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My father is very opinionated, especially about food. This recipe received his almost unreachable stamp of approval. I have yet to hear a disagreement from anyone who has tried it! —Melissa Taylor, Higley, Arizona
This recipe is:
Diabetic Friendly
With Johnsonville Italian Sausage.
Nutritional Facts 1 cup sauce (calculated without spaghetti) equals 298 calories, 12 g fat (4 g saturated fat), 48 mg cholesterol, 557 mg sodium, 30 g carbohydrate, 7 g fiber, 20 g protein. Diabetic Exchanges: 4 vegetable, 2 lean meat, 2 fat.
Originally published as Stamp-of-Approval Spaghetti Sauce in Taste of Home February/March 2009, p16
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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Reviewed on Sep. 20, 2012 by tastubb2
Absolutely delicious spaghetti! I will never buy spaghetti sauce again.
Reviewed on Aug. 21, 2012 by DawnLockhart
Excellent! Makes a HUGE batch - It also freezes beautifully if you want to put some aside for a later date.
Reviewed on May. 30, 2012 by justmbeth
The family loved it! Will be making again. Made as written, liked the balance of spices.
Reviewed on Apr. 23, 2012 by lindsyanderson
Wonderful recipe! I made as is but it could use more oregano!
Reviewed on Apr. 16, 2012 by bjh173rd
I will make this recipe again. My husband and I love it. I made 1/2 the recipe and accidentally put in the full amount of dried basil but the flavor was still great. I also used light olive oil instead of cannola. The final change I made was I used Truvia instead of sugar in the proportion listed on the jar. This will be my "go to" recipe in the future. Thanks!
Reviewed on Apr. 04, 2012 by Weems Grnadma
As one who has cooked tons of spaghetti over the last 65 years this recipe is by far the best and by golly I made the full sized batch even living alone, and so glad I did! Have frozen many containers for quick dinners in the future and like someone already commented, it is so good you can eat it with a spoon! I will share with family but you had better believe I have the recipe in my files now so it can be replenished as needed. What a great find!
Reviewed on Apr. 03, 2012 by Karla66
I was so excited to try this, especially with all the fresh herbs. I made it exactly as directed but my family and I agree that it's missing something. It's very bland and I was very disappointed.
Reviewed on Apr. 03, 2012 by tastydog1
This is a pretty basic red sauce that I have used except for the Worcestershire sauce, sage, and Marjoram. Will have to try these additions. Also for those of us who are not suppose to have the sugar, if you add some carrots, (I process mine in the food processor), that will sweeten the sauce a bet so I do not use the sugar. Also my mother use to put in a can of tomato soup to take some of the acid taste out of the tomatoes and this also should help in the sweetness of the sauce. I don't think she added the sugar if she used to soup.
Reviewed on Apr. 02, 2012 by thymesavour
For those that don't want sugar in their sauce, try this: Cut 4 red, yellow, green, or orange (I like a mixture) peppers in half and remove the seeds. Face cut side down on a foil lined pan and broil or grill the peppers until the skin is charred. Place in a plastic bag for a couple of min. then remove the charred skin. Blend in a blender with some of the tomatoes. Proceed with the recipe as written. I promise you won't miss the sugar. I don't even like raw peppers, but I LOVE LOVE this. It gives the spaghetti sauce such a good flavor. Sometimes I use the sauce blended with some garlic and oregano, but no meat over chicken breast and sprinkled with parmesan cheese or use in chicken caccetore. Yum!
Reviewed on Apr. 02, 2012 by mcampton
This was a very good spaghetti, this is a keeper!
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