text:
Last year, as the Colorado budget was battered by the worst economy in generations, the Douglas County school district had to chop $36 million from its budget. So, among other things, it cut $2 million from administration, including several jobs. It continued charging students 50 cents each way to ride the bus. It eliminated 177 teaching positions.
So imagine the public's surprise when, late last year, it learned that the district had a big chunk of unspent money left in the $390 million 2010-11 general-fund budget: $66 million, to be exact.
In Douglas County these days, emotions are running high on just about everything, from teachers unions to a proposed voucher program. So when news of the surplus hit, many questioned district budgeting practices, and opponents of district policies saw an opportunity to galvanize public opinion.
"Seeing these cuts in schools and knowing there's money out there, it's kind of shocking," said Jed Walker, a parent of three Douglas County students.
His wife, Linda Walker, said an award-winning teacher at their daughter's school left because she couldn't be offered a permanent position.
It's all enough to have Superintendent Elizabeth Celania-Fagen answering complex questions about revenue streams and carry-over balances during her telephone town-hall meetings and on her blog.
In that blog, she takes issue with accusations from critics that Douglas County schools are intentionally withholding money that should be going to into classrooms.


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Generation Citizen (NYC)
It's Youth Engagement Week and what better way to celebrate than by learning how to engage youth?
On November 18, join Generation Citizen at Pace University for a discussion on Activism in Our Generation at 12:10 p.m. in Room E320 in One Pace Plaza. Guest speakers include Teach for America recruiter Joseph Picini and Generation Citizen founder Scott Warren, who will discuss youth involvement and how both organizations encourage civic engagement in young people.
November 20 will be movie night with a screening of Waiting for Superman, Davis Guggenheim's documentary that reminds us that education "statistics" have names, following a handful of promising kids through a system that inhibits, rather than encourages, academic growth, at 6:30 p.m. in Room W609.
Refreshments will be served at both events.
Also coming up on December 5 is Grassroots Movements through the Decades, a look at four grassroots movements—civil rights, LGBTQA, immigration, and environmental—that had a tremendous impact on America. Generation Citizen is currently accepting materials from the Pace student body to be exhibited at the gallery. Submissions are due by December 2. Download the form here.
Generation Citizen at Pace University is a chapter of Generation Citizen that works to encourage the student body to become active citizens. With the help of Democracy Coaches (DC), Generation Citizen teaches a course in civics action to high school and middle school students using a pre-structured curriculum. For more information, visit GCatPace.jimdo.com or follow them on Facebook.
- Directory
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- Academic Calendar
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- Center for Academic Excellence (CAE)
- Center for Community Action and Research (CCAR)
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- Student Development and Campus Activities (NYC)
- Student Development and Campus Activities (PLV)
- Student Grievance Procedures
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- Schedule Explorer
- Textbook Lookup Utility
Pace has announced the 19 pairings for the Summer 2015 Student Faculty Research Program—an ongoing initiative designed for students and faculty with similar interests to collaborate on extensive research projects.
Teaming Up for Research
Can we help turn that selfish kid into a compassionate adult? The Pace Prosocial Development Conference will discuss new findings on building kids' empathy on June 5.
How Do We Develop Empathy? (NYC)
The Pace University 2014-2015 academic year goes out with a Big Bang...Theory visit. Guess who's stopping by Pace as an Inside the Actors Studio guest on June 1?
A "Big" Star at Pace (NYC)

subset: commoncrawl


text:
Experian Data Quality Email Validation API
Experian Data Quality offers an email verification solution that identifies whether an email address is valid and deliverable, so that you know whether an email address is accurate and actionable before mailing to it, leading to improved email marketing. The solution works by performing multiple checks on the syntax, domain, mail server and account. All validation occurs in real time, meaning no database lookups. This process can be done at the point of collection or in bulk on an ad hoc basis through a hosted Web service that supports REST. Sample code available is for PHP, C# and JSP/Java.
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text:
This detailed study guide helps students to understand and retain the material in Psychology, 10th edition, at an even higher level than by reading the text alone. Each chapter includes self-test and exercises, chapter reviews and overviews, and objectives from the text.Edition/Copyright: 10TH 13
26 more offers below.
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text:
15-knot winter breeze
Turning out Black Point Channel on south Biscayne Bay, our Yellowfin 17 was greeted by a blustery January day complete with the standard "fresh" 15-knot winter breeze. While not the kind of day most anglers would want to test a new flats boat, in my mind, these made perfect conditions for seeing just exactly what a shallow-water skiff can do. Sure, most boats fish well on nice days. But kick up the wind, and add a little chop and a judicious amount of spray, and you'll get a better idea of what a boat will do.
I liked what I found
I liked what I found. Running and Fishing Wylie Nagler's Yellowfin Yachts has earned a reputation for building some of the most elegant, functional light-tackle center consoles on the market. With his larger boats dominating a number of blue-water tournaments, including the ever-competitive Southern Kingfish Association tour, Nagler decided to turn his focus to the world of shallow-water angling.
Florida's flats-fishing elite
The result is one of the most functional technical poling skiffs on the market. Our test boat was rigged with a 90-hp Yamaha two-stroke engine and four-blade stainless prop. One of the most popular among south Florida's flats-fishing elite, this power plant provided ample power for the Yellowfin out of the hole. At 5,200 rpms, the boat had a top end of 39.7 mph, burning 5.5 gph while carrying a half-tank of fuel, two anglers and a full complement of fly tackle and paraphernalia. Throttling back to 4,500 rpms, we cruised at 32 mph, burning about 4 gph.
Light and responsive on the pole
This skiff is very light and responsive on the pole, able to track well into the wind while not requiring too much correction. It is the kind of technical poling skiff that makes fishing on rough days easier. Integrated spray rails make sure that open-water crossings stay dry. Design and Construction The Yellowfin 17 weighs in at just under 625 pounds thanks to composite construction featuring 100 percent vinylester resin, corecell and triaxial fiberglass cloth. Nagler's finish work is some of the best in the business, a carry-over from his larger boats. Take a look at the underside of the hatches — finished with gel coat — and you'll get an idea of the company's commitment to quality. One of my favorite aspects of this boat is the nonskid surface. The aggressive pebble-style finish provides good traction even under wet circumstances — yet it is gentle enough so as not to wrench skin from the flesh when kneeling in the cockpit releasing a fish.
Taken the hardware to a new level
Nagler has also taken the hardware to a new level, using Gemlux flush mounted cleats, as well as LED shark eye bow and stern lights. The boat features a low-profile side console and under-gunwale storage for up to six fully rigged 9-foot fly rods. Another unique design feature is a cockpit drain system, which allows the boat to self-bail while underway, yet remain bone-dry at rest with the simple quick turn of the seacocks. True to the heritage of his larger center consoles, Nagler's boats are turnkey propositions; standard equipment at the base price includes a single-axle aluminum trailer, a cavernous 35-gallon livewell, hydraulic steering, Gemlux hardware, a hydraulic jack plate and a poling platform. All you need to add is the water and the fish.
The most advanced technical poling skiffs available
Yellowfin 17 skiff is one of the most advanced technical poling skiffs available on the market today. Its shallow water capabilities make it one of your best choices for Trout, Snook, Redfish or Tarpon. The Yellowfin 17 skiff is a great backcountry fishing platform specifically designed to get you to the skinny water. The option list is almost limitless at the end of the day we can do almost anything to the boat that you would like done to it.


