I agree – this is the best sauce I’ve made. Would it work for this? Spaghetti without cheese is like a kiss without a squeeze. Best spaghetti I’ve made! Hi! Pour in chicken broth, crushed tomatoes, tomato sauce, tomato paste, sugar, fennel, oregano, salt, pepper, basil, and parsley. Notify me of follow-up comments by email. I enjoy searching for new recipes, especially spaghetti. Interestingly enough, even though spaghetti is mostly associated with the Bolognese sauce (also called ragù), it wasn’t actually common to eat it in that combination in Bologna, as spaghetti grew to popularity in Naples. Alicia – wow, your changes sound decadent and amazing! Thanks Mel, this one’s definitely a winner! You have finally convinced me! I made this last night and love it. Thanks for letting me know! of the last ingredient – the balsamic vinegar, and I also use a good brand from Costco. The flavor will be slightly different, but I think it should work fine. Agree with DRR…unless you have something useful or constructive to say, which you didn’t, keep it to yourself. I can see why people would be irked by their staple food getting a makeover, but for me this is like covering a song—you might have a better or a more popular version, but the first one will always have a particular significance.
I haven’t tried – not sure if the pH levels are safe for canning. I thought I’d give this a try, was thinking to myself “this could be just another site with all great reviews only to discover the dish tastes ordinary” as I have been searching for the best bolognaise recipe for years and THIS IS IT, THIS IS THE ONE! Tonight will be another spaghetti night. Thank you . I love the red pepper in it! Turned out fantastic. I would then thaw it in the fridge, simmer for an hour and add the vinegar at the end as the recipe directs. ©2010 — 2020 A Spicy Perspective. I feel like I should add more spices but if it’s suppose to be this way and the flavors come out in the cooking time I will refrain. I also added diced zucchini. Thankyou from Australia! Hi Sara – I bet your authentic recipe is delicious! Also, it might not cook down and thicken like it does on the stove when simmered. Thanks for the recipe! I seriously make something of yours every night!

I don’t know why the ground beef I use always comes out tough, flavorless, hard, and over-done.
I really want to add it but afraid the taste will be present. I’ve never made it in the slow cooker so you’ll have to experiment. Be sure to brown the meat and veggies (brown, not burn), that browned flavor is an important part of the sauces rich, robust flavor.

This sauce was good. , Yum!!

It looks amAAAzing! I’ve made it so many times now. Good luck! I’ve learned a few things trying to imitate that amazingly delicious pasta sauce that I get at a few of my favorite Italian … Our family enjoys a good marinara and have found that we just don’t like meat in our Italian food…ever…except of course for something like chicken parm! Sally – I’m glad that you tried this and it was a hit with you and your husband. This served no purpose whatsoever except to be mean and criticize. I believe the main secret is to purée the onions and red pepper, along with the balsamic vinegar at the end. Those are the only changes I made and quite frankly I would not change a thing , though certainly would add the mushrooms next time and make  a full recipe. I used some that I had frozen (you’re right in saying this makes a lot!) Last year, I made LOTS with my tomatoes, and froze it in 2-3 cup containers, minus the vinegar. Thank you thank you thank you!

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