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Stamp-of-Approval Spaghetti Sauce Recipe

Stamp-of-Approval Spaghetti Sauce Recipe

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
TOTAL TIME: Prep: 30 min. Cook: 8 hours YIELD:12 servings

Ingredients

  • 2 pounds ground beef
  • 3/4 pound bulk Italian sausage
  • 4 medium onions, finely chopped
  • 8 garlic cloves, minced
  • 4 cans (14-1/2 ounces each) diced tomatoes, undrained
  • 4 cans (6 ounces each) tomato paste
  • 1/2 cup water
  • 1/4 cup sugar
  • 1/4 cup Worcestershire sauce
  • 1 tablespoon canola oil
  • 1/4 cup minced fresh parsley
  • 2 tablespoons minced fresh basil or 2 teaspoons dried basil
  • 1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
  • 4 bay leaves
  • 1 teaspoon rubbed sage
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon pepper
  • Hot cooked spaghetti

Directions

  • 1. In a Dutch oven, cook the beef, sausage, onions and garlic over medium heat until meat is no longer pink; drain.
  • 2. Transfer to a 5-qt. slow cooker. Stir in the tomatoes, tomato paste, water, sugar, Worcestershire sauce, oil and seasonings.
  • 3. Cover and cook on low for 8-10 hours. Discard bay leaves. Serve with spaghetti.
    Freeze option: Cool before placing in a freezer container. Cover and freeze for up to 3 months.Thaw in the refrigerator overnight. Place in a large saucepan; heat through, stirring occasionally. Serve with spaghetti. Yield: 12 servings (3 quarts).

Nutritional Facts

1 cup: 335 calories, 16g fat (5g saturated fat), 62mg cholesterol, 622mg sodium, 27g carbohydrate (16g sugars, 5g fiber), 22g protein .

Reviews for Stamp-of-Approval Spaghetti Sauce

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MY REVIEW
angela32
Reviewed Jul. 28, 2016

"I swap out the canola oil, for olive oil and the plain canned tomatoes with fire roasted. I also add red pepper flakes, because we like it a bit spicy. It is great as is though! I have made it both ways!"

MY REVIEW
dschultz01
Reviewed Mar. 28, 2016

"Very good sauce. I cut the recipe in half and put it in a 3-quart slow cooker for about 6 hours. Came out great!"

MY REVIEW
badger.7158
Reviewed Mar. 1, 2016

"Sounds so good. If I were to change anything about it, I would add some sliced button mushrooms."

MY REVIEW
j29cjoy
Reviewed Feb. 7, 2016

"This recipe is the best!!! My husband said to throw out all my other recipes. This one can't be beat!!!!!!"

MY REVIEW
redmm97
Reviewed Jan. 28, 2016

"Canola oil is a GMO product. Use instead organic extra virgin olive oil."

MY REVIEW
tsuop
Reviewed Jan. 27, 2016

"For my taste, I would make this w/out the sausage and all hamburger, To: shereeder: To CAN this I would eliminate the meat. Meat can be added as you make each meal. I have done this In the past w/another sauce recipe. Hope this helps."

MY REVIEW
isthisabadjoke
Reviewed Jan. 27, 2016

"Any recipe that cooks this long doesn't need the sugar to offset the acidic tomato taste. The slow cooking with the meat and other spices eliminates that problem. Even a two or three hour simmer will do the same."

MY REVIEW
shereeder
Reviewed Jan. 27, 2016

"Is this recipe possible to can? I have one that I use for canning every year. Just curious as I don't have a lot of freezer space."

MY REVIEW
CowpokeBob
Reviewed Apr. 4, 2015

"This is the best spaghetti sauce we've ever tasted. I have some picky eaters in my family but everyone thinks this is great. Makes way more than we need as listed so I halve the recipe and still have enough to save some for later."

MY REVIEW
voraciousgirl
Reviewed Feb. 12, 2015

"Looks good!"

MY REVIEW
dinacrowell6
Reviewed Feb. 6, 2015

"My Italian family loves this recipe. A huge hit every time."

