27 Reviews

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!

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Kelly-Mom2Girls April 29, 2010

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.

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Gagoo December 12, 2014

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!

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Napoleon Dynamite May 12, 2013

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.

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jcvalenti January 17, 2013

Couldn't make is as delicious as I expected it to :(

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Kangsie December 31, 2012

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!

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NNChick February 19, 2012

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.

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Vicki in CT February 08, 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.

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YungB November 25, 2011

Easy enough, and turned out great!

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Minnow5 March 29, 2011
Spaghetti Bolognese Sauce (Beef and Italian Sausage)