SL's Spaghetti

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Love this recipe and you will too!! Its so easy and yummy to eat. I use my fresh made sauce with it already seasoned the way i like and it tastes even better!!

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I thought this was excellent. I have been making my mother's for years and years and really nothing compares, For a change I tried this and thought it was very good. Very tasty.

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its like a bologenese! very easy! i made it and I'm 13! DECADENT! OUTRAGEOUS!AMAZING!

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I cut the garlic jar by half and this came out swell.

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You won't be bothered by any vampires.......

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This sauce is so easy to make and it is the only spaghetti sauce my daughter will eat. I have made it for years and everytime I make it all gets eaten up. The only thing I changed was to reduce the jarred garlic to 1 tbl spoon.

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Much worse than the sauce right from the jar.

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I made this, but not as per recipe, because I noticed that the recipe was very flawed.

The first, noticeably, is the garlic. There's too much.

The second, is the jar of sauce. It's not a bad thing, but tied in with the other ingredients, it can be disastrous. This is because the sauce is already seasond, and has its own fats and whatnot.

Which brings me to the third point: The butter/oil/meat creates too much fat. the wine would reduce this, but

The wine is not very effective here, as it should be added before the sauce to reduce the fat. But, red wine is very tricky in sauces due to its sour flavor. But this is up to you.

The Mushrooms are excessive at this point.

When these variables are fixed into something more comprehendable, it makes an OK sauce. Personally, I think making a sauce around jarred sauce is pointless. The jarred sauce would be good on its own, everything else extra just kills the taste.

I don't reccomend trying this recipe if you are experienced. Otherwise, you may learn a thing or two about altering bland recipes into edible ones.

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Made this alot about 2 years ago and LOVED IT lost the recipe durring a move and just found it again can't wate to make it again.

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This recipe was okay. I drained the mixture after browning the meat and before adding the sauce and red wine. I left just a little. Also, the garlic and red wine balance each other out nicely.