags for sauce on hand. If you are going to make such an effort - make lots!!!! Thanks Karen, it tastes like the sauce at my Italian restaurant.

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cookingpompom July 14, 2011

This sauce was amazing! I bought 2 rotisserie chicken thighs from the deli for this, and 2 raw spare ribs from the butcher. Don't skimp on those two "optional" ingredients!

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jgeoff February 02, 2011

This will forever be my favorite recipe to turn to wheneer i make spaghetti. This sauce is just pure excellence! its not too sweet like some sauces are, its got just the right sweet to mildness ratio and that is what makes a darn good sauce. i tend to cut back on a little less parm. cheese but thats just personal preference. i have made this sauce more than 5 times already and everytime i make this its tastes better and better and i always find more and more people wanting to come over for homemade spaghetti and meatballs. i tend to make this on a friday, cause then ill be able to beat my parents home from work and already have them a meal ready to eat and the house smelling like a classic mamma and pappa itallian restaurant. i plan to keep this recipe in my head (and stomach)forever. thank you karen for giving out this wondeful recipe that will be making so many families happy for a long time.

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mlonewolfq08 September 13, 2011

Fantastic! I couldn't get any of my Italian friends or family members to share their recipe with me for good meatballs and sauce so after much research I decided to try this one. The hysterical thing is that now all those same people are wondering how I made something so good! As I make them more and more I put my own touches on them but this has quickly become a "go to" dinner for me. I highly recommend investing in a vacuum sealer ( I use Seal-A-Meal) and having the sauce and meatballs in your freezer for busy nights. Thanks for sharing!

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ChefWrigley February 19, 2011

Made this last night -- best marinara sauce I have ever made (and I have tried LOTS!). My family was still raving about it this morning. I made turkey meatballs and did not include the other meat suggestions and it was still delicious. The lengthy simmering time is a must. Thank you for posting!!

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rbpatton June 28, 2011

We thought this was a great 5 star meal. I had never tried making my own sauce before. It was really easy to get together, and I did allow it to simmer for probably 6 or 7 hours until we actually ate dinner. I used all the optional meats, and I also made your meatballs to go into the sauce. My 1 year old LOVED the meatballs, and since they were simmered all day in the sauce they were so nice and moist. I had tons of leftover sauce and I don't know that I would even bother to buy spaghetti sauce again- a couple hours of cooking yields enough sauce to last us quite awhile. Thanks so much for posting the recipe.

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TexasKelly December 21, 2010

WOW!!! This is the best pasta sauce I have ever made in my life! After starting the sauce I found that my Italian sausage was spoiled. I was certain it would not turn out with the loss of such an important ingredient. I had the spare ribs and pepperoni so I decided to make the best of what I had available. This sauce was still amazing! I cannot wait to make this again with the meatballs and/or Italian sausage. Thank you for the great recipe.

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Atheist Cook September 06, 2010
My Mama Iuliucci's "Don't Skip a Step" Spaghetti Sauce