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!
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!
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!
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.
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.
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.
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!!!