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I swear, by my life and my love of it, that I will never live for the sake of another man, nor ask another man to live for mine. - Ayn Rand
Thanks Karl, the ponies must be related to pigeons and squirrels!
Last edited by Tommo; 03-30-2012 at 06:33 AM.


text:
Baby Bok Choy Grows Up
Baby bok choy, I feel like a fool. There you were, all those years, yet I never paid you the attention you so richly deserved.
Sure, I've enjoyed your crunchy, watery texture and mild, springy taste in Toronto's Chinatown and beyond, tossed into a stir-fry and braised as your very own dish. But I can't remember the last time I bought you raw and took you home.
Until late last month, when suddenly there you were, right above the red peppers and the bean sprouts, same as always. Yet suddenly I couldn't say no to you. Not anymore.
A few days later you showed up in The New York Times (of all places). You were having quite the week, baby bok choy!
So how did I prepare you? I dunked you into simmering water for about two minutes, then drained and tossed you with a bit of hoisin sauce, some tamari, and a few drops of sesame oil. Then I sprinkled you with toasted sesame seeds to make you look pretty and to give you that nutty edge.
And now you're my new go-to side dish when I make stir-fry and rice.
Baby bok choy: This is your year.
(serves 1)
5 baby bok choy
1 tbsp hoisin sauce
1 tsp tamari or soy sauce
1/2 tsp sesame oil
1 tsp toasted sesame seeds
Step 1: Set a pot of water on to a boil, lower to simmer and then dunk washed baby bok choy in and cook for two minutes.
Step 2: Drain and pat dry, then while still hot, toss with hoisin, soy and sesame oil, then sprinkle with sesame seeds.
For more recipes with bok choy, try Bacon & Bok Choy Chow Mein or Baby Bok Choy With Oyster Sauce.
Photo credit:
Amy Rosen
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Review of Adobe Creative Suite 5 204 204
Wikileaks Releases Video of Journalist Killings 1671 1671
Sprint Unveils HTC Evo 4G Super Phone 284 284
EMI Cannot Unbundle Pink Floyd Songs 601 601
Comment Re:H-1B is a Fraud (Score 1) 605 605
I take it by the intensity of your post that you either are an H1B hire or have friends who are.
Ridiculous requirements mean that they cannot find Americans or Indians to fill the positions. This allows them to then proceed to HIRE and TRAIN low level programmers. One of the places that can support the vast number of low-level programmers happens to be India.
Wrong, wrong and wrong. My company hired me for a position that was vacant for more than 6-8 months because they couldn't find anyone qualified enough - irrespective of nationality. I've spoken with the HR and my immediate senior and they wouldn't have hired me, for MORE than what they were willing to pay anyone else to do the job.
Proceeding and training low level programmers tactic is not directly related to Indians(/foreigners) being present here. What makes you say that this tactic wouldn't be used by the companies even if only Americans were being considered to be hired? Why couldn't they list out ridiculous requirements and then underpay irrespective of the presence of Indians(/foreigners)?
Short posts are not capable of holding an argument that could take up the space of a book so people give shorter summaries. You might want to hold back the racist and ignorant comment till you think about the situation a little more.
The original post is racist. You could debate it all day long but it clearly makes a distinction between Americans and Indians, and how one is somehow magically responsible for driving the salaries down, when he's doing nothing different than the other.
Quick Summary
Companies can list ridiculous requirements for ANYONE and then hire someone for cheap and train. If H1B requires an H1B hire at least 85% salary compared to an American hire for the same position to be paid AND H1B filing costs and paperwork, they better get something out of that employee. They will not hire that employee if he's not going to make the company any money.
I'm not saying there isn't any abuse of H1B visas, not unlike for any other visa, its just that the posts here reek of a clearly demarcated bias and a generalization of most, if not all Indian programmers.
Comment Re:H-1B is a Fraud (Score 2, Interesting) 605 605
Two things - there's shitty programmers that are Indian or American, irrespective of their nationality. Why would a company pay more money for processing their H1B visa unless they got something out of those people?
Comment Re:H-1B is a Fraud (Score 1, Troll) 605 605
If the company pays only 15% less for a "shitty" Indian coder (SIC) as compared to a "good" American coder (GAC), isn't the company over paying, given how the parent post was talking about hiring 3-5 SICs instead of 1 GAC for the same money?
Now why would a company hire someone who gets paid 85% of a good programmer but is only 20-35% as good?
Smells to me like an exaggeration, or wait racism. Pick one. So either the Parent was exaggerating
Comment Re:H-1B is a Fraud (Score 4, Informative) 605 605
Comment Re:Why are they squatting robots? (Score 2, Insightful) 216 216
Comment Re:One step closer to robot world domination (Score 1) 216 216
Comment Re:Billionth Indian (Score 5, Informative) 167 167
1. Pay someone (generally a middle-man/agent) and get your work done (be it anything, from getting a new phone connection/water connection/submitting some form for your passport etc).
2. Stand with the crowd, elbowing, pushing and shoving for hours before you're told to come back with more documents.
True story. I've done this everywhere including filling up any University form, to getting my passport, to getting into a train/bus to just plain old admissions into any college/school.
Grandparent is not trolling, but stating an absolute truth.


text: CVSROOT: /cvs Module name: src Changes by: krw_(_at_)_cvs_(_dot_)_openbsd_(_dot_)_org 2005/04/01 16:34:39 Modified files: sys/arch/amd64/amd64: dkcsum.c sys/arch/i386/i386: dkcsum.c sys/scsi : scsi_base.c Log message: Cleanup SKEY_NOT_READY logic. Only retry command if it's likely the condition is going to clear up, which speeds up boot by avoiding delays in disk matching. Return ENODEV if media is not present, which avoids trying to spin up disks that are not present. Use ENODEV in amd64/i386 dkcsum.c to filter failure reports. Mostly from NetBSD. ok marco@


text:
Lawn & Garden
Gilmour Poly Easy-On/Easy-Off Male Coupler (2 pack) 29QM$0.99Product Features
- Easily attaches to nozzle or sprinkler for quick connection to hose.
- Set includes 2 male hose end adapters.
- Durable, impact resistant, rust proof polymer construction.
- Interchangeable with most polymer quick connector systems.
Fly Stick Jr$2.98[description] Learn More
Gilmour, 10-Count Vinyl Hose Washers, 01CWBAG$0.99
Gilmour Vinyl Hose Washers Features:
- Hose washers
- Vinyl construction
- Unique tear off sheets
- 10 per bag
- 10 vinyl hose washers on tear away sheet.
- Tear off as you need design.
Fiskars Soil Scoop$1.99
Remarkably light. Remarkably strong. Remarkably affordable. From everyday gardening to an affordable extra-set of tools, you can't go wrong with our durable FiberComp® Garden tools. One-piece construction means no loose handles and they will not bend at the neck when digging.
- FiberComp® construction-lightweight and durable nylon/fiberglass composite
- Won't rust
- Hang hole for easy storage
- Lifetime warranty
Solar Light Pagoda Pathway MS917P-DB-T15$2.98
Creates a warm and inviting welcome presentation for your home's exterior.
Learn More
Gilmour Hose Mender 5/8" X 3/4" 01HM$1.49Product Features
- Premium nylon construction for maximum strength and durability
- Patented impact resistant clamp design
- Non-corroding high grade stainless steel screws will not strip when tightened
- Manufactured using highest level of quality control
- Leak proof, reusable
- For rubber or plastic hose
Speedy Green Mix 3 Lb Grass Seed$2.99
Use the Speedy Green Mix where temporary, quick green-up is desired.
Sowing Rate (#/1000 Square Feet): 6-9
- Annual Ryegrass
- Perennial Ryegrass
Mouse Glue Trap 4-pk$2.99
Using a sticky surface to catch unwanted pests, pre-baited Victor® Mouse Glue Trays provide effective rodent control with no setting or baiting.
Made in the USA, each mouse glue trap is pre-baited with bird seed and can be placed in two simple steps: simply separate the two glue trays and position them along the walls in areas of rodent activity. For easy pest control, the mouse trap's large capture surface ensures quick trapping of rodents, insects and spiders. Once the mouse is trapped, Victor®'s proprietary non-toxic glue provides the best super-hold formula proven to securely contain even heavy mice.
The disposable glue trays are safe for use around food, water, children and pets. Victor® Mouse Glue Trays are the perfect size for use anywhere in the home.
To employ catch and release mouse control, the live rodent can be removed from the tray with the use of vegetable oil and set free at least 5 miles outside of the home.Learn More
Gilmour Female 3/4" Brass Coupler C34F$1.99Product Features
- Premium construction for maximum strength and durability. Fits all 3/4 inch.
- Patented impact resistant clamp design.
- Recommended for rubber hot water hose.
- Manufactured using highest level of quality control.
- Solid brass coupler.
Suncast Lawn Edging Stakes 4 pack SS4$2.99Product Features
- Made of 14 gauge metal
- 1/2" W x 1 1/2" D x 9" H
- Will hold edging securely in place


