By canarygirl on August 21, 2002
Photo by TeresaS
Photo by TeresaS
"Magnifico! Classic spaghetti with meat sauce ready in about 45 minutes! MMMMMMMM"
Serving Size: 1 (457 g)
Servings Per Recipe: 4
"This is a very nice sauce and was very easy to prepare, as well as very quick. The directions were very clear and accurate. The taste was good, but didn't quite suit our tastes. I felt the peppers and the thyme were very pronounced, and even though I love those two ingredients, they overwhelmed the sauce for me. This, unfortunately didn't go over as well with my family as I had hoped."
"This was a quick and easy dinner. We liked it a lot and will make it again."
"This is a really good sauce. I used red and green bell peppers, left out the bouillon cube because of some other reviews and the saltiness, used dried parsley, fresh basil and didn't have any dark wine so I used White Zin. It was thick and the flavor was very good. I will definitely make this again."
"This was really good and I cook this probably on a weekly basis. One thing I do have to point out is I would definitely leave out the beef bouillon cube. The first time I made this, I put this in and it tasted way too salty. Also, I cut down on the oregano, again, gave the flavor of being too salty. Also, I cook the onions and garlic in about a tbsp of bacon fat and that gives it an awesome kick. After I made these few adjustments, it was really good!"
"My family enjoyed it very much. I usually use jar sauce because i'm pressed for time, but tonight as I was cooking noodles, I discovered I didn't have any. I jumped on Recipezaar and found this. It beats jar any day. I added about a 1/4 cup ketchup, and omitted the peppers and it still came out great! Thanks for sharing"
"I gave this recipe 3 stars. This was liked by my family but no one was crazy over it. This may be partly due to the fact I did only had regular beef bouillon cubes so I used 2 cubes. I also used Splenda in place of the sugar and for my family's taste I added 3 tsp. I used all dried seasoning as it was not stated if I was to use both fresh and dried. The best thing about this recipe was how thick the sauce got it's the way I love my sauces. Overall this was ok tasting I did end up adding 1/4 tsp each garlic and onion powder. I'm not sure if I'd make it again. Thanks for posting! Christine (internetnut)"
"This was great. I served it for supper last night and almost everyone had seconds. It was even better for lunch today."
"Darn good eats! Beats the jarred stuff for sure! I, too, doubled the amount of sugar. Other than that, didn't change the recipe at all. I thought that I'd have some leftover for lunch the next day so I could see how much better it had gotten after the flavor had a chance to develop, but I didn't. So, I think next time I'll double, or even triple, the recipe. It's so quick,easy, and DECICIOUS! This one's a keeper!"
"This is so like my "MOMS" and I had all the ingredients except the red wine so I used vermouth. I also cut it in half and let it set overnight. Everyone know's that spaghetti sauce is "best" the next day. The only other change I made was to double the sugar cuz I like it on the sweet side. Thanks, canarygirl for posting!"
"A very delicious pasta sauce which tasted as if you'd been simmering it for hours! I'm not a capsicum fan, so I used a finely diced big carrot instead. I did use the optional red wine and I assumed that the thyme and oregano were supposed to be fresh. This cooked to a perfect consistency in the allotted time. Looking forward to lazy Friday night leftovers! "