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4

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Total Reviews: 5

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  • on March 13, 2013

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    I made this yesterday and it is very good. I had my ribs sliced into 1/2" strips, I cut them into 2 bone chunks, browned them to have the crust to saute the onions and garlic. Slow cooker on low for 8 hours. I did not notice the wine error until I read the review from jc60516, I only used about 1.5 cups. All in all it a good pasta sauce. I only used 1 28oz can of tomatoes and a 8 oz can of tomato sauce. I thought that 2 28oz of tomatoes was too much.

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  • on September 22, 2012

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    I would have given this a much higher review if it wasn't for the typos. You should use the version of this recipe in the "Italian braised beef with root vegetables" recipe. One example is the one bottle of white wine versus one cup. Great sauce though. It's just for the novice cooks out there like myself who follow recipes to the tee, especially the first time trying it, and it possibly ruins it.

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  • on June 22, 2012

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    The very best Spaghetti and Meatballs ever!!!!!

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  • on April 25, 2012

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    This looks wonderful. It is possible to make in large batches so that I can bottle it in jars. I get tomatoes by the bushel and am looking for a good recipe to can. Pat

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  • on February 18, 2012

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    Thank you for this recipe. I was needing a "reboot" of the traditional sauce my gramma used to make. I know she used meats but was not sure which ones or how to incorporate them. This was amazing. Also like your meatball recipe! Our "secret" is to take Italian bread that has been around for 3-5 days, dry it out on the counter and use later for meatballs. Soak bread in water, or milk like you do. (Seems like it wastes milk though? Anyway, LOVE IT.

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