By JustJanS on July 15, 2003
Photo by JoyfulCook
Photo by JoyfulCook
"This is the sauce I've been making for years. It doesn't make a huge quantity, but is easily doubled etc. I think it needs to be simmered for a long time to develop the flavour. I would serve this over any pasta or spaghetti shapes I have on hand and I also use this in my lasagnas. Feel free to add sautéed mushrooms, celery or a little grated carrot if you wish. I do sometimes, but find we like this simple recipe the best."
Serving Size: 1 (474 g)
Servings Per Recipe: 4
"This is a great recipe that I used often but the nutmeg or spice is a great addition. I have heard of cinnamon being used and I have read it is a Greek addition. My mom used to put it in her sauce once in awhile. Thanks for posting!"
"A delightful Spaghetti sauce, we really enjoyed the flavour so much, wine is always a great ingredient and we are then able to enjoy the rest of the bottle with our dinner.
I did not have any thyme in the pantry so added some Italian seasoning in place of it. absolutely on our list to make again, thanks so much Jan"
"I let the sauce simmer for almost 1 hour and a half. We felt it was thick enough for our taste. I used a very small red bell peppers. The red wine gives a great taste. Me and DH always like red wine in spaghetti sauce. Great mix of spices. I had to use a can of tomato puree. I didn't have diced tomatoes. I'm sure it would be better with diced tomatoes. I'll try another time. But even like that, it's really good. Thanks Jan :) Made for MakeMyRecipe tag game"
"I have made this recipe 4 or 5 times and it is fantastic every time. We love the deep meaty flavor from the beef broth. It is always good with more peppers and red wine. Love it!"
"Yummy! Skipped the bacon (only because I didn't have any on hand), doubled the garlic (we're big fans), & added red peppers (as always). Had enough sauce for 2 meals & lots of leftovers for lunches. Thanks for posting!"
"ANOTHER keeper Jan, we made this as part of our first go at OAMC. Left out the bacon & wine - Mark's choice & added celery & carrot coz we had it to use up. After a small taste, we packaged up the rest into containers for the freezer. Next time I'm doubling or even tripling this one. FYI, we simmered for about 3 hours."
"I can't believe I forgot to review this! DH reminded me when he asked if I would make some more of "that spaghetti sauce" again soon. From a gut who rarely asks for anything & contentedly eats what is placed in fron of him without much ado! Anyway the bacon adds a lovely hard to characterize richness & the texure of the sauce is ideal for spagheti. We had enough for lunch the next day with more pasta & it was even better! I did add 1/2 teaspoon of fennel seed - am compelled to do this with tomato sauce & enjoyed seeing you list the 2 secret ingredients given to me years ago when I was a sweet young thing learning to cook in Montana by a spry octagenerian Italian neighbor - mace & nutmeg! Will make this again - double batch & freeze for when I am on contract & have no time to cook. Thank you for posting, Jan! errr...amend "gut" in the above to "guy" so DH won't be offended LOL!"
"Jan this is a great recipe. The flavour from the bacon is really lovely. Next time I will omit the thyme though as I'm not really a big fan. Thanks for posting a keeper."
"YUM!! This is the sauce has the perfect blend of flavours!! It's easy to prepare and is very versitile. Thanks for sharing Jan....I'll be using this one often!"
"Jan, once again you provide me with a keeper recipe that I use regularly! This is similar to your Pasta Bake recipe (which I make every week without fail!), today, however, I am making lasagne. The only thing I do different is omit the bell peppers simply because I don't like them, I tend to be heavy handed with the herbs to make up for it ;) Also, I only add the red wine when I have it. Anyway, I love this recipe - very versatile & I like that you can have it in 30 minutes OR 2 hours depending on how much time one has on one's hands. I am returning to work soon & plan on making this up on Sundays to freeze for use through the week. You know what else? I have NEVER bought preservative-laden pasta sauce in a jar since coming across this recipe (& your Pasta Bake recipe) - so thanks Jan :) You're a legend!"