Manny's Manly Meat Sauce

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The flavor in this sauce is hearty and robust. My husband loves this!

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my sauce is better. too thin. too plain

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My first look at the recipe had me thinking it may be thinner than the thick meat sauce I was going for. Not to be insulting, but that is easily remedied.

So right off the bat I changed a few things... To thicken the sauce I simmered it the amount of time recommended plus some to get the flavors really going and added a spoonfull of tomato paste. If you used regular tomato sauce like I did instead of crushed tomatoes, this was essential.

Also, I'm not a fan of allspice in dinner dishes normally. It is very cinnamon-ey, so I left it out. I also used garlic and onion powder, as well as dried parsley, as those are not fresh ingredients I had laying around.

I thought the sauce was absolutely to die for, and I'm cooking it again tonight for a house full of people!

Every recipe can turn out different with every cook. Knowing some of the basics of how to thicken or thin sauces, how long to simmer them, etc. can really help out the everyday home cook. And the wonderful thing is that it is all at our fingertips via the internet!

My advice to anyone who didn't like this in any way is to not be afraid to tweak things to your taste, and if something doesn't seem right during the cooking (like the sauce being too thin do something to fix it, and give it time! Some things, like sauces, take a little bit of time.

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I dont understand any of the reviews stating that this recipe is "too watery." I think it was perfect. I used a very large sautee/sauce pan for everything but the noodles and it was perfect. You need to let it simmer for a while so some of the juices lessen but then it ends up perfect. This is WHY she says to simmer 10 minutes or so. Don't just do 5. I agree with the one review that the people who did NOT use the mushrooms ruined the recipe. You can't expect good results if you take out a key ingredient. My thoughts on the all spices is that its a little sugary/cinnamon-y for my taste. If you like that taste, put it in, but if not, I wouldnt use it. I don't think it would ruin the recipe to take it out if you don't like that taste. I really think it was good though, and clearly the people who said it was too watery don't know how to make proper sauces.

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Either my 28-oz can of tomatoes was remarkably watery, or Rachael's recipe calls for too much broth and/or wine.

The taste was not bad, the recipe is certainly well suited to add other ingredients such as frozen mixed pepper strips, and the bread was very useful for soaking up the excess sogginess in the sauce.

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This recipe is a little more work than I'm used to giving to my pasta sauce, but the flavors are so worth the effort! It is definitely "manly" because of its bold, thick, robust flavor. We will make it again in our home.

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This was absolutely Awful! I followed the recipe to the letter and the finished product was so inedible, that I had to throw it out.
I wish that there was something positive that I can say here... yeah, no. Not happening. Oh, wait, the allspice was an interesting twist...that's about it.

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This was very good. I used ground turkey and left out the mushrooms and it was still very beefy-tasting and rich. After the turkey started to cook, I drained off a LOT of the fat/liquid in the pan. That helped it brown and that plus the wine and beef broth really deepen the flavor. It's not necessarily gourmet, but it's hearty, cheap to make and very simple! Will make again.

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I use this recipe for every base spaghetti sauce I ever do now.

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Great dish. I've made it several times and it never dissapoints. Definately one of Rachel's best!