I tried this recipe months back and have been using it ever since. I too found it just a bit strong and so have modified the sugar amount to please the taste buds better. I add 2 - 3 Tblsp. of sugar instead of the recipe amount. I also crumble the sausage as I would hamburger and I use the sweet italian sausage. Everyone comes backs for seconds. Add the spices last for the best flavor. Thanks for a great recipe!

I loved the flavor of this sauce. My children went nuts over it. We only want this sauce from now on. I put in some fresh garlic and celery with the onions. It was very easy to make and sooo good.

This was a tasty one however, from all the sauce recipies I have seen I have to wonder why some simple things are not being used. Like a hearty red wine, roasting the garlic with olive oil then adding it to the sauce. Fresh cracked sea salt instead of table salt. I Always use Fresh herbs when I can and only start out with half in the sauce then finnish with the other half for the last 30 min. to keep the punch of flavor alive. If I have to sub with dry herbs I like to crush them before putting them in, this helps release the flavor and not be as stale tasting. These are just some wonderful tips I have learned over the years from some Fab. Cooks ... and my Mom! Happy creative cooking all.

I add a pound of hambuger to it , it's great, easy

I have been trying for years to find a good spaghetti sauce. One that is bold & very flavorful. This is the one. It is easy and quite tasty. I just love it, & my family and friends did too!

I made this sauce and had nothing but rave reviews. Everyone wanted the recipe. The ONLY thing that I changed was instead of chunks of italian sausage, I crumbled it while it cooked. I had all the spices on hand, so there was nothing special that needed to be bought. Thanks for the recipe and I will definitely be making it again very soon!!! No more premade jar sauces for this house!!!

This is a great spaghetti sauce. The sausage, spices, and tomato products combine well, and none of them have an overpowering effect on the others. I made this sauce to use for a cheese stuffed manocotti. Since the cooking time is 2 to 3 hours, I cooked the sauce a day ahead. It survived overnight refridgeration well as do most sauces, soups, and etc. Unlike previous dishes made with prepared spaghetti sauces, this meal was devoured. Even the remaining sauce was mopped up with some crusty garlic bread. As for making changes to the original recipe, the only feedback I recieved was that the sauce might taste a bit acidy. This, of course, came from one who prefers a sweeter sauce. Perhaps next time I will substitute some of the tomato sauce for a ""sweet"" brand of ketchup or just add a bit more sugar...""just to please my audience"" I think that I will try this sauce the next time I make lasagna. Thanks for the recipe.