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SL's Spaghetti Recipe

SL's Spaghetti

Sandra Lee

Recipe courtesy Sandra Lee

Show: Semi-Homemade CookingEpisode: Italian

Rated: 3 stars out of 5Rate This RecipeRead users' reviews (60)

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Average Rating:

Total Reviews: 60

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  • on December 05, 2011

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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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  • on March 22, 2011

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

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  • on October 25, 2010

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

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  • on June 26, 2010

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

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  • on June 06, 2010

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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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  • on April 26, 2010

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    Much worse than the sauce right from the jar.

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  • on March 18, 2010

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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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  • on December 27, 2009

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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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  • on August 31, 2009

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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.

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  • on January 18, 2009

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    My husband and I both love this recipe. He especially loves the whole pieces of garlic. I do use Italian Turkey sausage instead of beef and I omit the butter to keep fat and calories down. I also add oregano. The taste of the red wine is key!!

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