736 Reviews of Jo Mama's World Famous Spaghetti

From: Jan Marie

On Aug 30, 2002

Wonderful taste. I shredded country style pork that I cooked in a pressure cooker and added it along with 1 lb sausage and ground beef. I also use a trick from my daughter's Italian mother-in-law: at the end of cooking, add a tsp baking soda. It foams up and simmers down, taking the acid out of the tomatoes so the sauce doesn't talk back to you. Thanks again for sharing your wonderful creation!

From: Teresa M

On Apr 30, 2002

Sharlene~W, This Was EXCELLENT, Permanent Keeper in our house! I followed other’s suggestions of only ½ the water, and only 1 lb. of Italian sausage + 1 lb of ground beef and it turned out great. I will Definitely be making this again! This does make a lot, enough to freeze for another meal. I did add double garlic and onions in it because we like them so much. P.S. Our daughter thinks the name (Jo Mama's World Famous Spaghetti) is cool too, and spaghetti is her favorite. Usually she asks if the sauce is Ragu or not, then she grabs the garlic powder. I don't that's gonna happen for supper tonight. Thanks for another great Keeper! P.S. It didn't happen tonight, everyone loved it!

From: Tracy H.

On Dec 29, 2002

I'm not one for making sauce from scratch b/c it's alot of time when the kids prefer jar sauce. But, I gave it a go. I followed everything to the T. It was a great sauce, just wish I'd read anything about how spicey it was. We are not fans of "heat" in our food so it seemed too much for us. Definitely too spicey for my 4 and 6 yr. old boys. It smelled heavenly all day long and we did like the consistency of it. Next time will omit pepper flakes. Maybe go 1/2 ground beef, but the sausage made it different. Just thought some might find it helpful to know it on the spicey side as written. Will make again with adjustments.

From: Sudie

On Oct 21, 2002

OK, I have to admit I was originally skeptical about this one, because I was married to an Italian chef for a good long while (too long - LOL!) and this isn't the way I usually make "gravy", but this is a winner! REALLY good! I am on a crockpot craze, so I put it in my crockpot and drove everyone crazy with the aroma all day long. I used 2 lbs. of chicken sausage - still doing the low-fat thing - and I didn't add wine, just because I didn't have any handy. I'm so happy that it made a large amount, because I have a nice container in the freezer for another great dinner on a work night!

From: Kellybelly

On Apr 14, 2002

I used 1 lb. HOT Italian sausage & 1 lb. ground chuck. I only used enough water to rinse all the tomato cans. I also added 1 large jar sliced mushrooms and 1 can sliced black olives. It has been simmering now for 1 1/2 hours (I intend to go for 2-3), tastes UNBELIEVABLY good, and is definitely the best I've ever made (and I've tried many recipes). Thank you to all the other "commenters" too!

From: mosscom

On May 7, 2002

I like the flavor that the sausage gives to this recipe. It makes a nice change from ground beef flavor. Like most cooks, I modified the recipe slightly. I used about a half pound of sweet Italian sausage, which I cooked and then drained on paper towels to remove as much grease as possible. The sauce is nice and thick and works well for Once A Month Cooking because it freezes nicely. I'll make this one again. UPDATE: I won't be buying the bottled sauce any more and I threw out my old spaghetti sauce recipe! I have several containers of this sauce in my freezer now. The one change I made was to lower the fat content by using only 1/2 pound of sweet Italian sausage. I fried the sausage and drained it well before using. The taste is still great even with much less meat. I put this recipe in my Once a Month Cooking file.

From: JoAnn

On Apr 2, 2002

This recipe was good. The ingredients all worked well together, and the wine added a nice flavor. I used 1 lb. hamburger and 1 lb. Italian sausage (personal preference). I did think the sauce would/should have been thicker. There seemed to be a lot of meat and not enough "tomato" sauce. Maybe I'll add only 1 lb. of meat next time.

From: Ginger_B

On May 20, 2002

This sauce was fantastic! I love my beggies though, so I doublt the onion, added about 3/4 cup diced bell pepper, and a pint of fresh mushrooms (I left about 1/3 of them in slices, the prettier ones - the rest I diced to spread throughout the sauce more.) I also increased the wine to about 1/3 cup, because I love the flavor, so I only used about 1 1/2 cups water. I let it simmer for about 4 hours before serving, and let the remainer simmer another hour or two before cooling and storing. With the added veggies, the sauce would be fine with the recommended amount of water as long as you're willing to simmer it for a few hours I also used 1 lb. ground chuck and 1/2 lb. mild Italian sausage instead of 2 lbs. sausage, it was great. The whole family loved it, I even sent some home to my dad (Southern custom, kind of.) It was truly a special dinner. Thanks so much, I'll definitely be making this again. I thought maybe next time I'd keep the recipe as is and use it as a sauce for lasanga or manicotti, I know it will definitely be great!

From: Caryn

On Jun 2, 2002

Wow, this was a great sauce - restaurant quality in my opinion! I followed the recipe exactly (mild Italian sausage), and simmered for about 2 1/2 hours. It had an excellent flavor with the ingredients all melded together, and I loved the bite from the crushed red pepper. My husband LOVED the Italian sausage (I usually use ground beef), and he picked your recipe hands down over my mom's recipe (and I have to agree). Lucky for him this recipe makes 4 quarts because there is sauce in the freezer for later. This has become my new spaghetti sauce recipe. Thanks! NOTE: Next time I might drain my sausage just to be a little more health conscious but I will tell you that I was surprised that I didn't notice the sausage grease in the sauce because it was a homogeneous mixture (no separation).

From: Amber Dawn

On Feb 27, 2007

This is by far, the best Spaghetti Sauce I have tasted! All those years of perfecting definitely paid off!