This is so yummmmmy

Best recipe I have ever found! I added a couple of bay leaves and instead of chopped tomatoes, I used tomato sauce. As it is cooking, we add sugar to cut down on the acid. Thanks Stephanie!

Love this, I added a jalapeno for some heat and it was great. Perfect for canning =)

I have made this sauce several times and it is always excellent. I added a bay leaf, beef bullion and about halfway through, some baked meatballs. I did use extra garlic and a couple of teaspoons of sugar. It came out great!

Is really really good. I used this recipe for my first time making homemade. Took others advice and added a 1/2 cup sugar, green and red pepper, and celery, I also made my own homemade Italian seasoning!! Was awesome! Thank you!

Thank you, this is the closest recipe to what my mom used to make!

I needed a quickie homemade spaghetti sauce recipe, and I'm glad I tried this one. The only question is, why does it have to cook for at least 6 hrs? The only fresh ingredient I had on hand was parsley, everything else came from my spice rack. I'm still simmering it as I type, but do I really have to wait so long? So far, it tastes great!

I would cook this in the slow cooker. Saves on gas.

This was a great base for the initial recipe. I used in addition to above 2 small cans of the Rotel Tomato Sauce, the juice from a can of regular hot Rotel. I also in a different pan browned 1 pound of Italian hot sausage and 1 pound of regular ground beef and added to the sauce. Cooking on a gas stove made it cook faster so cook time was about 4 hours to 4 1/2 But it was a really good baseline since I never made homemade pasta sauce before. Had rite amount of spice, and the family loved it even the kid!!!

I was getting sick and tired of my mothers pasta she was making it was so plain. My daughter is half Italian so im trying to stick to her roots a little and in a big fan of pasta do I decided to make it on my own. I love this sauce, I couldn't have picked a better one. I'm going to make it again but in a large amount, so I can save it and cook it for lunch or a late night snack.

This is just about the same recipe I have used for forty years. I use link Italian sausage (mild). I par-boil then brown in pan and add to the sauce. I also add Romano cheese as cooking. Cook for as long as I can, most of the time all day. I for got I also stir in a tsp. of baking soda very early to cut the acid. You have to cook a long time to get rid of the soda taste. Some times a little sugar

Great Recipe! I was concerned at first at using fresh onions and garlic and the powder as well, but it turned out good. I did have to use a little sugar to cut the tomato acidity. I think next time it will try it with Italian sausage/ ground sirloin meatballs.

Reeally found this recipe easy and tasty. I added cooked ground beef with hickory smoked sausage, and Ragu traditional spaghetti sauce with other listed ingredients. I also included a dash of Slap Your Mama Seasoning with a cup of sugar to blend all of the flavors.

I haven't tried this recipe yet. Just wanted to say to the poster who asked about if you put the meat in cooked or raw. You should cook it in a skillet or hot pan first. The braising of the outside of the meat gives it tons more flavor. Bon Appetit.

This was the first time I made homemade sauce, and my husband and kids loved it this was the best spaghetti we ever had.

I have been wanting to try a new sauce recipe and now, well after reading all these great reviews, I'm off to make the sauce. My family will be home after 5 today, so I'll be back with a final comment after they have eaten. I will say in advance, thank you Stephani for posting and thank you every one else for commenting. Later!

Stephanie (or anyone who has made this), could you give specifics for the size cans of the first 3 ingredients? I am thinking that it's the big cans, approx 29 ounces of the crushed tomato and puree, then the tiny can of paste. Thanks so much!!

This recipe is AMAZING!! I did listen to the other commenters and did a couple additions to the sauce. Since it didn't specify size, I used the bigger cans of crushed tomatoes (Hunts) and tomato puree/sauce (Meijer Organics) and I used a 14/15oz can of tomato Paste (Hunts) I also added 1 green pepper chopped, about 3 celery stalks chopped and about 9-10 cloves of garlic while the onions were sauteing in an olive oil/Merlot wine mix. I did use fresh parsley and a LOT of fresh basil. More than 2 tbsp. for sure on the basil. And I added 2 bay leaves (which you take out when done) and fresh Romano cheese. I did have to add a lot of sugar to cut down on the acidity and then at the end of the cooking time (which I cooked in my crockpot all day) I used my immersion blender to blend it all. I'm not a chunky sauce fan. I had RAVE reviews from my guests...my cousin constantly wants to know when I'm making the "Italian pasta sauce" haha. This also makes a HUGE batch. If I didn't have so many guests I would have had a lot to freeze which I plan on doing with the batch I'm making tomorrow!! Thanks Stephanie Lusi and all the other commenters for the great recipe and additional ideas!!

The only thing I could say should be improved about this recipe is listing the volume of the tomatoes. The only cans I could find in my store were 28 oz for both the puree and the crushed tomatoes. I suspect the recipe was looking for 16 oz cans b/c the spices were too mild given this volume of sauce. I had to tweak the other ingredients to get the right flavor.

It did not specify the size of can, I went and bought the 28oz. I figured I might as well make a large amount. Added browned beef towards last hour of cooking and it came out great. It's my families favorite. I make enough to freeze and use for later.

This sauce is very good. I agree with several posts that it would have been helpful and LOGICAL to put in the size of cans. I used 2 (28 oz. Each) cans of crushed tomatoes, 1 (28 oz.) can of purée and 1 (12 oz.) can of paste. I added browned hamburger to the sauce and some sugar to cut the acidity and simmered 6 hours.

Annette, thanks for the can sizes... Here is a tip for you, next time use Italian sausage instead of hamburger, I recommend half mild half hot, since you cant or I cant ever find medium spicy, do everything else the same as you did before, huge improvement IMHO.

Thanks for the tip! I bet it will give more taste!