Spaghetti / Pasta Sauce

A delightful Spaghetti sauce, we really enjoyed the flavour so much, wine is always a great ingredient and we are then able to enjoy the rest of the bottle with our dinner.

I did not have any thyme in the pantry so added some Italian seasoning in place of it. absolutely on our list to make again, thanks so much Jan

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I let the sauce simmer for almost 1 hour and a half. We felt it was thick enough for our taste. I used a very small red bell peppers. The red wine gives a great taste. Me and DH always like red wine in spaghetti sauce. Great mix of spices. I had to use a can of tomato puree. I didn't have diced tomatoes. I'm sure it would be better with diced tomatoes. I'll try another time. But even like that, it's really good. Thanks Jan :) Made for MakeMyRecipe tag game

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I have made this recipe 4 or 5 times and it is fantastic every time. We love the deep meaty flavor from the beef broth. It is always good with more peppers and red wine. Love it!

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Yummy! Skipped the bacon (only because I didn't have any on hand), doubled the garlic (we're big fans), & added red peppers (as always). Had enough sauce for 2 meals & lots of leftovers for lunches. Thanks for posting!

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ANOTHER keeper Jan, we made this as part of our first go at OAMC. Left out the bacon & wine - Mark's choice & added celery & carrot coz we had it to use up. After a small taste, we packaged up the rest into containers for the freezer. Next time I'm doubling or even tripling this one. FYI, we simmered for about 3 hours.

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I can't believe I forgot to review this! DH reminded me when he asked if I would make some more of "that spaghetti sauce" again soon. From a gut who rarely asks for anything & contentedly eats what is placed in fron of him without much ado! Anyway the bacon adds a lovely hard to characterize richness & the texure of the sauce is ideal for spagheti. We had enough for lunch the next day with more pasta & it was even better! I did add 1/2 teaspoon of fennel seed - am compelled to do this with tomato sauce & enjoyed seeing you list the 2 secret ingredients given to me years ago when I was a sweet young thing learning to cook in Montana by a spry octagenerian Italian neighbor - mace & nutmeg! Will make this again - double batch & freeze for when I am on contract & have no time to cook. Thank you for posting, Jan! errr...amend "gut" in the above to "guy" so DH won't be offended LOL!

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Jan this is a great recipe. The flavour from the bacon is really lovely. Next time I will omit the thyme though as I'm not really a big fan. Thanks for posting a keeper.

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YUM!! This is the sauce has the perfect blend of flavours!! It's easy to prepare and is very versitile. Thanks for sharing Jan....I'll be using this one often!

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Jan, once again you provide me with a keeper recipe that I use regularly! This is similar to your Pasta Bake recipe (which I make every week without fail!), today, however, I am making lasagne. The only thing I do different is omit the bell peppers simply because I don't like them, I tend to be heavy handed with the herbs to make up for it ;) Also, I only add the red wine when I have it. Anyway, I love this recipe - very versatile & I like that you can have it in 30 minutes OR 2 hours depending on how much time one has on one's hands. I am returning to work soon & plan on making this up on Sundays to freeze for use through the week. You know what else? I have NEVER bought preservative-laden pasta sauce in a jar since coming across this recipe (& your Pasta Bake recipe) - so thanks Jan :) You're a legend!

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