Sicilian Spaghetti Sauce

Well then let's see Carl Granata's Sicilian recipe!

wow! rude!!!

this is anything but authentic. It is done and made completely incorrectly and only a person who knows nothing about this Gravy would like it is all done wrong. It is an American version of a wonderful; meal. Sorry but I know im a Sicilian Chef and happened to see this. No real Italain would like this.

This recipe is a nice place to start from, but I made a few changes. I used fresh parsley and basil, replaced half of the water with wine (red or white will do), and instead of cutting the acidity of the sauce with sugar (EEEUW!) I pureed 1/2cup of carrots with the water and wine in the blender. Oh and I quadrupled the garlic.

I'm just picky about my spaghetti sauce.  I made it for all the family and we all agreed we have had better. 

This has been a huge hit in my family. This is my go-to recipe for big family events or whenever someone needs a meal. It also freezes very well.

I made this exactly as stated with the slight change of using turkey Italian sausage. This was outstanding and my wife totally flipped. Used only 1/4 tsp of red pepper to keep the heat down for her and my daughter and the sauce didn't miss a beat. Served this with steamed asparagus drizzled with olive oil and balsamic vinegar. I did use linguine and think it is the right choice. Spaghetti would be fine but I think a wider noodle is better.

This was a really good sauce! Made it for the guys and they loved it! I have some left over and I am going to make a lasagna with it tomorrow, Hubby can't wait! (I also used one cup of red wine in place of water, YUM!

Oh my, is this good! Mine is still cooking on the stove - has about another half hour to go, but I can hardly keep my tasting spoon out of the pot!

This spaghetti sauce was outstanding. I made it for guests without trying it out on my husband first and it was a hit. I've served it several times now for dinner parties and have received numerous requests for the recipe. The recipe also freezes well.

This was great. My husband loved this recipe. "Just what he wanted!" for a good meaty spaghetti sauce. I did not have sausage and doubled the hamburger meat. Letting it simmer with the lid off really lets it get thick. It has the right amount of sweetness to it. I will definitely make this again and again.

I substituted 1/2 of the water for red wine. It turned out so good, this is now our favorite spaghetti sauce recipe. We make it twice a month and for special occasions. Its good with a salad and parmesan garlic bread.

I really liked the flavors of this sauce-- rich and aromatic, but not too sweet. I didn't have ground beef on hand, so I used sausage only, halving the remaining ingredients. The only change I made was to throw in some pesto from the freezer for a little extra flavor. This one's a winner!