text:
Put salad on your supper plate… Eat Your Vitamins!
Growing up my mother and even my grandmother put a meal together in components – always a meat, a starch, and a vegetable. In our family the starch was usually macaroni!It's a standard – even restaurants put together plates in this manner. So after bariatric surgery its tough to break these habits and think in … Read more »


text:
You are using an outdated browser. Please upgrade your browser to improve your ReverbNation experience.
We have met some milestones and we are going to keep growing, We will soon move to a bigger facility in 2014. We are now offering NORCAL artist full production and media packages, EPK and Booking.
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All trademarks are the property of the respective owners. ReverbNation is not affiliated with the trademark owners.
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Forms & Applications
Some permits, forms, applications and documents you may find helpful.
Last Updated:7/1/2015
What kind of a government organization would we be without forms and paperwork!?! The most commonly used forms and general information hand-outs are listed below. Just click to access. Something you need but don't see? Send us an email with your request.
General Info
- Business License Information
- Commercial Plans Submittal Checklist
- Neighborhood Meeting Guidelines
- Plan Submittal Requirements for Swimming Pools
- Requirements For Pool & Spa Barriers
- Submittal Requirements for Building Permit Plan Review
- Sun Room, Screen Room and Arizona Room Information
- Application Form
- Supplemental Checklists
- Banner Permit
- Construction Dust Control Requirements
- Inspection Request Form
- Manufactured Home Application
- Patio Cover Permit Application
- Permit Application
- Special Inspection Certificate
Fee Schedules
For More Information
If you have any questions or would like more information, please contact the Department of Community Development.


text:
2011-2012 Catalog
2011-2012 Catalog / Curriculum and Degree Requirements / Course Descriptions / Management Courses (MAN) / MAN6003 Foundations of Management [3].
MAN6003 Foundations of Management [3].
A study of management strategies, techniques, and their application to the development of improved managerial effectiveness. A study of the administration of an organization with emphasis on planning methods, organizing techniques, motivating factors, and controlling procedures is included.
Catalog Links


text:
NCTV17 delivers hyper-local television coverage of the people, places and perspectives that matter to Naperville residents. From holiday parades to high school athletics to news stories to documentaries showcasing local history, NCTV17 celebrates the spirit and character of our community.
Tune in to Channel 17 on Comcast or WOW! or find us at Channel 99 on AT&T. All programming is simultaneously streamed at NCTV17.com.
We also offer video production services in studio or on location.
Job Postings
News Tips
Click here to send your press release, story idea or news tip for consideration or email us.
Dine Around Naperville
Little League DVDs
To order a DVD of the Supreme, Majors, or 50/70 Championship games,
Click here!
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If you are a Naperville-based not-for-profit click here to share your announcement or event with the community.
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NCTV17 thanks our advertisers, sponsors, and supporters


text:
This past Saturday California Governor Jerry Brown signed bill SB1172 into law, banning controversial "conversion therapies" for homosexuality if the patient is a minor. In a statement, Brown condemned these therapies as "quackery" that create, rather than solve, mental health issues."This bill bans nonscientific 'therapies' that have driven young people to depression and suicide. These practices have no basis in science or medicine, and they will now be relegated to the dustbin of quackery … [Read more...]
Pagan Psychotherapist Celebrates Conversion Therapy Ban in California
October 1, 2012 by


text:
Marquis Jr. Reid, of Columbia City, died at 2:56 p.m. Thursday, June 28, 2012, at Parkview Oaks where he had been a resident since April.
He was born Nov. 29, 1924, in Richland Township, a son of Mark H. and Lena M. (Hoffert) Reid.
He attended Larwill High School.
He entered into the U.S. Army on Aug. 8, 1944, serving in the European Theater.
He was honorably discharge on Sept. 30, 1945. He returned to the area.
On Dec. 29, 1944, he married Ruth C. Fosnaugh. They made their home in Richland Township.
A farmer, he also worked at American Tractor / JI Case, Churubusco for 12 years. He then took a job with International Harvester, Fort Wayne where he worked for 21 and a half years, retiring in July 1983.
His memberships included Indiana Farm Bureau and American Legion Post 98.
Surviving relatives include his wife, Ruth; two daughters, Karen S. Gamble of Palestine Lake and Vickie A. (John) Linton of Pierceton; one son, Ricky A. (Deborah) Reid, Columbia City; five grandchildren; seven great-grandchildren, and a stepsister, Alice Brumfield of Beaver Dam Lake.
In addition to his parents, he was preceded in death by a sister, Amelia Mather.
The funeral service will be held at 10 a.m. Monday at Smith & Sons Funeral Home, Columbia City.
The visitation will be from 2 to 5 p.m. Sunday at the funeral home.
The burial will be in Lakeview Cemetery, Larwill with military honors presented by the Whitley County Korean War Veterans Honor Guard.
Memorials are to Donor's choice.
Condolences may be sent to www.smithandsonsfuneralhome.com [1].
[1] http://www.smithandsonsfuneralhome.com


text:
Raw Materials:
Most Popular in:
Hibiscus Treattarome 9766
Posted: October 5, 2011
Treatt has released Hibiscus Treattarome 9766 (CAS# 977017-88-1) for beverage flavoring. The water white ingredient features a balanced cranberry aroma and mildly astringent flavor. Used at levels of 0.2%, it imparts a strong berrylike character with a fresh leafy top note.