MY REVIEW
gourmetwanttabe
Reviewed Dec. 13, 2014

"I make this and freeze it 1 cup at a time. Great for lasagna, pizza, spaghetti, etc. The taste is excellent and with just the 2 of us the small amount I freeze is perfect. Great recipe."

MY REVIEW
capecaddy
Reviewed Nov. 28, 2014

"This is as close to the recipe my mother used constantly over 80 years past. I have passed this on to all my family members. It does not last long whenever I make it. Everybody wants a sample of what I make. ABSOLUTELY FANTASTIC."

MY REVIEW
sls777
Reviewed Sep. 7, 2014

"This was delicious ! It will be very hard to use jar sauce again."

MY REVIEW
shuffcow
Reviewed Sep. 5, 2014

"I will probably freeze this in quart- size freezer bags."

MY REVIEW
HEXA
Reviewed Mar. 18, 2014

"This recipe is FANTASTIC just the way it is! You can tinker with the spices, but it's equally great when you don't. I've never made a pasta sauce with Worcestershire sauce in it, surprisingly tasty!"

MY REVIEW
Evelynmom
Reviewed Mar. 7, 2014

"I didn't have the fresh herbs so I used dried and it was still amazing. It seems a bit sweet to me so next time I'll cut back the sugar a bit."

MY REVIEW
kristinmorr3
Reviewed Jan. 17, 2014

"LOVE LOVE LOVE this recipe!!! This has been a FAVORITE family meal for many years! It makes a huge batch which is good because you can freeze it since it makes delicious leftovers even a month later! It doesn't usually last long in the freezer however! I always turn to this spaghetti sauce when I'm having guests over for dinner and it always gets big raves :)"

MY REVIEW
lockhven1965
Reviewed Aug. 20, 2013

"I LOVE this recipe! It's very easy and convenient to make. Absolutely delicious! I will never use a store bought sauce again!"

MY REVIEW
Cheryll1953
Reviewed Jul. 14, 2013

"Have made this dish several times. Greatest slow cooker recipe I have ever run across! Sauce stays on spaghetti and not in the plate"

MY REVIEW
Michellefilliter
Reviewed Apr. 24, 2013

"Awesome. Cooked for 10 HRS and it turned out perfect. Nice texture. Great for cooking while at work!"

MY REVIEW
shecooks1
Reviewed Apr. 1, 2013

"Excellent - I'm no chef but every time I make this EVERYONE asks for the recipe and raves about it for days. Highly highly recommend this one."

MY REVIEW
NanaBee14
Reviewed Apr. 1, 2013

"This is the best and tastiest sauce I have ever tasted. I cook this often, and keep plenty in the freezer. For the diced tomatoes, I uses the "petite cut". LOVE this recipe!"

MY REVIEW
christycincy
Reviewed Mar. 18, 2013

"I made this for dinner for me and my boyfriend and it was delicious. It made a lot but I always like to leave some leftovers at my boyfriend's house so I know that he will eat well when I'm not there to cook for him. I put 3-32 oz containers into his freezer. However, I decided to take one home with me because I decided I wanted more within the same week. Great stuff!!"

MY REVIEW
redmonc1
Reviewed Mar. 5, 2013

"This was wonderful. I cut the recipe in half. I thought that it was too much. Now I wish that I had not. A must try."

MY REVIEW
psloan88
Reviewed Feb. 24, 2013

"Very good - nice to have several meals in the freezer!"

MY REVIEW
Taygin
Reviewed Feb. 7, 2013

"Goodness gracious. Most of you reviewers must be old biddy Negative Nancys and Debbie Downers. I have never understood people who rate or review something they've never tried. Especially the snide remarks about ingredients when you didn't even bother to check how many servings it made lol. Fools. Those who said it was bland, must not be very good cooks. I taste what I'm cooking and adjust spices as needed. How hard is that? This was excellent btw. Don't let the haters keep you from trying it!"

