This sauce is soooo yummy!!! I was looking for recipes to use up some of our canned tomato juice and tomatoes from last year and this one was perfect! I wasn't sure what "beef sausage" was, being an experienced cook. However, I used 1/2 lb of sausage and 1/2 lb of beef and it still tastes very good. I skipped the step of cooking the onion and mushrooms in olive oil and just cooked them with the beef/sausage. I used shiraz wine as many others suggested. I can definitely taste the uniqueness of the wine in the sauce. Thanks for this great recipe - its one I'm sure I will use again! Oh, one other thing - it is a sweet sauce. I like the sweet, but if you don't like sweet spaghetti sauce, you might want to cut down on the sugar a bit.

Very good sauce. I added minced ground beef to make it more of a meat sauce. I also transferred it to a slow cooker and let it simmer all day. Made enough to freeze and it was actually better a few weeks later.

This is the best sauce I have ever had. I added 1/2 cup green pepper and used Grao Vasco Garrafeira (red wine).

I made this with ground pork, and added the seasonings until it was how I wanted it. I forgot the sugar, and it made no difference at all. The red wine added great flavor. Thanks!

I have found some truly excellent spaghetti sauce recipes at allrecipes, but this one is the best. My son and wife both gave it two thumbs up. I did reduce the sugar by half and it was exactly the right amount, lending a taste of sweetness but not so sweet that it tasted like desert. The burgundy provided a twist which is hard to describe, but welcome nonetheless. It did not leave any sort of liquory flavor and did not overwhelm. Highly recommended. Authentically Italian.

Excellent! We love this recipe, kids included. I used Italian Sausage in it, and found I needed about 2 lbs of it to equal out the amount of sauce. This is the best spaghetti we have ever tasted though. Really great flavor! Had plenty left over to freeze and save for another day.

This is not the worst spaghetti I have had but, it certainly is not the best. The sauce is mild and lacks in flavor.

A little too sweet for my tastes - next time I'll cut the sugar back to about 2 tablespoons. Otherwise a nice, flavorful sauce

this is the first time I have made spaghetti sauce from scratch and it was sooo good I will not be going back to storebaught sauces after this, it was though a little sweet, next time I'll be sure to cut the sugar in half.

My family LOVED this recipe. I used brown sugar instead of white and it was great. This one takes time but is worth the wait!

We LOVED this sauce! The wine is an awesome addition. I used 1 pound Italian Sausage and 1 pound Ground Beef. I also used 16 ounces of fresh mushrooms, quartered. Very hearty recipe.

This was awesome. I simmered for 4 HOURS-ALL I COULD STAND. I cut the sugar out completely- not needed. Great enough without!!!

Very nice flavor, we loved it. I used ground beef in mine. I will make this sauce again but I will add more mushrooms and big chunks of peppers and celery because I like veggies in my sauce. Thanks Melinda I used the leftover sauce to make Pizza burgers and let me tell you the sauce is even better the next day. I had leftover burger patties I put them in a bun with cheese and then the sauce in between and on top of the bun with a little bit of grated cheese. They were good.

This is a great red sauce recipe. I followed the directions exactly without changing a thing. Will make this one again when my family request Spaghetti.

When I made it I had to leave wine out and it was still a great recipe. I will be adding to my list of family fav.

Spectacular! I didn't have plum tomatoes, but used stewed tomatoes I had on hand. Used shiraz, as the previous reviewer had mentioned; mine wound up cooking about 6 hours, as I have the flu. The recipe submitter is right, the longer you simmer, the better it is (I did taste, throughout, using my own spoon)It proved to be wonderful comfort food on a cold winter day for my whle family, and not too spicy for my mother-in-law...