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Sep 17 2012
Spaghetti Sauce
A-spaghetti without a-cheese is like a-kiss without a-squeeze!
An Italian waiter at Sardi's in New York City said that to me when I was a little girl. It stuck.
A-spaghetti without a-cheese is like a-kiss without a-squeeze, and spaghetti without good sauce is like…well, limp, hopeless noodles.
This spaghetti sauce…is good sauce, my friends. It's rich, meaty, a cinch to make, and it can be frozen and used on spaghetti, in lasagna, on top of garlic bread, or over the top of ricotta-stuffed pasta shells.
And it can be made in bulk and frozen, which makes me love it even more. I made the batch you'll see in this post over the weekend, but the batch in this Instagram photo was the stuff I whipped up two weeks ago, when I was doing a bunch of stocking up and bulk cooking. You can never, ever, ever have too much spaghetti sauce in the freezer and I am now stocked, baby. I can rest easy at night. Until I remember what the inside of my car looks like.
The Cast of Characters: Ground Beef (I used ground round), garlic, onion, green bell pepper, crushed tomatoes, tomato paste, Parmesan cheese (not pictured), bay leaf, ground thyme, ground oregano, salt, pepper…
and a mystery ingredient that's either going to make you laugh or curse my name.
Or both.
But if you give it a chance, if you can see past everything you know about rules and propriety and good sense and purity, if you can reach deep into your heart to love me no matter what the ingredient winds up to be, you'll end up with a fantastic plateful of spaghetti.
Let's go on this journey together. I'm in.
Please note that I'm doubling my recipe because I already have a double batch of sauce in containers in my freezer and that's evidently not enough for me. So whatever quantities you see me use, you can easily halve them.
Lop off the top of two onions, then peel them and cut them in half from root to tip.
Make vertical slices in the onion halves…
Then slice in the other direction to dice 'em up.
Then lop off the tops and bottoms of the green peppers…
I love lots of things.
I have a new plan. Assume I love everything. Then, when I come across something I hate, I'll be sure to tell you. Sound constructive? Great! It's a plan.
Translation: I love garlic.
Never mind. I can't do it. I love loving love.
Mince up a bunch! Like, five or six cloves. Or, preferably, more. Be brave! Be bold!
Carry breath mints!
Now grab that beautiful beef, baby.
I aspire to alliterate.
And totally brown it up, crumbling it as you go.
Remove it from the pot and throw it in a bowl for now, letting as much grease drain off as possible.
Discard the excess grease in the pot (I didn't have too much because my beef was very lean, unlike my bottom) and drizzle in some olive oil.
A good couple/three tablespoons will do.
When the oil is heated over medium heat, throw in the onion and green pepper…
And cook them for a couple of minutes, until they start to get soft. What will also happen is that they'll absorb all the wonderful flavor of the meat from the pan. Not that it matters, as all of this is eventually going to wind up in a big stew and cook to smithereens. But it makes me feel fancy anyway.
Next, throw in the garlic. Since I was doubling the sauce, I could have added more.
I love not hating garlic.
Stir it around and let the garlic cook for a minute or so, then pry the huge glass of wine away from your lips and pour it into the pot.
It's better in the sauce!
I think.
Stir it around and let the wine reduce for a couple of minutes…
Then pour in a bunch of crushed tomatoes! I love all canned tomato products (whole, diced, stewed, puree, sauce) but for sauces I love to use crushed.
It has a nice, hearty texture but no huge tomato chunks to contend with.
To deepen the flavor, add a nice plop of tomato paste.
Plop! And look: the clump of tomato paste is fortifying itself against the enemy. It has already build a moat to keep attackers at bay.
I see things.
Okay, stir it around, then add in some ground thyme…
Some sugar, to counteract the acidy tomato effect…
Stir it around and let it begin to heat up…
Then reach into the mystery bag.
Wait! Stop for just a second.
Just remember one thing: I've always loved you.
And your outfit looks really pretty today.
*Grabbing onto your leg*
*Not letting you leave*
*Crying and screaming "If you leave me, I'm going with you!"*
Here's the thing. You can totally leave this out. You can simply add the same amount in more crushed tomatoes (or any tomato product) and things will be just fine. And I do believe that if you browned up a bunch of ground beef and poured in a bunch of storebought marinara sauce, you'd just never have the delicious, rich, homemade flavor of the stuff you could make yourself. In fact, it would be overwhelmingly…jarred sauce-tasting. But the one jar (or half jar, whatever your preference) of the storebought stuff is almost like adding a dash of something. It spikes your homemade sauce with just another little dimension of flavor; you get the benefit of the hours and hours another entity (manufacturer, factory, Emeril) spent stewing their sauce.
Plus, it's just good, clean, ornery fun to spend all this time and effort making sauce from scratch, then crack open a jar of storebought sauce and throw it in.
Then reduce the heat to a simmer, put on the lid on the pot, and cook very, very gently for an hour or so. Stir it from time to time, watching Real Housewives reruns on your DVR in between stirs.
After an hour, grab some parsley (or you can use dried parsley flakes).
And keep on going until it's really, really finely minced.
Throw it in and stir it around.
And next—this is just a nice little touch if you happen to have a wedge of Parmesan—cut the hard rind off of the end…
And throw it right into the sauce.
If you don't have a wedge of cheese, no problem. Just throw in some grated Parmesan and you're good to go.
Then violently allow it to simmer for another 30 minutes, give or take. Note that I did not say "allow it to violently simmer." A violent simmer, of course, is called a boil.
Word order is so important.
Guess what? It's time to eat now.
Drain the cooked pasghetti into a bowl and drizzle on some olive oil.
Then toss it around so the noodles are nice and coated. And olive oily.
To serve, mound some noodles onto a plate.
By the way, I don't generally like to put a big pile of noodles and a big pile of sauce on a huge platter, then have everyone dig in and get their helping from the same platter. First of all, the platter gets totally messed up in a matter of seconds, and it's difficult to salvage extra sauce if you want leftovers because it's all mixed in with the pasghetti. Also, I just love the look of a neat individual plateful of spaghetti and sauce. It's just so classically spaghetti sauce-ish.
Pile on a bunch of sauce right on top.
Seriously. The deliciousness is hurting my eyes.
Ouch! Anyone have an Advil?
But wait! There's more!
Sprinkle on some parsley for a little freshness and greenness and prettiness and color.
Parmesan. Nice, chunky shavings of Parmesan.
A-garlic bread without a-cheese is like a-kiss without a-squeeze.
Who said that? Freud?
Never mind. It doesn't matter. In fact, nothing matters anymore.
Nothing except…spaghetti sauce.
Enjoy, my friends!
Here's the handy-dandy printable:
Print Options
Spaghetti Sauce
- Prep Time:
- Cook Time:
- Difficulty:
- Easy
- Servings:
- 18
- 5 pounds Ground Beef (I Used Ground Round)
- 3 Tablespoons Olive Oil
- 2 whole Large Yellow Onions, Diced
- 2 whole Green Bell Pepper, Seeded And Diced
- 6 cloves Garlic, Minced
- 1 cup White Wine (or Low Sodium Beef Broth If You Prefer)
- 2 cans 28 Ounce Crushed Tomatoes
- 1 can (14 Oz. Size) Crushed Tomatoes
- 1 can (small, 4-ounce) Tomato Paste
- 1 jar Good Storebought Marinara Sauce (can Use Another Jar If You Like The Sauce To Be More Saucy Than Meaty)
- 1 teaspoon Ground Oregano
- 1 teaspoon Ground Thyme
- 4 whole Bay Leaves
- 2 Tablespoons Sugar
- 2 teaspoons Kosher Salt
- 1/2 teaspoon Crushed Red Pepper (optional)
- 1/4 cup Finely Minced Fresh Parsley (or 3 Tablespoons Parsley Flakes), More To Taste
- 1 whole Rind From One Wedge Parmesan (optional)
- 1/2 cup Grated Parmesan Cheese (optional)
- 2 pounds Spaghetti, Cooked Al Dente And Tossed With Olive Oil
- Extra Minced Parsley, For Serving
- Extra Parmesan Cheese, For Serving
Preparation Instructions
