- Most Helpful
- Highest Rating
This is excellent--delivers in ease of preparation and is long on taste. I left out the chicken livers as well and can only get limes where I live, so I used lime peel instead. Worked just fine. Yum! Thanks for sharing.
I have just made this delicious recipe for a casual "sit-around-the-fire" New Years Eve dinner tonight, it is so delicious. As my husband and I don't eat offal of any kind, I ommitted the chicken livers and used dry red wine instead of white. Still so yummy!!!
This was really very good. I was looking for a "different" sauce for spaghetti and I'm glad I tried this one. It is a bit on the rich side, but who cares ;-). Only thing I did differently was to use more garlic cloves, I like garlic. Thanks.
This is 10 plus stars. I too own this wonderful Treasury of Recipes by Mary & Vincent Price. I've made this recipe over dozens of times. My book is stained, dog-eared & well-worn. The best thing (besides the wonderful recipes) are the stories behind the recipes. I read this like a story book. I was lucky enough to receive this as a gift many, many years ago. If you can get your hands on a copy, grab it. Thanks Julesong for bringing this great cook book to the attention of others.
Best meat suace ever, just like I had in Tuscani many times
i think i just went into coronory thinking about making it
This is AMAZING!!!! Bravo Vincent. I will not ruin this beautiful creation with words. You HAVE to make this.