World's Best Pasta Sauce! Recipe

I had never written a recipe review before, but this one truly deserved it. I followed the recipe exactly and the result was absolutely amazing. As someone who has been cooking Italian food for years, I can confidently say that this sauce was exceptional. Even my Italian husband said it was the best sauce he's ever tasted!

Initially, the recipe does not yield 16 servings as indicated. I prepared it for 5 individuals, including 2 seniors, and we hardly had any leftovers. Following the instructions precisely for the first attempt, I later made some modifications, resulting in a superior outcome. If your sausage comes in an 18oz package, slice it and place it in the slow cooker. The ground beef, typically in a 1lb package, should also be added to the cooker. Chop a small onion and incorporate it. Pre-browning the meats/onion is dispensable. After adding the tomato components and water, stir well to combine with the ground beef. Allow it to cook on low for 8 hours. At the 6 hour mark, double all the spices in the recipe except sugar (I opted for garlic powder over fresh garlic) and include them in the slow cooker.

I made some adjustments to the recipe by increasing the garlic to 5 tablespoons, using 3 pounds of beef instead of the original amount, and adding 1 cup of beef broth instead of 1/2 cup. I also included 2 packages of sweet sausage. The results were fantastic! This dish easily fed my family of 7 and left me with 4 quarts of delicious sauce as leftovers. I served it with garlic bread made with French bread and a garlic spread, topped with a light dusting of Italian seasoning. I paired it with 0.5 pounds of high-quality linguini and freshly shaved Parmesan cheese. Overall, a great meal that I will definitely make again!

Such a fantastic recipe! I usually cook by instinct, adjusting flavors to suit my family's preferences. For this dish, I combined fresh basil and Italian seasoning with dried herbs, added a couple of bay leaves, and extra fennel. A touch of red pepper flakes gave it a nice kick. I mixed in 1 pound of ground pork and 1 1/2 pounds of ground beef for a rich flavor. Using high-quality ingredients really elevates the taste. Cento brand products have an amazing flavor profile. Thank you for sharing this wonderful recipe! My family absolutely adores it! I also tried making lasagna with this sauce, and it was absolutely phenomenal!

Excellent recipe! I have made it twice already and made a few adjustments to give it a spicy kick. - I doubled or tripled the amount of fresh garlic. - Instead of beef, I used 1lb of spicy Andouille sausage. - I started by sautéing red pepper flakes in olive oil along with the garlic, sausage, and onion. - I skipped the water and sugar. - I also added a couple of bay leaves for extra flavor.

I will definitely be making this recipe again. I tripled the ingredients so that I could freeze some for later. This recipe has solved the mystery of what was missing in my previous sauces - red wine! The scent and flavor are reminiscent of high-quality restaurant dishes. I started by reducing about 1/2 cup of red wine with garlic, olive oil, onions, and bell peppers. Then I added the rest of the ingredients along with an additional cup of wine. Although my husband and I don't drink wine, we receive it as gifts. The fennel seeds provided a lovely flavor enhancement.

I substituted stewed tomatoes and blended them before adding to the dish. Additionally, I included a pinch of red pepper, omitted the water, and simmered for 45 minutes. The result was absolutely delicious!

This sauce was absolutely delicious and a hit with my entire family! I made a few modifications to the original recipe - I included 1 lb each of mild and hot Italian sausage (casings removed, sautéed with the onion and garlic) and skipped the water, opting for double the amount of tomato sauce instead. This has now become my favorite go-to sauce recipe!

This sauce is absolutely delicious! I made a couple of adjustments to the recipe. Instead of using the linked sausage, I opted for ground sweet Italian sausage, which enhanced the texture of the sauce beautifully. I also included three times the amount of fresh herbs instead of using dried ones. Additionally, I cooked it for double the recommended time, adding water when necessary. Whichever way you choose to prepare it, you are sure to fall in love with it.

I mostly followed the recipe, but made a few adjustments to suit my preferences. I opted for sliced stewed tomatoes instead of crushed tomatoes for a chunkier texture, and mashed them slightly as it cooked. Since I didn't have tomato sauce on hand, I used vegetable broth to thin out the mixture. I coarsely chopped the onion to maintain a chunky consistency. I seasoned the dish to taste rather than sticking to specific measurements. I used this flavorful sauce with spaghetti, only consuming a few servings as a single guy with no kids, leaving me with a surplus of sauce. To avoid the noodles becoming soggy in the fridge, I combined the leftover sauce with the remaining pasta, sprinkled it with an Italian cheese blend, and baked it for around 30 minutes. It has made for delightful lunch leftovers.

Spaghetti has been my favorite meal since I was about 5 years old, so I've tried numerous sauces in my quest to find The One. I recently stumbled upon this recipe and followed it almost exactly, with just a couple of tweaks: 1) Instead of having chunks of onion in the sauce, I blended the onion with the tomato sauce to preserve the flavor while eliminating the texture. 2) By mistake, I used moose breakfast sausage instead of regular ground moose (or beef), but surprisingly, the subtle difference didn't bother me. I typically avoid beef and opt for wild meat or turkey as replacements. After 33 years of experimenting, I can confidently say that my search is over. This spaghetti sauce recipe is now my undisputed favorite! Thank you for sharing such a wonderful recipe.

We are thrilled to have discovered this product. It is hands down the best we have ever tasted! We use it in all our cooking, especially in our lasagna, and it never fails to impress. Surprisingly, since switching to this sauce, my acid reflux has improved significantly compared to when I used other jarred sauces. I can enjoy this sauce without any discomfort, which is a huge bonus!

I made baked pasta with this sauce and it was absolutely delicious! Simply layer your favorite freshly cooked pasta in individual serving dishes, generously coat it with this rich sauce straight from the stovetop, sprinkle with grated Mozzarella, and broil on low until the cheese is melted and bubbly. Such a winner - highly recommended!

Fantastic recipe! I decided to enhance it by incorporating some oregano to cater to my husband's preference. Additionally, I opted for turkey sausage instead of pork, and included some Italian seasoning while cooking. I skipped the step of draining since it wasn't necessary. I took a more intuitive approach with the herbs and sugar, adding a pinch of sugar based on my grandma's advice to balance the acidity.

This recipe is easy to make, incredibly tasty, and makes a large portion!

I absolutely adore this sauce! It has all the flavors I was dreaming of.

Amazingly rich and flavorful sauce!

I have prepared this dish multiple times and it has become a beloved choice among my family and friends. For my next attempt, I am considering incorporating 1 tablespoon of Worcestershire sauce. I am curious to know your thoughts on this addition. Thank you, Randy.

I was hesitant at first after hearing that fennel tastes like black licorice, a flavor I dislike. However, I decided to give it a try and I'm incredibly happy that I did! It has become a regular dish on our Sunday Dinner menu, much to the delight of my picky daughter-in-law. The whole family enjoys it and now my son even helps in preparing the pasta while I work on the red sauce. It has truly added a delicious touch to our family meals and made life in the kitchen much more enjoyable!

My husband just proclaimed this sauce as "the best you have ever made!" I followed the recipe precisely as written, except for omitting the fennel seed as I couldn't find any at the store.