MY REVIEW
mjlouk
Reviewed Jan. 6, 2013

"This makes a ton and I'm hoping freezes well. Tasted really good!"

MY REVIEW
parksville
Reviewed Dec. 22, 2012

"Followed this recipe as is, but we found it very bland. It was very disappointing after reading all of the great reviews. We will not make it again, sorry!"

MY REVIEW
Jkluender
Reviewed Dec. 17, 2012

"I made this for the first time and it's the best homemade sauce I've made. I altered the amounts of meat and most of the ingredients."

MY REVIEW
tastubb2
Reviewed Sep. 20, 2012

"Absolutely delicious spaghetti! I will never buy spaghetti sauce again."

MY REVIEW
DawnLockhart
Reviewed Aug. 21, 2012

"Excellent! Makes a HUGE batch - It also freezes beautifully if you want to put some aside for a later date."

MY REVIEW
justmbeth
Reviewed May. 30, 2012

"The family loved it! Will be making again. Made as written, liked the balance of spices."

MY REVIEW
lindsyanderson
Reviewed Apr. 23, 2012

"Wonderful recipe! I made as is but it could use more oregano!"

MY REVIEW
bjh173rd
Reviewed Apr. 16, 2012

"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!"

MY REVIEW
Weems Grnadma
Reviewed Apr. 4, 2012

"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!"

MY REVIEW
Karla66
Reviewed Apr. 3, 2012

"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."

MY REVIEW
tastydog1
Reviewed Apr. 3, 2012

"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."

MY REVIEW
thymesavour
Reviewed Apr. 2, 2012

"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!"

MY REVIEW
mcampton
Reviewed Apr. 2, 2012

"This was a very good spaghetti, this is a keeper!"

MY REVIEW
ladydydy
Reviewed Apr. 1, 2012

"Amuzing...I was reading all the other ratings...how can you make a negative comment without even trying a recipe?????"

MY REVIEW
ladydydy
Reviewed Apr. 1, 2012

"Oh my...this spaghetti sauce is soooo amazing! Now I can't stand to use canned as there is such an amazing difference. So good I could eat just the sauce and forget the spaghetti. The only thing I changed was just a smidge less sugar. LOVE IT!!!"

MY REVIEW
dgrammer
Reviewed Apr. 1, 2012

"I have made this several times w/ home made ravioli.... Love it! I have altered it a little but many have asked for the recipe :)"

MY REVIEW
sunflower31
Reviewed Apr. 1, 2012

"This is now my to go to Spaghetti sauce recipe. Since there is only the 2 of us I love making a big batch and freezing it for those lazy days when I don't feel like cooking. I added a little more garlic and some crushed red pepper.Wonderful recipe, thanks for sharing!"

MY REVIEW
rjpool
Reviewed Apr. 1, 2012

"I absolutely love this recipe. It has been a hit with my family also!"

MY REVIEW
BIGRUNNINGTAZ
Reviewed Mar. 27, 2012

"FORGOT TO RATE. ITS A 5 STAR"

MY REVIEW
BIGRUNNINGTAZ
Reviewed Mar. 27, 2012

"MADE HALF OF THE RECIPE AND IT WAS DELICIOUS. FIXING TO MADE ANOTHER POT TODAY."

MY REVIEW
fadeley1
Reviewed Mar. 25, 2012

"This recipe was so easy and was the best that I have had."

MY REVIEW
nancyinwi
Reviewed Mar. 23, 2012

"Very bland. I would make it again, but I would add LOTS more spices, specifically garlic, basil and oregano. Loved how easy it was to just fill the crockpot and let it go until we were ready to eat. I cut the recipe in half and we still have leftovers."

MY REVIEW
bridgettevh
Reviewed Mar. 19, 2012

"Excellent! I added mushrooms and celery while cooking the meat. I omitted ground beef. I used sweet and hot italian saisage mixed, removed from casing and crumbled. I added 1/4 cup red wine to the crockpot, brown sugar instead of white sugar. I also added a little rosemary, thyme, and beef boullion. This was the BEST!!! Bold and tons of flavor!"