IMPORTANT: This recipe can easily be halved! I just like to make a ton so I can freeze it.
In a large pot over medium-high heat, brown the ground beef until totally browned. Remove meat from pot with a slotted spoon and put into a bowl. Set aside.
Discard any grease in pot, but do not clean the pot. Drizzle in olive oil. When it is heated, throw in the diced onion and diced bell pepper. Stir it around for 1 1/2 minutes, then add the garlic. Stir and cook for an additional minute.
Pour in the wine and allow it to bubble up and reduce for about 1 1/2 minutes. Add crushed tomatoes, tomato paste, and marinara sauce. Stir to combine, then add oregano, thyme, sugar, salt, bay leaves, and crushed red pepper (if using). Stir, then add cooked ground beef and stir to combine. Place the lid on the pot and allow to simmer for 1 hour, stirring occasionally. Add a little water or some low-sodium broth if it needs more liquid
After an hour, add the minced parsley and the rind from a wedge of Parmesan (or grated Parmesan if you prefer--or both!) Stir to combine, then put the lid back on and allow it to simmer for another 30 minutes or so. Discard bay leaves before serving.
Serve a big bowl of oiled noodles and spaghetti sauce so guests can serve themselves. Top each serving with minced parsley and grated Parmesan (or Parmesan shavings) and serve with a big piece of garlic-cheese bread.
320 Comments and 71 Replies
Eileen On Tuesday, September 18 at 8:38 am
Fun to read the strong opinions in the comment section of this post. I am with the no goers for adding a jar of sauce. But I am sure your sauce tastes good. I just think it will taste as good without the jar of sauce. When I make fast chili I feel I am making chili like you make your sauce. I do chop up the veggies and brown the meat, but the rest of the dish is opening a packet of tj taco seasoning, opening a can of tomato paste and the can of crushed tomato, then opening the can of chipolte in adobo, opening two cans of dark red kidney beans and last but not least adding a certain amount of heinz ketchup. Everyone likes the chili, but I never feel that I can claim it as homemade! I still do it with regularity because it is fast, easy and tasty.
Kay On Tuesday, October 2 at 10:40 am
Why isn't it homemade? You didn't open a can of chili and heat it. And you chopped up veggies and cooked them with the meat. That took time.
Kita On Sunday, October 21 at 7:05 pm
Kidney beans? No no no. Must add pinto beans if you HAVE to add beans. Chili should never have beans added or ketchup!
Buddrose On Tuesday, September 18 at 10:19 am
My mother-in-law taught me to cook about 3-4 strips of bacon, remove when cooked and then cook the veggies in the bacon grease (can add a bit of olive oil if needed). This adds a wonferful "layer" of flavor to the sauce.
I have neve thought of adding a jar of sauce, but will certainly consider that if I need a more sauce when having company!
Randi On Tuesday, September 18 at 10:37 am
Your dried herbs would benefit from being sauteed with the oil and onion/pepper. Dried herbs are fat soluable. They "bloom" in the oil.
Sharon On Tuesday, September 18 at 10:38 am
Ha! YES! Vindication. Someone else who uses jarred sauce in their homemade spaghetti sauce. Yep. I agree it's definitely better than when I make it without the jarred sauce. The one thing I do differently is that i don't use thyme. I use basil. Basil is sweet and yummy and sooooo good. Sometimes I add a bit of marjoram, too. Love it.
Cindy On Tuesday, September 18 at 10:42 am
You had me until I saw the spoon at the end. There is no spoon with pasta.
But Oh My Goodness. I can't wait to try this.
Mimi S On Tuesday, September 18 at 10:45 am
Sorry Ree but this is totally Americanized. Ground beef is for meatballs, sausage is for meat sauce. Still love you though!
Sally On Tuesday, September 18 at 11:43 am
That's one I'd never heard before. I use ground beef and ground pork or sweet Italian sausage in both meatballs and sauce. I prefer the sausage I began using it when I started to make sauce and had forgotten the ground pork, but had sausage. A tradition was born.
I have one recipe for "Sunday gravy" that uses ground beef and pork in the meatballs and Italian sausage links as well.
Truth is, I think a lot of what is used in family recipes came about by choice or accident and became "the way to make it."
Mary B. On Sunday, September 30 at 12:30 pm
Mimi, I use whatever I happen to have ground beef, ground pork, sweet or hot Italian sausage and sometimes a mixture of them all! Too it all depends on whom I am serving too. It is what it is, good!
Lady Aggie On Tuesday, September 18 at 10:52 am
Okay, the mystery ingredient had me laughing out loud. My favorite is Mezzetta Marinara.
Tiffany W. On Tuesday, September 18 at 11:16 am
You'll probably think I'm crazy, but I thought the secret ingredient was going to be…grape jelly! I've never done this myself, but I have, in fact, come across this "secret ingredient" twice in my life, and both instances were completely unrelated (the two using the jelly never met each other). I know it sounds strange to use jelly in spaghetti sauce (and, to this day, I still have never done it myself), but I have tried the sauce and it was very good!
Mary B. On Sunday, September 30 at 12:32 pm
Sometimes my secret ingredient is either cinnamon or baking cocoa! My kids are getting pretty good at figuring out which I have used!
Kay On Tuesday, October 2 at 10:46 am
The jelly could replace the sugar. Should be good. I've made an appetizer for parties that used grape jelly and chili sauce mixed together. Then I add bite-size pieces of hotdog or sausage balls. Very good!
marsha On Tuesday, September 18 at 11:32 am
this is the sauce my mom made. She was born in Oklahoma. You can call it okie spaghetti. It makes me hungry!
Dona On Tuesday, September 18 at 11:58 am
The end of tomato season is drawing near (thankfully). I love all things tomato but now find myself inclined to throw them at passing cars! I have picked, washed, diced, sliced, chopped, peeled, pureed, seeded, canned, and frozen tomatoes until I am seeing red! Anywho… my store bought sauce tip is: add a jar of Newman's Own Alfredo Sauce to homemade spaghetti sauce (I think that would be something like a Rose sauce). It is scrumptious! The other bit of fairy dust I use generously in my sauce and everything lately is McCormick Italian Herb Grinder. I grow my own herbs, but this blend is just perfect in soup, rice, and sauces!
Carol wants a green pot like that with a green lid On Tuesday, September 18 at 11:58 am
Awesome recipe….and could I please have that green pot with lid, please? I love it, I want it, and I need it!!!! Thank you!!!
Mary B. On Sunday, September 30 at 12:34 pm
I so want that pot too!!!! My kids used my inexpensive one and ruined the enamel coating. I want to buy a new one but they are so expensive and I really need TWO for my family!
Angelica On Tuesday, September 18 at 12:07 pm
I was at the edge of my seat in suspense. Thanks for another great post and awesome recipe. I'm going out on a limb and trust you on this Bree!!! You haven't failed me yet.
April On Tuesday, September 18 at 12:08 pm
I sometimes make my own sauce and other times use a jar sauce. I think I only combine when I don't have enough homemade left over to make another meal.
In any event, I could eat spaghetti with sauce every day. As a kid it brightened my whole day knowing it was going to be dinner. Now, I have a lot of favorite foods, but I think I could still eat spaghetti ( or any other pasta) every day.I never tire of it. Of course, there is no such thing as too much parmesan on top of it!
April On Tuesday, September 18 at 12:15 pm
I have never had Emeril's sauce, but I will make a point to try it so long as it does not list corn syrup as in ingredient. I refuse to buy any sauce that does. Why? Because I would never add corn syrup to any sauce I made. Its just a cheap way to thicken instead of using better ingredients.
I like Mezzetta's Napa Valley Bistro Marinara – its worth the extra $.
Patricia Calef On Tuesday, September 18 at 12:23 pm
My sauce is very similiar but I use Prego and Red wine. I also put in italian sausages and sometimes pork neck. My exhusbands italian grandmother taught me how to cook. She also used sauce from a jar as a base (she used ragu but I think it is too thin). I'll have to try Emeril, but I have used Prego for 40 years.
