This was the best I've ever had! I simmered it for 2 hours on medium-low heat, having prepared it exactly as written (guess-timating where it was not). I used 3 lbs ground beef, 1 John Morrell Polska Kielbasa sausage (removing the casing first before chopping), 1 large onion, 1 large green pepper, 1 large red pepper, 1 large bunch fresh basil. I loved it, then began noticing it becoming sweeter as it cooked down... Suddenly inspirations began flashing through my mind almost all at once -- so I began writing it all down... all of which I added: 1/2 cup red wine, 3 TBSP green olive brine, 2 TBSP extra-virgin olive oil, 1 TBSP (extra) garlic paste, 2 tsp ground black pepper, 1 tsp crushed red chili flakes, 1 tsp kosher salt, 1/8 teaspoon nutmeg, 1 pinch ground clove. I let the sauce simmer for 1 additional hour, then covered it for another 2 hours, stirring occasionally. When cookdown had finished, I removed it from heat and stirred in 1 1/2 cups grated parmesan/romano cheese blend. The result? Absolutely to die for!
Late on the review. This was too sweet for us, I would describe it as sweet as barbeque sauce, or sloppy joes. I asked the good people from Zaar Q&A- Philocrates and riffraff suggested that I remove a portion of this and add tomato paste and canned tomatoes. (Thank you) So I did; adding 2 small cans of tomato paste and 1 can (14 oz) of tomatoes, and added alot of extra (dry) italian seasonings, HUGE Difference. The remaining portion I removed I used later and added 2 cans of tomato sauce and cooked elbow macaroni topped it off with cheese. The bulk remainder of the sauce unfortunately I discarded, didn't want to spend any extra money or time trying to fix it towards 'our standards'. Great recipe for alot of people that love this recipe of yours, but just not for us-Sorry...
Too sweet. Not real Italian sauce...sorry.
This was wonderful spaghetti sauce, will make again.
Yummy! This is the best spaghetti sauce I have ever tasted. I used 2 tbsp. of fresh garlic and fresh basil. It was so good I froze only 5 quarts and had to eat the rest. Great recipe!
Awesome sauce! An italian friend of mine always swore that the key to a good sauce was using peppers of all three colors, so I added a yellow one as well. I also put in a bit more garlic, as we're garlic fans, and a bit of red crushed pepper to give it some zip. And I let it simmer with meatballs and sausage for about 4 hours, to give it more time for the flavors to come out. If you like a good authentic italian meat sauce, this one has my vote!
Very good. This was a big hit. Thanks. Jim
This recipe is now a family favourite. I leave it chunky for pasta dishes, and puree it for lasagna and manicotti. The flavour is amazing.
instead of patting hamburger with paper towels...put it in a colander and rinse with hot water this will remove most of the grease