MY REVIEW
grannysmith356
Reviewed Mar. 18, 2012

"This is the best I have ever had every one enjoyed it. My great grandson said don't lose that recipe."

MY REVIEW
slyfox2
Reviewed Mar. 17, 2012

"This spaghetti is wonderful, my 2 teens and my hubby loved it. they have requested it just about every week since I made it the first time!! Definitely a keeper!!!"

MY REVIEW
MissKarla
Reviewed Mar. 11, 2012

"The ease of this recipe was wonderful. I will make it again but with changes. I prefer a bolder taste with spices and will go with less meat (cut down on the hamburger). Served three other adults and two really liked it the way it was. This is a recipe that definitely can be changed to one's preference. I would recommend to make as written then decide."

MY REVIEW
4evermore
Reviewed Mar. 11, 2012

"Wow, I don't understand all the bad comments. This is a serving for 12 recipe with a 1/4 sugar! That's maybe a teaspoon of sugar per serving. Not bad in my book. Personnally I don't like sweet sauces so I would leave out the sugar. And what's now wrong with tomato paste? I don't get it. It sounds like a great recipe with a lot of flavor from fresh herbs and spices. I rarely have meat with my sauce so I will try with and without. Having it cook in a crock pot is a bonus."

MY REVIEW
heishman01
Reviewed Mar. 10, 2012

"My father is a very picky eater but this is one of his favorite. Thank you for sharing this recipe. Definitely a keeper."

MY REVIEW
BaileySmith
Reviewed Mar. 10, 2012

"My family really enjoyed this dish. My husband didn't even complain about eating left overs the next day!"

MY REVIEW
Coryskitchen
Reviewed Mar. 8, 2012

"The smell while it cooks is amazing! I couldn't wait to try it!! Then it came down to taste, after all the anticipation... it fell short. Bland and no kick. Bummed!"

MY REVIEW
smelonas
Reviewed Mar. 8, 2012

"This makes a huge amount. I had to freeze 2 containers full and I still had enough sauce to eat for 3 days. The only thing I would do different next time is omit the sugar. That gave it a sweet flavor that didn't jive with my family. I added 2 large cans of mushrooms and 1 large can of sliced olives. I thought it was excellent."

MY REVIEW
kingdom17
Reviewed Mar. 6, 2012

"Overall I thought this was a good recipe...just thought the worcestershire was a little overpowering...would decrease it to 1/8 c next time."

MY REVIEW
caryngo
Reviewed Mar. 5, 2012

"You have my stamp-of-approval! I used turkey Italian sausage and home canned tomatoes, and didn't have the marjoram. Absolutely wonderful! I'm hoping it freezes well since I'm cooking for one."

MY REVIEW
cookerydo
Reviewed Mar. 5, 2012

"And I thought mine was good. I had to try this recipe just to compare with my own. Wowzie wow! From now on THIS is my recipe. I made it just like the recipe and I won't change a thing. Yes, it's that good!"

MY REVIEW
Kathi Schmier
Reviewed Mar. 5, 2012

"I agree with GHullar, you all give me high blood pressure with your negativity. This is an excellent recipe. It makes 3 qts. and your compaining about 1 TBS of Canola oil and 4 cans of tomato paste. Please do not

reply with nasty comments and what a recipe is or is not."

MY REVIEW
KPater
Reviewed Mar. 5, 2012

"Haven't tried this recipe yet and may not. Four cans of tomato paste???"

MY REVIEW
CHEFLPRATT
Reviewed Mar. 5, 2012

"I have been using the wonderful recipe since it first appeared in Taste of Home. I use use it at least 1-2 times a month. Not just for spaghetti, but for my sauce for lasagna, eggplant and chicken parmesen and other red sauce receipes. Love it!!"

MY REVIEW
GHullar
Reviewed Mar. 5, 2012

"People!!! Can you at least try a recipe before you give it one star? That is the purpose of rating the recipe. CONCET, I don't see anywhere where this recipe claims to be Sicilian and Arizona does happen to be in the US. Most of us here just want to know if a recipe tastes good and is worth making, especially if it is easy. I gave it five stars just to try to counter you giving it one without even trying it. Almost all of the people who actually made it loved it so I'm guessing it's pretty darn good."