Patricia Calef On Tuesday, September 18 at 12:24 pm
And sometimes just to change it up, I will sprinkle crumbled bacon on top. We just had that two days ago. So wonderful.
Sarah Potts On Tuesday, September 18 at 1:19 pm
LOL! This is almost exactly the way I've been making (to freeze) my "meat sauce" for the past year! I usually add a bit of sausage as well and leave the cheese out until I thaw it out and actually make a dinner with it,…it's soo good! The last batch I made, last week, was so big that I froze enough for 7 dinners! They will come in handy when I give birth to our 4th baby in just a few weeks time
Bring on the lasagna, spaghetti, and whatever else I can make out of it!!!
Heather F. On Tuesday, September 18 at 1:50 pm
For an interesting twist, replace the parsley with cilantro. YUM!
Joyce On Tuesday, September 18 at 2:37 pm
Had leftover chimichurri sauce from one meal; leftover pasta, sauce and sausage from another meal and I thought what's wrong with garlic, olive oil, parsley, cilantro and capers? The chimichurri was a tasty little addition to the pasta!
Carrie On Wednesday, September 19 at 10:19 am
I don't like cilantro.
Rhonda H. On Tuesday, September 18 at 3:16 pm
Oh, Ree! I'm so glad you do this. Here I thought I was the only one. My mama called this "doctoring up" the spaghetti sauce. My recipe has a few variations from yours, but basically it's doctored up sauce. I do know that I'm gonna try your way next time we have spaghetti. Love ya, Girl!
Raquel On Tuesday, September 18 at 3:50 pm
Ummm yum! Now all I want is pasta…
I love both store bought & homemade sauces, they each have their own individual flavor that can be appreciated.
Laura On Tuesday, September 18 at 4:00 pm
I'm cracking up here! I started off reading your recipe & looking at the pics to go along with it and was appalled! Self-righteously I asked myself: Jarred sauce? Bell pepper? Uncooked paste? Un-smooth sauce? Then, I read through the comments and lightened up. There are so many ways to do the same thing and it's really about the end result of showing our love to our loved ones through cooking. I hate being self-righteous and I'm glad reading the comments made me realize I was being that way. Ree, thanks again for reminding me to laugh at myself.
Frying the tomato paste helps to tame the acidity; it takes the raw flavor away.
Andilynn On Wednesday, September 19 at 9:36 am
She called it Spaghetti Sauce…not Italian Sauce, not Italian Gravy, not Bolognese. To me, "spaghetti sauce," whatever you call, it is like a fingerprint or snowflake….no two are ever exactly alike!! It's all about personal preference.
Andilynn On Wednesday, September 19 at 9:43 am
I knew when I saw the picture on her home page, what people were going to be saying in the comments before I even read the recipe. It's what she and her family likes. Doesn't mean we have to make it her way or that she is saying "This is the only way to make sauce!" I had to chuckle myself, Laura.
Barb On Tuesday, September 18 at 6:21 pm
Ree, can I just tell you that I love you? Thank you for being unbelievably cool. I rarely smile while reading a recipe…
Just so you know, I ALWAYS add a nice jar of marinara to my sauce as well (tho I can't get Emeril's® here in podunk, IL, but I find Prego® to work mighty fine).
Thanks again!
laura in san diego On Tuesday, September 18 at 6:50 pm
i love ornery fun!
And this sauce:)
Monique J Lacasse On Tuesday, September 18 at 7:04 pm
My husband always make the spaghetti sauce at our house and he has a secret ingredient too! I cringed at first but he adds a can of Manwich, you know the ready canned stuff to make sloppy joes? Anyway, it's fantastic in spaghetti sauce…you should give it a try!
lindy martin On Tuesday, September 18 at 7:05 pm
It's okay Ree, I do the same thing. This sauce I make is simpler than yours and it is the best I have ever had. Quick and easy too.
2 lbs ground turkey or beef
1 can four cheese sauce from Hunts
1 can diced tomatoes
3 cloves of garlic
1/2 onion
1 t sugar
Brown meat in olive oil. Add all other ingredients and simmer for 15 mins.
This is perfect sauce. We use it on eveything all italian food we make including pizza. Enjoy!!!!
Mary B. On Sunday, September 30 at 12:24 pm
LOL isn't it funny that we all have basically the same ideas, I too use store bought sauce in my sauce. I do however enjoy reading other people's recipes and maybe tweeking my own, and we all think that ours is the best, don't we?
Homaira On Tuesday, September 18 at 7:09 pm
Ok..put a little bit of garlic and yogurt sauce on the bottom of the plate before adding the pasta and you'll thank me for it. It is delish. Thanks for the recipe.
Kari@Loaves and Dishes On Tuesday, September 18 at 7:16 pm
The way I heard it was "an apple pie without the cheese, is like a kiss without the squeeze", either way it rings true!
I have a secret too; I like Mario Batali's jarred pasta sauces, ssshhh.
Two Barking Dogs On Tuesday, September 18 at 9:03 pm
Two suggestions .. if you are intent on adding a prepared sauce (to something that already would taste very good) …. then try either the canned marinara sauce from Trader Joe's or the jarred sauce from Giada diLaurentis (sold at Target). These have to be the best commercially made pasta sauces out there.
The one thing that was left out that I always see in this kind of sauce is finely minced carrots. I only put them in when I have them on hand or if I remember, but they do add a sweetness to the sauce and you can leave out any sugar.
Sarah in Miami On Tuesday, September 18 at 9:10 pm
Hey, no judgement on the special ingredient. My mom recently divulged her own–1 cup of Pace Picante sauce!
Tea @ home On Tuesday, September 18 at 9:33 pm
Loved reading about all these different sauces and " secret add in's ." Have never added a jar of sauce but will consider next time. As a Irish woman obsessed with Italian sauce, I love learning about all the " secret " additions that can be made. I have to say, for being Irish, my sauce is very good and very simple. Looking forward to experimenting after reading these comments . I am inspired !
Christine U. On Wednesday, September 19 at 1:32 am
Hi Ree, I was wondering, won't the oiled noodles make it harder for the sauce to attach itself to the pasta? Or is it a matter of just making sure the noodles don't stick to each other by the time dinner's served or a taste preference?
Ursula On Wednesday, September 19 at 1:36 am
Jesus how many comments you got! 3 pages and still going strong. Aren't you surprised? Anyway, thanks you for the great recipe. It is very detailed and pictures are awesome. It's really easy to follow and funny too. Thank you.
Angie P On Wednesday, September 19 at 7:45 am
Spaghetti Yummy, this is what I will fix tonight. Love the recipe, love the green pot, love your blog.. see we are in one accord.
sharae thornton On Wednesday, September 19 at 8:28 am
okay so about the jar (sigh)…. I was in total shock when I saw P Dub's nicely manicured hand pull that jar of marinara sauce out of that brown paper bag. BUT this sauce looks so good and I totally trust Ree when it comes to food, that I will still try this recipe. That's how much I love you Ree!!!!
P.S. My family loves you too as they pat their full bellies every night. This is the conversation the other night when I made My Brothers Chicken Tacos.
Husband: "That was so good honey, thankyou."
Me: "Well don't thank me, thank P Dub."
Husband: "Who your sister, she can't cook?" (I used to be S Dub, but I got married and messed up my Dub)
Me: " No ding dong, Pioneer Woman. You know the one and only cooking show that I watch and will not miss"
Husband: "Oh yeah. Well thank you Pioneer Lady."
Me: "You mean Pioneer Woman."
Husband: "Whatever."
sharae thornton On Wednesday, September 19 at 8:32 am
what's up with all the rude and negative comments. Is it that serious???? It's just a jar people. If you don't like it then don't try it. Simple.
Preggo for Prego On Tuesday, September 25 at 2:30 pm
No kidding! And they're talking to a woman with her own cooking show, making a career out of what she does =)
Andilynn On Wednesday, September 19 at 9:32 am
For my personal preference, I don't care for meat sauce (w/ ground beef) on spaghetti. I like it better on pasta that you don't twirl, such as rigatoni, penne, fusilli, etc. I like spaghetti with meatballs and sauce better.
Jackie On Wednesday, September 19 at 9:38 am
