8 Reviews of Spaghetti Sauce

From: LEEZAH4

On Jan 26, 2006

Late on the review. This was too sweet for us, I would describe it as sweet as barbeque sauce, or sloppy joes. I asked the good people from Zaar Q&A- Philocrates and riffraff suggested that I remove a portion of this and add tomato paste and canned tomatoes. (Thank you) So I did; adding 2 small cans of tomato paste and 1 can (14 oz) of tomatoes, and added alot of extra (dry) italian seasonings, HUGE Difference. The remaining portion I removed I used later and added 2 cans of tomato sauce and cooked elbow macaroni topped it off with cheese. The bulk remainder of the sauce unfortunately I discarded, didn't want to spend any extra money or time trying to fix it towards 'our standards'. Great recipe for alot of people that love this recipe of yours, but just not for us-Sorry...

From: Gail #3

On Nov 14, 2004

This recipe is now a family favourite. I leave it chunky for pasta dishes, and puree it for lasagna and manicotti. The flavour is amazing.

From: Joann Thurmond

On May 31, 2004

instead of patting hamburger with paper towels...put it in a colander and rinse with hot water this will remove most of the grease

From: Chef #169128

On Nov 27, 2004

Very good. This was a big hit. Thanks. Jim

From: BoobaTrap

On Dec 14, 2005

Too sweet. Not real Italian sauce...sorry.

From: CindiNMike

On Mar 2, 2005

Awesome sauce! An italian friend of mine always swore that the key to a good sauce was using peppers of all three colors, so I added a yellow one as well. I also put in a bit more garlic, as we're garlic fans, and a bit of red crushed pepper to give it some zip. And I let it simmer with meatballs and sausage for about 4 hours, to give it more time for the flavors to come out. If you like a good authentic italian meat sauce, this one has my vote!

From: hottpepper

On Jul 6, 2005

Yummy! This is the best spaghetti sauce I have ever tasted. I used 2 tbsp. of fresh garlic and fresh basil. It was so good I froze only 5 quarts and had to eat the rest. Great recipe!

From: Chef Jenna

On Sep 6, 2005

This was wonderful spaghetti sauce, will make again.