I gave it 4 stars because it was good, but I modified it. I did the whole (small) can of tomato paste, because the tablespoon did not seem to do much. To make this recipe easier I used garlic and onion powder to season (I used turkey), grated the zucchini with a cheese grater instead of chopping and skipped the food processor step for the diced tomatoes. The whole family enjoyed, but my son complained about the tomato chunks, so I guess I will use the processor next time to make more "kid friendly".Read More
Using our food processor really helped with the chopping all the way through - the onion and garlic, the mushrooms and zucchini, and finally the tomatoes. We really prefer more "sauce" and this came out very thick and "meaty" so next time I'd add more tomato sauce. I enjoyed the recommendations of the anchovy paste and red wine - really added some nice depth of flavors. Hubby didn't care for the whole wheat pasta, so next time I'll probably just use regular pasta - egg noodles would work well too.
I did add an extra can diced tomatoes (unprocessed; left them diced). Also, took the advise of a couple of other reviewers and added anchovy paste. Good flavor.
This was really good. The mushrooms gave it a meaty feel, and like another reviewer, I added a little depth and smoothness with a tsp. of anchovy paste. Speed up prep by putting chunks of onion, mushroom, garlic, and zucchini all in the food processor at once to finely chop. Then use the machine to puree finethe tomato. Saves time, dishes, and gets those vegetables really fine. Added 1/3 cup red wine to the sauce.
Yes, this recipe does require a lot of chopping, hence it won't be something I make often. And, yes, the sauce isn't saucy. It's chunky, which my husband didn't like. The idea's a good one, but next time I think I'd add more diced tomatoes or something. If you're wondering what to do with the extra tomato paste, freeze it in 1 or 2 TBSP portions using Tupperware Minis.Read More
The sauce wasn't as flavorful as I had hoped, and I wasn't a fan of the chunky texture. It also took forever to finely chop all those veggies, so if I make this again I might just slice them normally and then puree the sauce at the end for a smoother consistency. I'd also double the garlic, spices, etc. - intrigued by the previous reviewer's addition of anchovy paste - might try that, too!Read More
This is a great weekday dinner. Fast, healthy and really tasty. I made one modification by adding a squirt of anchovy paste to the sauce in the last few minutes. The sauce just needed a little more complexity and depth. I know that might sound weird but I read that trick for tomatoe sauce a long time ago and it really adds great flavor without any fishiness. Leftovers were great for lunch the next day and I will make this again for sure.Read More
I used chicken instead of beef, fresh diced roma tomatoes instead of canned. I used three cloves of garlic instead of six. It is a new family favorite!,,Read More
This was a great recipe. I doubled it so I would have leftovers. The only thing I did different was I did not process the diced tomatoes. I bought Petite diced tomatoes and it turned out fine. I probably used more tomato paste than the recipe calls for, too. What was I going to do with the rest in the little can??Read More