I made this last night and it was awesome! I substituted four pounds of ground turkey rather than five pounds of beef. I also used a jar of RAO's marinara. Who cares if a jar of sauce is added? By the way, I am Italian – I don't care how the sauce is made if it's good that's all that matters!
Kathy R. On Sunday, October 21 at 12:35 pm
Thank you Jackie!! I see you posted your comment a month ago, so you won't be back reading my comment to you … but still … I just needed to say a thank you.
I've had to wade thru 3 pages of comments on this recipe before I finally read one that told me what I wanted to know–which is has someone ACTUALLY MADE THIS RECIPE , and what did they think of it.
You said it was awesome, and I"m going to give it a try. Thanks again.
Shannon Metz On Wednesday, September 19 at 10:05 am
I can not wait to make this when my kitchen is done. No one warned me how long a kitchen remodle can take and I am on month two
valleyartproject On Wednesday, September 19 at 10:05 am
Carrie On Wednesday, September 19 at 10:08 am
That is so funny because I thought I was the only one in the world to add a jar of store-bought sauce to my spaghetti sauce as I am preparing it. (I also hide the jar so that none of my family members will be any the wiser. However, I was a little taken aback recently and didn't know exactly how to answer when my soon-to-be daughter-in-law asked me for my recipe!?!)
Jeaniene On Wednesday, September 19 at 10:43 am
Oh My! I almost fell off the chair when I saw the secret ingredient…I can't do it..I'm a purist when it comes to sauce…Fabio Viviani has a wonderful and easy pasta sauce that is to die for. Not to disrespect you in any way shape or form. The circle of Italian friends I have would be in a tizzy over this…lololol..for someone in a pinch this would work, for me I feel as If I would be breaking the law and the Italian police would be knocking at my door…lolol
Love you still!!!!!
Rachel On Wednesday, September 19 at 11:16 am
You are so bad! Hahaha! I've done this before, it's great.
french food On Wednesday, September 19 at 12:22 pm
If you need someone for taste, do not hesitate
Lori On Wednesday, September 19 at 1:08 pm
Love it! It's amazing how many people add jar sauce to their recipe – I've been doing it for years and thought it was my secret – hehe! I basically did it to stretch the jarred sauce but we love the flavor that it brings. I do add beef broth instead of wine, minus the thyme and a few other alterations but basically it's the same – delicious! I use it for everything including pizza sauce – minus the meat of course. Can you give some freezing advice? I would like to make a huge batch at once and freeze it but would like some tips on doing that correctly. Anyone care to pipe in, please do…
Michele On Wednesday, September 19 at 1:14 pm
I do this too! Well, not Emeril's usually, but a jar of something. Makes for an interesting, unique and delicious flavor!
Kiki @Choosing to Cherish On Wednesday, September 19 at 1:14 pm
I love you, Ree! Your post never fail to make me smile
lori On Wednesday, September 19 at 1:15 pm
PS – I love the idea of adding the parmesan rind. That never occured to me and I'm definitely trying it. I have 2 in my cheese drawer that I was saving for soup but I never even thought of putting it in marinara sauce – thanks for the idea, Ree! By the way, I love your show & your blog!
Ana On Wednesday, September 19 at 7:13 pm
It looks so good. I love that you share with us what you love – even when it is unconventional. We might love it too. Thank you.
OLGA LOPEZ On Wednesday, September 19 at 9:44 pm
Wow Yummy.
Stephie @ Eat Your Heart Out On Wednesday, September 19 at 10:54 pm
Now I need spaghetti sauce and nothing else will do. This looks so incredible.
Nancy @ CouponClippingCook On Thursday, September 20 at 9:37 am
My mouth was watering just looking at the pictures. Sounds delicious.
Lauren @ Lawfully Wedded Wife On Thursday, September 20 at 11:42 am
I love your secret ingredient! There's nothing wrong with a good jarred sauce in my opinion! My Italian husband agrees.
Jazz On Thursday, September 20 at 11:48 am
Wow ~ I am laughing (and enjoying) at all the comments and suggestions. Ree, I do believe you need to take an entire year and try every single one of the posted recipes/tips.
As for my 2 cents: whomever posted that her recipe is authentic and passed down from the 1800's direct from Italy …well the ingredients are all different now, so what you have is still a modified version. Even the type of tomatoes grown is different. And every family had an authentic recipe so yours is authentic to YOUR family. Not MY off the boat Sicilian family.
My great grandmother had tons of ways to make sauce – with meat, without meat, quick sauce, sunday sauce – used what was in the garden, threw in what made it all taste good and ta da!
And that's waht this is — a big TA DA!!! good tasting and AUTHENTIC PIONEER WOMAN RECIPE
Glynda S On Thursday, September 20 at 1:07 pm
I have made "gravy" with veal, pork ,sausage, ribs, meatballs and plain and all above in some combo or the other as my partner's mother is Italian, all Italian.has taught me to do. But to me this is old school sauce like I have had all my southern life and I love it! My husband said it is his favorite and what difference does it make if someone adds a jar of sauce to their own, I mean it all started somewhere did it not ? Emril's is too sweet for my taste but I do have my Fav and I am positive it started in someone's kitchen in a big pot somewhere. I love this on a rainy day and will keep it in my freeze for such a day…I live in Fl so I enjoy those very much.
Londa On Thursday, September 20 at 3:38 pm
I made this last night for dinner (minus the green pepper) and everyone LOVED it. We had left overs for lunch and 6 cups in the freezer for another meal. My husband said it is his favorite sauce recipe and even beats his mothers recipe. Thanks so much for the inspiration and a new family staple recipe.
Judi On Thursday, September 20 at 8:18 pm
When I don't have all day to make my spaghetti sauce, I doctor up a jar of sauce that (this is very important!) has NO SUGAR OR SWEETENER ADDED TO IT AT ALL with everything you add plus more (red wine, not white, mushrooms, and green and black olives.) When I do have all day, I make gallons of sauce starting with canned whole peeled tomatoes, tomato sauce, tomato puree (if I can find it) and tomato paste. And all the other stuff. I freeze some, send some home with whichever child ate with us that night, and make lasagna with some of it. But that's another post.
Renee On Friday, September 21 at 12:00 am
My favorite thing about making spaghetti is the leftovers. I toast up some bread, hit it with butter and garlic powder, then make a little spaghetti sandwich. It's almost better than the first time around.
DEE FREEMAN On Friday, September 21 at 4:55 pm
OMG OMG OMG.. ok.. seriously so delicious!!! Ive made tons of your recipe.. cant decide which one is the best….again OMG!!!!!!!!!!!!!!!!!!!
Tralalabonbon On Saturday, September 22 at 3:12 am
You. Slew. Me. With. This.
yifat On Saturday, September 22 at 5:05 am
looks great, but. do you know you are not suppose to eat green pepper? it's unriped , it's the red pepper before it gets riped. it has lot's of stuff that arent good for you. really. look it up.
Joyce On Tuesday, September 25 at 2:36 pm
Yifat – what planet are you from?
Carrie On Saturday, September 22 at 8:41 am
Love a good meat sauce. I think I"m going to try this one with meatloaf mix (1/3 each ground pork, veal and beef). Also, you should try sauteeing the tomato paste after the veggies and meat, but before you add the sauce. It picks up all of the goodness out of the pan drippings. That's the way my Italian grandma taught me.
Michelle On Saturday, September 22 at 10:41 am
I had fun reading the comments at the beginning about the Italian variations.
Ree, your recipe is very similar to what I make. I do leave out the jarred sauce and don't add any sugar either. I add Italian seasoning instead of the individual spices, otherwise it is the same. It is a really good sauce. My family loves it and I make it for the tax office I work for during the tax season.
Hony-do On Sunday, September 23 at 10:02 am
Tried this sauce today. Excellent. Easy to make and tasty tasty. thanks Ree
Mike On Sunday, September 23 at 2:23 pm
