Spaghetti Sauce II

This recipe is similar to the one I’ve used for years. The only difference is that I use two 28 oz cans of tomatoes, 1 tsp sugar, and 1/4 tsp baking soda (to cut the acid.) I’ve found that if you simmer tomato sauce for a long period of time on too high a heat it will become bitter, which might be why this recipe calls for a tbsp of sugar. This is a very thick sauce so you have to keep a close eye on it so it doesn’t burn and turn dark. I simmer my sauces for an hour and allow them to sit for another two for the flavors to continue to meld. Tastes even better the second day.

The ratios of ingredients are all WAY off, and this is even reflected in the 4- and 5-star reviews. -Double the plum (or crushed) tomatoes and use as little as half the amount of paste. -Half the oregano and basil. -Use 1/4 to 1/2 the amount of sugar, if you need to use any at all.

This is a lovely, super simple sauce! (I subbed homemade beef stock for the red wine). I love that there are no bell peppers in this. Tons of flavour. Second batch added 1/2 lb. chopped mushrooms – delicious!

Easy to make and delicious

A super simple but very tasty sauce to have on hand.

Amazing! Very flavorful, great texture and so simple to make! I will never buy jar sauce again! It’s really tasty as chili and does freeze well!

This is our go-to spaghetti sauce recipe. We have made it many times and it is always delicious! I use this recipe to make meat sauce for lasagna as well.

I had to add two cans of water to keep the sauce from burning while it cooked for three hours.

My go to recipe. I typically don’t have red wine on hand so I use coffee instead.

I doubled the recipe – but went easy on the basil and sugar, as some other reviews suggested – and cooked this in my slow cooker on low for about 7 hours or so. It turned out really good. As other reviewers have said, the wine really makes this sauce delicious! I definitely plan to make this again.

It was pretty good.

The BEST sauce recipe I have ever made. Rich and full of flavour. I substituted (2) 18 oz cans of Italian Stewed tomatoes rather than a large can of whole tomatoes and it was wonderful.

This was perfect. I never follow a recipe for sauce, decided to look one up. Didn’t have tomato paste, it was still delicious. Think the wine made the difference.

I have made this recipe so many times now. My family LOVES it. I always put the sausage in it. I have made it with 2 quarts of tomatoes canned from the garden. Better than ever!!

Good meatball recipe. Nothing stand-out. Followed recipe to a “T” except did not add the hot pepper flakes. My husband is the meatball aficionado so this is his rating. ( I would score it a five myself).

This is a great foundation recipe, but I noticed that most of the good reviews have “buts”. It’s great, but…. First – too much sugar. I dialed it back a bit. Instead of a tablespoon do 1/2 or 3/4. Second- too much red pepper. Cut that in half. I don’t like gravy that makes me sweat. Third – use crushed tomatoes rather than whole unless you want giant chunks of tomato in your gravy. I’ve used this recipe twice. It is awesome with some tweaking. For my family of 5, I doubled everything except for the sugar and red pepper. The recipe produces a super thick gravy, so I also cut back on the tomato paste. I added 3/4 lb of ground pork and 1 lb. of sweet sausage (cooked and cut up). I definitely got it right with the second attempt. Again, the recipe provides a great foundation that you can modify to suit your tastes.

So good! I kept catching my husband eating the sauce. I doubled the recipe except for the basil and only used one can of paste. I used two 14.5 oz cans of fire roasted tomatoes (one diced; one crushed), one 14.5 oz can of diced tomatoes with roasted garlic , an 8 oz can of tomato sauce, and one 8 oz can of tomato sauce with basil, garlic and oregano. We try not to have sugar in our diets as much as possible, so I used Pyure instead of the sugar. Then I cooked up 1 pound ground pork, 12 oz ground bison, and a small amount of Italian sausage which I added to the sauce once it was done cooking.

I too only used a 1/2 Tbl. of sugar along with fresh tomato’s skinned from my garden and spicy sausage links . Turned out great !! Thanks for the recipe.

While I personally found it to be absolutely delicious (has a taste similar to Prego, for those wondering), the rest of the family thought it was a bit too sweet. Going to halve the sugar next time, otherwise this fragrant sauce was AMAZING. I omitted the red pepper flakes since my meatballs had some already, but the red wine incorporated so well into the taste, and went wonderfully with them. I also halved the tomato paste since it was plenty thick enough with one.

03/23/2017 So I just made this tonight for my wife and me. I followed the video very carefully and added everything that the video told me with no changes all except the red pepper and the sausage in which I did not add When making it, the sauce smelled very good. I noticed that the pot in the video had way more liquid than mine. Mine was not liquefied at all. After tasting it I thought it was too sweet and my wife thought that it had to much basil and had a sour taste due to the dry red wine. I did use Merlot. We both thought that it was to pasty and to thick for our tasting. If I make this again I would definitely lessen the amounts and eliminate the sugar. I would add water and tomato sauce.

I really liked the flavor. Feeding growing athletes I find I’m having to double recipes so they can enjoy more than one meal. I also added 1 lbs. each Ground Beef and Itlaian. I did use a little cornstrach to thicken. This will be my go to from now on.