MY REVIEW
cklop
Reviewed Mar. 4, 2012

"Haven't tried this yet but it sounds good. Can I substitute the Worcestershire sauce with something else? Not sure about the anchovies in the W sauce due to seafood allergies in the family."

MY REVIEW
CONCET
Reviewed Mar. 4, 2012

"wORCESTERSHIRE SAUCE AND SAGE AND OREGANO AND CANOLA OIL ALL WRONG IN A SICILIAN RECEIPE. MORE AMERICAN THEN ITALIAN. WOULD NOT GIVE TO MY GRANDCHILDREN!!!!!"

MY REVIEW
trixier
Reviewed Mar. 4, 2012

"The Italian way is to use Flank steak. Pound it, season it, roll it up and tie with string. The meat should be stringy when done. A very good sauce definitely needs to settle over night and then reheated. The bones of this recipe are good. There are some ingredients I would add and subtract. Nice job Melissa, if you and your family like it, that's all that counts!!!"

MY REVIEW
SimplyPut
Reviewed Mar. 4, 2012

"I think I would have to leave out the Bay leaves, sage and marjoram and worcestershire sauce. I would however make this and replace those spices with hot pepper flakes and fennel seeds toasted and then ground. We like our gravy spicy. It is a good base recipe for tweaking."

MY REVIEW
patricia diane
Reviewed Mar. 4, 2012

"Number 1 why not use olive oil. Secondly I cannot see worchester sauce in an Italian recipe. Thirdly (this is a personal thing) neither my husband or I like ground beef browned deal in our sauce. Meatballs or sausage or the tip of a sparerib are fine. My Sicilian grandmother used sugar but I've had to substitute splenda for the last two years as my husband's blood sugar is a problem and splenda has made no diffeence."

MY REVIEW
Mamaoj
Reviewed Mar. 4, 2012

"I do add a pinch of cayenne or crushed red pepper. Other than that, it is perfect."

MY REVIEW
Mamaoj
Reviewed Mar. 4, 2012

"Probably the best sauce ever tried...the only recipe I use now."

MY REVIEW
ShainaT
Reviewed Dec. 3, 2011

"A little bit sweet but Delicious!! I did not add the meat because I made meatballs and added them after making the sauce. I did add some green peppers and cayenne pepper to mine. Definitely the best sauce for spaghetti and it is thick enough to use for Lasagna! It's a keeper for sure!"

MY REVIEW
1happycook
Reviewed Apr. 4, 2011

"THE BEST SPAGHETTI SAUCE RECIPE I HAVE EVER USED! =)"

MY REVIEW
grammaday
Reviewed Mar. 25, 2011

"I hardly ever do a review of recipes, but this one definitely deserves it. This is the best pasta sauce my husband and myself have ever had, bar none! I did add fresh mushrooms and green pepper and upped the spices a little which, because of the extra ingredients, filled the crockpot to the brim, but it cooked just fine in the time indicated. It makes a lot so that you can freeze the leftovers for additional meals, depending on the size of your family. I have shared this recipe with many others who also give it rave reviews. You won't be disappointed with this one!!"

MY REVIEW
lmmf73
Reviewed Jan. 22, 2011

"I make this recipe ever few months; it makes enough that I can serve it for dinner on the night it's made and freeze the rest. It usually lasts us for four meals. It is amazingly good."

MY REVIEW
cat88
Reviewed Jan. 3, 2011

"this sauce was so thick everyone loved it"

MY REVIEW
ladydydy
Reviewed Nov. 9, 2010

"This is a ten star recipe!!! I've made it twice and we absoluately love, love it!!! Amazing flavor...best I've ever had...I can NEVER use another recipe or canned again. Because I have diabetes I used a scosh less sugar and couldn't tell the difference...thank you, thank you!!!"

