Very Good! My only changes were to skin the hot Italian sausage before cooking, and to add 1 tsp of ground fennel seeds which I feel gives it that authentic Italian taste.
Yummy! This was great. I was attempting to make something to fill the "jarred sauce" void - both in my belly and in my wallet! I thought this was super easy and very yummy. DH and I ate half and froze the other half for later. I ditched the italian sausage and subbed homemade vegetarian meatballs. Will make again often! Thanks!
Thank you for posting. I loved this recipe and it's definitely worth making. I'm going to make another batch and double the batch size. My favorite part was the fresh parsley. I also used the fresh equivalent for the other spices as well and it turned out well. The house smelled great while this was simmering. I started by making this with Italian sausage made from chicken meat, and the sausage let out hardly any juice or flavor. The dish was really lacking without the meat juices, so I quickly put in beef sausage, and wow it tasted so amazing with that beef Italian sausage flavor! Thanks again.
This was a really nice deep flavored sauce. I didn't use any sausage. At first I thought it tasted too sweet, but after the 2 hr cooking time it was perfect.
I just had to put my review on this sauce. I was searching for a new recipe and was shocked to find this recipe. I have been making this sauce for years! I use the huge 128 oz. crushed tomatoes that can be purchased from Sam's for under $3. I get tons of leftovers to freeze and use for all of my Italian meals. I just double the herbs. I omit the sugar and decrease the salt. It is also great without the meat--I just add meat as needed to the sauce.
Tasted great! Unfortunately, the tomato sauce I bought was actually pasta sauce and was already pre-flavoured. I think this detracted a bit from the flavours that the spices added. Had it been plain sauce this would have been even better! This does freeze very well (but we found that the italian sausage tasted a bit funny after freezing, which was really weird because that isn't usually the case). Anyways, don't make the mistakes I did and you'll really enjoy this!
Yummy! I am not big on Spaghetti, but I have now permanently changed my mind. I did mine in the crockpot like some of the others and the house smelt wonderful! Good aroma!
This was good, my mom's is still better though. But it was not bad, better then any sauce out of a jar I had so far, and better then some restaurant sauces. I made it with sausage and ended up simmering it in the crookpot for 3 hours on high, then I kept it warm overnight and it ended up well blended and thick by the next morning. As with all bolognese type sauces, a loooooong heating/simmer time will improve taste and texture...
Good flavor. Could be a little more hearty (sauce was somewhat runny). Saute 1 lb. ground serloin (or 1 lb. turkey for lighter cuisine) with the sausage. Transfer to a crock pot. Saute onions, garlic, 1 cup fresh mushrooms (or small can) and 1/2 green pepper. Add to crock. Then, "burn" tomato paste (3, 6-oz cans) in a little bit of olive oil in skillet. Decrease sugar to 1/2 T. Add one 15 oz. can of diced tomatoes and 3 oz. sliced olives (shredded carrots may also be added). The flavor was quite good. SERVING SUGGESTION: crusty bread with Dipping Oil (Dipping Oil for Bread).