Awesome recipe! Would change just a few things - I would add fresh minced garlic to the sauteed veggies, and add my seasonings there. Cooking them in the oil I find generally brings out more of the flavor. I would also add oregano or Italian seasoning blend - although a great sauce, wasn't super flavorful and that's my preference. Otherwise, I think it's a definite keeper and just in time for the weather to turn chilly. Thank you for sharing!
I made this recipe as written. It was a masterpiece. I have never made anything like this in my life that tasted this complex. Thank you for the recipe! I have enjoyed watching you on Youtube. (Next time, I might add a little handful of brown sugar at the end to take a little of the acid bite of the tomatoes away, but seriously perfect as is). I ate it without noodles just in a bowl =)
I liked learning the technique of using the milk but something about the flavor of this was just...off. It tasted too much like wine and not like anything else. I will definitely try using my own seasonings next time!
First time, followed the recipe and instructions and the results were delicious! Second time, like any cook, I wanted to add my own touches: 1) Divided meat 1/2-ground chuck, 1/2 ground sweet Italian sausage; 2) Added 1 tsp. of garlic powder to spices; 3) Used Half & Half instead of 2% milk; and used 2 jars of thick & hearty sauce (time-saver). Flavor, consistency was amazing! Note: Follow stirring instructions, increasing times to obtain desired consistency. SAVE PASTA WATER - A cup of the pasta water will come in handy to loosen up the rich sauce if you find it too thick. I used it and it not only loosened the sauce, but it enhanced it as well.
I made this last night and my Sicilian husband who doesn't like red sauce declared it the best red sauce he's ever eaten! Although I usually stick to the recipe I did make several changes on this one. I added 4 slices of bacon, diced, with the other fats and added 2 cloves of garlic. He hates carrots so I shredded them to hide them in the sauce. I used only Italian sausage for the meat and only used 2.5 links. Substituted Stewed Italian tomatoes for the whole tomatoes, and swapped out the milk with heavy cream. I only used 1/2 tsp. salt and substituted 1 can of low sodium chicken broth for the water. I did skim off the fat before serving which eliminated some of the fat...hey! don't judge me :)
Fabulous- just like our favorite Italian restaurant version! I did add 2 cloves of crushed garlic (because what is Italian without garlic??) and I don’t do alcohol at all so subbed 2 cups beef stock for the white wine. Perfect!
I followed the recipe without making any changes and the flavour was so very different to the "meat sauce" I've made in the past. Certainly more time consuming but worth it!
I thought this was an excellent recipe. The taste was fantastic. I doubled the recipe to have leftovers to freeze. I couldn't use the wine in the recipe so I added half chicken broth and half beef broth. The only issues that I found was that it did take longer to simmer each step than stated which wasn't really an issue for such a yummy recipe. It was worth the time. I also felt that it was a little thin when it was done cooking so I had to add some tomato paste at the end to thicken it up. That didn't alter the recipe at all. It was fantastic and I'm glad that I doubled the recipe to freeze some leftovers for future use. Nice job Chef John.
I followed the recipe exactly, as I usually do with a new recipe. This was so amazingly perfect, I will probably never make any changes. Well, maybe I'll double it. The sauce only improves with long cooking time. And I really don't like chopping carrots.
