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This is the best meat sauce I’ve ever tried. It’s economical, timely and absolutely delicious. I often prepare batches for new moms because it can be kept in the freezer for future meals. Try it with ground chicken instead of beef, if you prefer. –Adalia Schweitzer, Hamilton, Ontario
This recipe is:
Contest Winning
Quick
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Nutritional Facts 1 serving (1 cup) equals 235 calories, 6 g fat (2 g saturated fat), 37 mg cholesterol, 1,138 mg sodium, 28 g carbohydrate, 6 g fiber, 19 g protein.
Originally published as Tangy Meat Sauce in Simple & Delicious March/April 2006, p35
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 Jan. 21, 2010 by TxVee
I like to try something a little different, and this sounded interesting. But I have to say it was the worst meat sauce I've ever tasted. I had a pound of meat that I needed to use, so I doubled everything except the vinegar and sugar, because they were the 'new' ingredients, and it seemed ike too much. I used only half a small onion because the ones I had were pretty hot. We don't eat green pepper, so didn't have any on hand. I added diced tomatoes, and a little water because it was so thick. Also, I was using the microwave for something else, so made it on top of the stove. My finicky husband ate his, but made me promise never to make it again, he thought it was too sweet. I didn't care at all for the vinegary taste and thought it was too salty. My Great Pyrenees approved.
Reviewed on Dec. 06, 2009 by PucciBaby
I left out the green pepper because I'm not a fan but it still tasted really good. my boyfriend said he liked it better than my own recipe! i served it with whole grain spaghetti and it was great. the vinegar was a nice touch.
Reviewed on May. 15, 2009 by kristenr
I love this recipe. It's so easy and it's so nice to know what actually is in it as opposed to premade sauces.
Reviewed on Feb. 25, 2009 by merry2
This is great, I substituted Splenda for the sugar and crushed tomatoes for the tomato sauce and we love it. I use it over spaghetti squash instead of the pasta because I am diabetic and it is really great. Thanks for sharing.
Reviewed on Oct. 26, 2008 by Kelli F.
This is really good, so much better than plain spagetti sauce. I used a can of crushed tomatoes, because I didn't have tomato sauce. It worked well, but I had to add a little water. I will definately be making this again.
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