MY REVIEW
Arnetta57
Reviewed Sep. 26, 2010

"Everyone I have sent this one to LOVES it !"

MY REVIEW
Jenswa
Reviewed Sep. 20, 2010

"This sauce was wonderful. Everyone in my family LOVED it. I used burgandy instead of water and used splenda instead of sugar. Turned out perfect. We will never use jar sauce again!"

MY REVIEW
cricketbean
Reviewed Sep. 8, 2010

"I always try to make my ownsauce as apposed to the jarred variety b/c it cuts the sodium in half. This recipe was easy to put together once the meat was browned and it smelled and tasted amazing I will never buy jarred sauces again! I added zuccini to mine also."

MY REVIEW
NanaBee14
Reviewed Sep. 6, 2010

"The recipe looks difficult with the long list of ingredients, but at least 8 of the ingredients are seasonings. Once the hamburg/sausage is cooked, it's a snap to put everything together in a slow cooker. When I make this recipe I substitute Splenda for Sugar - a little less than the 1/4 cup. This is necessary because my husband can't have sugar. Even with this substitution, the resulting sauce is so tasty! It's one of our favorites."

MY REVIEW
skooter941
Reviewed Apr. 16, 2010

"I make this sauce alot!! Thank you for the fantastic recipe! I'm not a fan of sausage in my spaghetti sauce and have never included Worcestershire sauce in one but I have to admit the combination is very good! Even little ladies have gone back for a second helping!"

MY REVIEW
TatumMcK
Reviewed Feb. 28, 2010

"Yummy! Great for large groups and left overs!!"

MY REVIEW
raages
Reviewed Oct. 8, 2009

"WILL make this again. LOVED it!!"

MY REVIEW
mkwilson
Reviewed Aug. 29, 2009

"This is the most awesome recipe and I am picky about my sauce. I made this when I was cook at my Church's once a month dinner. People kept coming back for seconds. When I make it at home I divide it up & freeze it."

MY REVIEW
janetkroger
Reviewed Aug. 24, 2009

"My family loves this sauce. I took it a step further, I cut the ingrediants by 1/3 to make room for black olives, zuchinni, & mushrooms. What a treat!"

MY REVIEW
betsy mcsherry
Reviewed Apr. 7, 2009

"I made this on Sunday. I used ground italian seasoned turkey and cajun chicken sausage. I always use more than the called for amounts of herbs. My husband I thought it was outstanding. And I have several meals in the freezer for those fast dinners. I am looking forward to making this with our fresh garden tomatoes this summer."

MY REVIEW
dianawoyat
Reviewed Feb. 21, 2009

"loved loved loved it"

MY REVIEW
Deirdre62
Reviewed Feb. 19, 2009

"I cut this recipe in half as there are only two of us and I cooked it in my 2.5 qt. crock pot on low for 8 hours. It tasted terrible, burnt almost. It had a very sharp over cooked taste to it. In reading other reviews I'm wondering if the smaller crock pot had something to do with it. I will try it again full recipe in my 5 qt. crock pot."

MY REVIEW
cherrylady
Reviewed Feb. 15, 2009

"This sauce smelled sooooo good as it cooked all day -- we couldn't wait to eat it! The whole family loved it! It gets our stamp-of-approval!"

MY REVIEW
Seminoles
Reviewed Feb. 11, 2009

"This was wonderful! I added a little salt and used a spicy Italian sausage and everyone loved it. It made plenty so I was able to freeze some for later."

MY REVIEW
hnpotteiger
Reviewed Feb. 9, 2009

"I thought the sauce was great! We will definitely make it again."

MY REVIEW
cgrzanich@aol.com
Reviewed Feb. 6, 2009

"I found this to be very bland as much seasoning that it calls for you would think it would be tasty,a 13 and 19 yr old boys didnt like it"

MY REVIEW
7kcks
Reviewed Feb. 3, 2009

"I have tried various red sauce recipes and this is one I'll make again. I plan to freeze several meals from the large quantity this makes."

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Wine Pairings

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.