13 Reviews | Be the first to review!
Reviews
abarnum619 on 5.19.2010
Yum, yum, YUM. This is such a great sauce. I have made it a number of times now, and i love it every time. Especially great with Ryan’s homemade pasta too!
Beth S on 5.24.2010
Love this recipe. It is one of my fav go to recipes now when making pasta. Easy to make and tastes fantastic with whatever wine I have at the time.
ral226 on 6.6.2010
delicious! made it tonight for the first time and substituted ground turkey for ground beef. thank ryan for sharing this recipe with us.
cbunyan on 6.27.2010
Mine came out so incredibly acidic. I added more milk and carrots, but it was still so sharp it practically burned my throat. So many people had success with this recipe, I don’t get it. I did use the max amount of recommended wine, could that be my problem?
heathershade on 7.7.2010
Oh my my. I made this today (with only one addition, I had some baby bella ‘shrooms and couldn’t resist tossing some in, ohhhh I love ‘shrooms!) ….and wow, was it good. We ate it with spaghetti and it wasn’t long after dinner (maybe an hour?) that my man went back for more- 2 times to be exact- spreading the sauce on wheat buns like some kinda Bolognese manwiches lol! This sauce is divine. We both loved it, so savory and delicious. Can’t wait for leftovers. Mmm!
foxieroxie on 8.19.2010
foxieroxie reviewed on 8.19.2010
This dish was fantastic – Though I made modifications of my own, Pastor Ryan’s base ingredients and quantities (and especially the process for introducing the ingredients gradually) made for a great dish that I will definitely make again.
My modifications: I used ground low-fat turkey instead of beef, added two chopped celery stalks, and simmered with 3 bay leaves and 5 red chiles for a little kick (remove before serving). I may have added a touch more basil & oregano too – I used fresh and so I had to compensate with more than just 2 TBS each for taste.
My Personal Preference Tip: While the sauce was simmering over 2 hours, I skimmed off the thinner liquid separating and rising to the top -I don’t care for the “watery” sauce that separates and accumulates at the bottom of my pasta bowl. Hence, I also drained the whole tomatoes instead of using their juice (is is not specified in this recipe but most call for the juice); I substituted the juice with tomato sauce half the amount (also for a little more flavor since the Turkey meat is not as robust) .
ilovetocook! on 1.4.2011
my new go to pasta sauce. used lean ground turkey and added a bay leaf. froze a portion and it was even tastier!
OhSweetJenny on 5.9.2011
Very good recipe; I’ve made it exactly as written, and also sometimes with variation. For instance, once or twice didn’t have red wine that I was willing to use, so used beer: came out awesome (had a great flavor for making a Sloppy Joe- type sandwiches with the leftovers). I’ve also subsituted half of the ground beef with ground Italian sausage at times.
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7 Comments | Be the first to comment!
Comments
hot kitchen on 1.11.2010
I made this for dinner tonight and it was delicious. It was also easy enough to make that I could do it after working a full eight hour day!.I can’t wait to have the leftovers for lunch tomorrow!
iamcaressa on 1.15.2010
A batch of this is enough for two meals for our family, so I freeze half for use later. It’s SO good. Delicious.
Beth S on 3.15.2010
I absolutely love this recipe. I’ve made it several times now. It is one of my fav go to recipes. Goes great with any pasta and tastes even better the next day.
jennhughes on 3.20.2010
I have made this sauce on several occasions and it is delicious every time! Thanks Pastor Ryan!
foxieroxie on 8.19.2010
This dish was fantastic – made it for 2 and have plenty left over and I’m super excited about that. My modifications: I used ground low-fat turkey instead of beef, added two chopped celery stalks, and simmered with 3 bay leaves and 5 red chiles for a little kick (remove before serving). I may have added a touch more basil & oregano too
stripytail on 10.13.2010
This was the first time I used wine in sauce, and from now on, there will always be red wine in my sauce. So. Good.
on 10.13.2010
My first time too for using red wine in sauce and I think it made all the difference in this amazing recipe. I know better now. Unbelievably good.
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