By Roger/OH on February 13, 2004
Photo by Rhonda in Texas
Photo by Rhonda in Texas
"This has become a classic at our house. Sometimes I brown sausage and hamburger to add to it for meat suace or if I don't get lazy I make meatballs. We often freeze the leftover suace for quick weekday meals."
Serving Size: 1 (4955 g)
Servings Per Recipe: 1
"Excellent sauce - made exactly as directed except I left out the mushrooms. I am wondering, though, is the fresh parsley necessary? I didn't notice the taste of it and went out to buy it specifically. Next time I'll try dried to see if I can taste the difference. I also might leave out the green pepper as my family is not a fan (although no one complained). Thank you for sharing your recipe!"
"Great! Simmered most of the day then added Recipe #28248. Omitted the mushrooms cause the kids don't eat them. Guess I got distracted cause I added a third can of diced tomatoes (rather than whole) by mistake and added a cup of wine, again by mistake, because apparently I hallucinated those parts of the recipe LOL. It was still wonderful! Thanks for sharing the recipe!"
"Loved this sauce! The smell permeating the kitchen was wonderful, I just had to keep sampling. I love this recipe because of all the spices. The only thing I changed, was I only used 1/2 pound of mushrooms and that was only because I am not a fan of the fungi but my husband is, so I met him halfway on the amount. Thanks for another great recipe, Roger!"
"I have got to give this 4 stars because it is as good as, if not better than any I have made. I still am looking for that one that knocks my socks off. My cousin used to live with me and she made one that did. She's just KookY and I can't seem to get the recipe from her. Or is she smart??? Anyway this is very good, just not as good as hers. So 4 stars."
"This was one of the best spaghetti sauces I think I have ever made. The sauce was rich and very flavorful. Had a wonderful blend of spices. I made the first batch making only half the recipe but ended up testing it so much during the day I had to make the other half. Made the second batch with 1 pound of hamburger meat, just to see if it made any difference, but it didn't add much at all to this wonderful recipe. Thanks Roger for a great recipe."
"I had this simmering on low heat all day, but couldn't resist sampling frequently. Finally served it over fettucini mixed with steamed zucchini and peppers. Absolutely superb--I plan to keep this as my "company" pasta sauce. Used no meat this time, but I look forward to trying it with beef or sausage."
"First, let me say that I have never eaten tomato 'gravy' that I truly felt deserved 5 stars except in Italy. In this case, 4 stars should be considered a rave review! After simmering most of the day, the sauce was deep and rich in flavor and absolutely delicious! I served it to a group of my children's friends --twentysomethings who appreciate good food. Two of them (whose mothers are wonderful cooks) said it was the best they'd ever had. One (whose mother can't cook a lick) asked if, despite his age, I'd consider adopting him. :) Safe to say they loved it, Roger. Thanks so much for sharing!!! "