Relates Jo Anne H. of Colorado Springs, Colorado, “I used to put sweet Italian sausage made with aniseed in my spaghetti sauce. I can’t find the sausage anymore, but my sauce gets raves when I add a bit of aniseed.”
In Easton, Pennsylvania, Margaret Glassic lets this hearty sauce simmer while she mixes up the meatballs. "I've served this pasta dish for 50 years, and people still tell me it's the best they've had," she relates.
Our three boys don't seem to mind the flavor mushrooms, green peppers and onions in my spaghetti sauce as much as the chunks. Through the years, I've learned to chop the vegetables very fine so there's nothing for them to search for and pick out.—LaVonne Hegland, St. Michael, Minnesota