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    You are in: Home / Recipes / Running Creek Spaghetti Sauce Recipe
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    Running Creek Spaghetti Sauce

    Average Rating:

    7 Total Reviews

    Showing 1-7 of 7

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    • on January 03, 2009

      Excellent sauce - made exactly as directed except I left out the mushrooms. I am wondering, though, is the fresh parsley necessary? I didn't notice the taste of it and went out to buy it specifically. Next time I'll try dried to see if I can taste the difference. I also might leave out the green pepper as my family is not a fan (although no one complained). Thank you for sharing your recipe!

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    • on January 02, 2009

      Great! Simmered most of the day then added Kim's Italian Meatballs. Omitted the mushrooms cause the kids don't eat them. Guess I got distracted cause I added a third can of diced tomatoes (rather than whole) by mistake and added a cup of wine, again by mistake, because apparently I hallucinated those parts of the recipe LOL. It was still wonderful! Thanks for sharing the recipe!

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    • on October 26, 2006

      Loved this sauce! The smell permeating the kitchen was wonderful, I just had to keep sampling. I love this recipe because of all the spices. The only thing I changed, was I only used 1/2 pound of mushrooms and that was only because I am not a fan of the fungi but my husband is, so I met him halfway on the amount. Thanks for another great recipe, Roger!

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    • on November 11, 2005

      I have got to give this 4 stars because it is as good as, if not better than any I have made. I still am looking for that one that knocks my socks off. My cousin used to live with me and she made one that did. She's just KookY and I can't seem to get the recipe from her. Or is she smart??? Anyway this is very good, just not as good as hers. So 4 stars.

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    • on October 04, 2005

      This was one of the best spaghetti sauces I think I have ever made. The sauce was rich and very flavorful. Had a wonderful blend of spices. I made the first batch making only half the recipe but ended up testing it so much during the day I had to make the other half. Made the second batch with 1 pound of hamburger meat, just to see if it made any difference, but it didn't add much at all to this wonderful recipe. Thanks Roger for a great recipe.

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    • on November 06, 2004

      I had this simmering on low heat all day, but couldn't resist sampling frequently. Finally served it over fettucini mixed with steamed zucchini and peppers. Absolutely superb--I plan to keep this as my "company" pasta sauce. Used no meat this time, but I look forward to trying it with beef or sausage.

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    • on May 17, 2004

      First, let me say that I have never eaten tomato 'gravy' that I truly felt deserved 5 stars except in Italy. In this case, 4 stars should be considered a rave review! After simmering most of the day, the sauce was deep and rich in flavor and absolutely delicious! I served it to a group of my children's friends --twentysomethings who appreciate good food. Two of them (whose mothers are wonderful cooks) said it was the best they'd ever had. One (whose mother can't cook a lick) asked if, despite his age, I'd consider adopting him. :) Safe to say they loved it, Roger. Thanks so much for sharing!!!

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    Nutritional Facts for Running Creek Spaghetti Sauce

    Serving Size: 1 (4955 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 417.8
     
    Calories from Fat 123
    29%
    Total Fat 13.7 g
    21%
    Saturated Fat 2.0 g
    10%
    Cholesterol 0.0 mg
    0%
    Sodium 2944.1 mg
    122%
    Total Carbohydrate 72.5 g
    24%
    Dietary Fiber 12.1 g
    48%
    Sugars 52.1 g
    208%
    Protein 14.8 g
    29%

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