Subbed smoked sausage for the italian sausage, canned mushrooms for fresh and added 3 shredded carrots. Absolutely the best "homemade" spaghetti sauce I've ever made. Thanks!
Great recipe! I used turkey italian sausage to cut the fat content a bit. The result of this recipe is a thick, rich sauce that is wonderful on a hearty pasta like penne or linguine. The flavors are very complex yet not overpowering. I served this dish to a large potluck crowd and several people asked for the recipe. Someone even emailed me for the recipe months after the potluck, stating she was craving the sauce and wanted to make it... guess it is a memorable dish!
Fabulous recipe. I make a lot of sauces, but I was looking for a heavy meat sauce to use up some leftover sausage and ground beef in the fridge. Found this recipe and am glad I did. Only change was using crushed San Marzano in place of diced tomatoes (didn't have any). This is a perfect rich sauce for a winter weeknight.
I joined food.com just to post to you! Your recipe is so close to mine I couldn't believe it! I have been perfecting this recipe all my adult life!
I use both bell and sweet red peppers, more oregano, some red hot pepper flakes which gives it a subtle bite to it.... I also find that the cheap red merlots do really well with this variation of spices.. no need to spend a lot of $$ on the wine for cooking (I know the great chefs argue that)...
I just made it this morning and added the cheese and cornstarch to the sauce.. that I had never done before.. and it came out wonderfully!
Fabulous, thick, hearty bolognese sauce. Instead of thyme and marjoram used oregeno. I did not drain the tomatoes and needed no thickener. The cheese made it a perfect consistency. Really nice and meaty. Made it to my best of 2012.
Excellent sauce. Not too herby and not too acidic. I skipped the cornstarch step as the sauce was thick enough. Thanks for posting it.
This sauce is a near perfect recipe. You usually end up having to tweak other recipes a bit, but I followed all the measurements exactly and after simmering for a half hour found that it didn't need anything AT ALL. It was perfectly seasoned and wasn't overpowering in any way. I used white wine instead of red and canned mushrooms instead of fresh. I also added 2 tablespoons of butter and 1/3 cup of the water that I boiled the pasta in at the end. The only thing I would do different the next time around is add some diced carrots and red pepper flakes for more of a kick. I've tried SO many different bolognese recipes over the years and have finally found "the one". Thank you so much!
I've been looking for ages for a good homemade spaghetti sauce - I will be using this as my sauce for the foreseeable future - the flavor enhances with time - so I will be making it a few days in advance of when I actually want to use it. Thanks for posting. UPDATE 12/12/14 - I made this sauce this time using homemade tomato sauce - the one thing we noticed was a sweeter taste than when using store bought tomato sauce. Thank you again Pokey in sharing this wonderful sauce.
Couldn't make is as delicious as I expected it to :(