By Kittencalskitchen on January 03, 2006
Photo by 7Seven
Photo by 7Seven
"I don't think you will find a better meat sauce than this one! a good tomato sauce needs time to "ripen" so I strongly suggest to make this sauce a few day ahead and refrigerate just warm in a saucepan before using you will see that the flavors strongly intensify after refrigeration time --if you want a creamy sauce just add in 1/4 cup or more of heavy whipping cream the last 30 minutes of cooking time, this may be doubled if desired but keep the ground beef amount at one pound, this also freezes well... you will *love* this!"
Serving Size: 1 (368 g)
Servings Per Recipe: 6
"Wow!!! This was soooo good!!! EVERYONE loved this! I've made so many sauce recipes, searching for a good one, and this is the first one I've ever made that meets my expectations. Actually, it surpassed them. It's by far the best that I've tried, so 5 stars are not enough! Just wanted to mention that I've made this without the ground beef and sausage, and it comes out just as delicious! Oh yeah...and if you have kids, you may want to reduce the red pepper flakes to 1/2 tsp. 1 tsp. was a little too spicy for mine...they still ate it though!!;)"
"This is hands down my favorite meat sauce recipe. I have made it three times now and the poster is right, don't forget the salt. The fist time is made it I used kosher salt and thought it was too salty, but that could have been the beef stock too, and the chianti that comes with the wicker basket. But everyone loved it. The second time I used regular salt and a random bottle of Merlot for the wine. That was a mistake. It came out pretty meh, and I'll definitely chalk that up to the wine. This last time I used Rachel Ray's beef stock, good old fashioned salt, and a $7 bottle of chianti from the grocery store (I think it was the Banfi Superior, black label with a woman on it), and it came out fan-freaking-tactic. I don't know how anyone can call this sauce bland, but the base ingredients do make a world of difference."
"Wow, I can't believe I haven't submitted a review yet for this sauce! I've been making this sauce for over 3 years now, and it's my go-to recipe. I've contemplated trying new ones, but I always go back to this one for fear of being disappointed. It's wonderful ripened after a few days, and it's great to freeze to always keep on hand. I've also brought this to friends who are sick, and they've nicknamed it"
"I really liked the consistency of the sauce, as well as the way the meat was cooked into the sauce. However, despite all the herbs, I found this sauce lacking in flavour."
"First of all, I am surprise that this recipe only garnered this few reviews as this is hands down the BEST pasta sauce. Like Dolores, I have also tried Jo Mama's World Famous and I found it to be bland and I needed to double the spices to get some flavour in it. However, I made ZERO changes to this recipe; followed it to the 'T' and it's perfect. This will be the only way I will cook pasta sauce. Thank you, Kitten, because of you my search for the perfect pasta sauce has come to an end."
Made this sauce the other day to go with a chicken parm recipe I was making,,, it was WONDERFUL, my husband just ate bowls of the sauce alone so the next week-end I made a big batch again and froze it !!!!!!! Thanks for posting
"I doubled this recipe, and it turned out great - even though I was missing a second can of tomatoes, and improvised slightly. I added a finely chopped up celery stalk and a red and yellow pepper to hide a few vegetables and add to the texture. Even though it was recommended if doubling, to keep the ground beef at the original amount, I took a chance and doubled it anyway since I like a hearty sauce. Otherwise I followed the recipe. In spite of my changes I think it was one of the best spaghetti sauce recipes I have ever tried. This one is a keeper. And I have come to trust Kittencal's recipes - as always, very reliable."
"O-M-G - - - This recipe is by far the best meat sauce I have ever tasted that has come out of my kitchen!!! The flavors explode in your mouth with each fork full. I would HIGHLY recommend this to EVERYONE!!! Thank you ONCE AGAIN Kitten...you made me proud!!!"
"Wow! Delicious! Easy! Thick! Now this is another favorite spaghetti recipe. I love traditional spaghetti and have never found another recipe to enjoy.My regular Italian sauce recipe for the past 25 years, I would begin cooking at 10:00 am to be ready and thickened for 6:00pm dinner. The only change I made was adding a chopped red pepper and substituting 1.5 cups tomatoe sauce with V-8 juice. Thanks for sharing Kittencal! You are one my favorites now and shared at my dinner table regularly. From email@example.com"
"Made this last night, really easy to make, i used minced veal and Salsiccie sausage, and it turned out perfect, i just tried it and its truly is amazing. But leaving it in the fridge over night made a big diffrence. Thanks for the excellent recipe and I would also say to you kitten, you inspire people all over the world to cook. /Daniel from sweden"
"It hasn't even simmered yet, but I can tell it is AWESOME!!! I was complaining about all the steps while I was making it, but I won't be making another sauce ever!! YUM YUM YUM!!!"
"YUMMM!! We are all Italian here, so we are quite picky on our sauces, and this is definitely a winner! I love the taste of the wine in the sauce. I didn't use the sausage, just ground beef, as I'm not crazy about ground sausage in my sauce. We all loved it, including my mom :) Thanks Kitten!"
"I didn't use the red pepper flakes as we don't like them here. We found the sauce too sweet using 3 tsp. of sugar also. I don't know what all the hype is about this sauce. Real Italian sauce isn't even supposed to have oregano in it. Oregano is for pizza sauce. I had to add more wine, about 1 c. during the cooking time, as I cooked mine longer than the 2 hrs. to thicken it up some, as it was too thin for us. We like thick meaty sauce. It was good, but not the best flavored sauce I have ever tasted."
"We loved this ! This is different than other pasta sauces I have tried. It has a little bit of a bite to it. Others I use have a sweeter taste. What a wonderful change of pace. Thanx Kittencal for another fantastic recipe, didn't change a thing, as there is never a need to with your recipes girl !"
"SUPER recipe Kittencal! I'm in the middle of cooking this as I type this review and my very skeptical husband (who only seems to want his family's traditional tomato sauce) took a bite and said "WOW is that great!". The flavors in the sauce are incredible. I added extra garlic (love it so can't help myself) and extra crushed red pepper. I also added more mushrooms and dropped in some of your parmesan meatballs as well. I used a dry red Zinfandel wine and I think the wine you choose can make or break your sauce so pick something that you'd like to drink to add to this. This will definitely be a staple in my house. I was tempted to double the sauce to freeze for future use but was afraid to in the event my family didn't like it....and now I'm sorry I didn't. We LOVE it!!!! Thank you so much!"
"This really was fabulous, even though I discovered at the last minute that I had run out of Worcestershire sauce and had to substitute soy sauce!!! Will definitely make this again."
"This was a real hit with the two guys that I cook for, my husband and Number One son. They thought that the flavor of the sauce was perfection. The sausage was there but not over powering. It wasn't too much tomato and the thickness was just right. It went well with the thin spaghetti. It was like eating out. It was a snap to make. Well worth the effort. I served home made French Bread with it which very nicely complimented it. Thank you for posting this and I will be checking out your other works."
"We loved this sauce! I still have some saved in our freezer for next time we want spaghetti. Delicious!"
"This was the BEST pasta sauce I've ever made. Absolutely wonderful. I followed the directions except omitting the pepper flakes (personal preference), and increasing the sausage to 1 pound. Wonderful recipe. I let it sit for 24 hours in the fridge & it tasted so good. Thanks!"