Instead of adding sugar to counteract the acid sprinkle a tsp of baking soda on top of the sauce. It will draw up the acid. Or, just stir in the baking soda.
Linda T On Sunday, September 23 at 3:24 pm
My daughter made this today for lunch awesome. She cut the recipe in half and their was still alot of sauce left-over.(yeah) I'm going to freeze it for later on.
Texanna H. On Sunday, September 23 at 9:25 pm
You're a genius. My dh hates spaghetti! I, of course, love it. I made it tonight because I needed something quick (pasta), and cut your recipe down as you said. I made it with this: http://www.lucini.com/shop/rustic-tomato-vodka-sauce. My dh cleared his plate. Thanks for another great one!!
Tracy Arnold On Sunday, September 23 at 9:55 pm
I made this today and it was great. So full. So very very full.
Leeann On Sunday, September 23 at 11:00 pm
I always add Muir Glen diced tomatoes w/italian herbs and………my favorite add in spaghetti sauce is Target Market Pantry traditional! I tried it one time when it was on sale for a $1.00 and I've never looked back. I'm all for letting someone do part of my dirty work for me. Bravo!
Wendy On Monday, September 24 at 1:45 am
This is the most ridiculous, nonsensical writing I have read since reading "The Pioneer Woman". As a matter of principle, I refuse to try this recipe.
Preggo for Prego On Tuesday, September 25 at 2:34 pm
And this is the most arrogant, closed-minded comment I've ever seen on this site. As a matter of principle, I cannot condone your comment. About spaghetti sauce…good grief, spaghetti sauce.
Joyce On Tuesday, September 25 at 2:40 pm
Ms. Preggo – apparently you didn't see Carla's! But then I didn't either, it was deleted.
Dee On Monday, September 24 at 12:18 pm
I make my sauce w a jar of premade too and get compliments about it all the time. My secret ingredient: a heaping tablespoon of refrigerated pesto sauce. Yum!
Preggo for Prego On Tuesday, September 25 at 12:41 pm
It looks awesome. I'm so hungry for spaghetti right now, I'm driving into town to get the meat I need. I'm pregnant. When it looks good, I've gotta fix it. And in a few minutes, I'm starting this delicious-looking sauce. Spaghetti has always been my lifelong favorite, and always will be. Love your site, Ree. Love the addition of the jarred sauce. If it makes it xtra good, without a ton of xtra effort…I am SoOoO for it! And my hubby and toddlers will love me for it =)
Courtney On Wednesday, September 26 at 9:08 am
I just made a big batch and put it in smaller containers in the freezer for myself. It was absolutely delicious! Can't wait to have some (other than spooning it out of the pot!).
Jenn On Wednesday, September 26 at 7:46 pm
This was super good with 4lbs of hot Italian sausage instead of the beef. Good enough, in fact, that my husband requested it again the next day! (No lean bottoms in this house!)
That said, "A-sauce without a-cheese…" has been going through my head for days now. I guess I can't really complain though, since my freezer is happily stocked with pasta sauce
Katy On Thursday, September 27 at 10:16 am
Generally, I'd say I'd love to cruise the Bahamas on a private sailboat with just my husband, but today, I'd say Denver, to visit my wonderful frient, Suz. She's had a really rough month; her nephew died in a motor vehicle accident, her dad entered end-stage hospice care, and her husband had a back surgery. I wish I could be there to support her in person for a few days.
Jennifer On Thursday, September 27 at 9:17 pm
This sauce is awesome. I just made a huge batch for all our harvest help and everyone loved it. The spiciness is just right. I used a mix of ground venison and ground pork sausage. Yum!
Brigid Maher On Thursday, September 27 at 10:47 pm
I love the bag with the ? Ha, you are my new best friend!!! Actually you were already my best friend when I made your cinnamon rolls for Christmas!!
Mary B. On Sunday, September 30 at 12:20 pm
Ha ha ha, thanks for sharing! I have been looking for a good sauce recipe and when I came across this I gave it a read. I had to laugh when I saw the jar of store bought sauce go in because I do the same thing! Ha ha ha I may be tweeking my recipe a bit but basically I have been doing the same thing, guess I am getting better at my cooking!!!
Paulina On Sunday, September 30 at 1:13 pm
Althoug I've been getting you email for a while I've just really discovered you recently, but it didn't take me long to become a big fan of yours. Love your show with your family involved, and also love your recipes, after triyng a few of them I'm hook. I've bought your 2 books and use them often. The recipes come out really good.
Kay On Tuesday, October 2 at 10:37 am
I usually use a jar of sauce. My sauce just isn't as good without it. I've been using Rao's lately because it has the least amount of carbs of what they sell in Publix (our local grocery store). I wish we had a Trader Joe's. I'm going to try the baking soda trick. I usually use brown sugar, but used the Stevia/brown sugar blend the last time I made it. But baking soda would be even lower in carbs and calories. Most of the time, I serve over whole grain pasta, but use spaghetti squash when I'm really being good. Very good!
Dean On Thursday, October 4 at 7:09 pm
I love your site, and I make sauce, or "gravy", that people BEG for. I have a few more ingredients in mine, and I always add a bit of sauce from a jar. It adds a little complexity, and you can adjust for salt, sugar, ect.. Just a question though: Why white over red wine?
wayne speirs On Tuesday, October 9 at 12:11 pm
I noticed that you didn't add any celery or mushrooms which I like to do. Also I add double the tomatoes you do.
I found out about an interesting element to add from a cook at my local pub who made a fantastic sauce. He told me to add a stick of Cinnamon to the sauce as it simmers. I have been doing so ever since and find it is very suttal but goes really well with the sauce.
AHOP - Cooking for the Cops On Friday, October 12 at 10:14 am
As written, wouldn't this be enough sauce to make 3 pans of lasagna? Does anyone know? I'm terrible at this part and always make too much or not enough.
AHOP On Friday, October 12 at 1:24 pm
As written, can anyone tell me if this sauce recipe looks like it would be enough for 3 pans of lasagna? I'm not good at judging things like this. Thanks!
Alexis Riley On Monday, October 15 at 8:08 am
I made this sauce last night with "The Bread" for the first time for my husband and stepson and they were big hits!!! I couldn't believe (and was ecstatic) about how much extra sauce we had for freezing!! I love your blog, you are hilarious. Thank you for sharing!
Liz On Monday, October 15 at 2:46 pm
I always add a jar of Ragu….and since we're confessing, I add a can of chili with beans to my "homemade" chili! No complaints so far!
Rachael P On Tuesday, October 16 at 7:14 am
You redeemed yourself when you added the parmesan rind (try adding it to a homemade minnestrone soup too). Seriously, I see nothing wrong in taking a store bought product and doctoring it up to make it your own. Thanks for being brave enough to reveal your "secret."
sue p On Tuesday, October 16 at 10:26 pm
Apple pie with cheddar cheese? Absolutely. I think it is a New England thing, but it was the way it was always served in the house when I was growing up. A nice big slice right on the plate. Now I sometimes put it right in the pie crust. Just super yummy!
Lynn F On Friday, October 19 at 11:20 am
Except for the green pepper, I've made very similar sauce/gravy. Try adding some spicy italian style sausage in place of some of the ground beef sometime. Our family likes the zip. I also like the waiter's comment – hope I can remember it for the next time I serve spaghetti to the whole family!
Michelle On Friday, October 19 at 4:12 pm
I LOVE making large batches of food since we regularly have 8 or 9 people for dinner everyday. This sauce was a huge hit with everyone and I was still able to freeze half of it for another meal. I only had red wine opened, and that was great in the sauce as well. (Wine with anything makes it better!) Hoping Ree will have a lot more 'big' meals that can be frozen…makes life so much easier! Definitely a recipe to keep and use often!
Linda Kernan On Friday, October 19 at 8:29 pm
I laughed out loud when you pulled the jarred sauce out of the bag. I've been using jarred in my spaghetti sauce for years and years. You're right — it's delicious and adds more flavor to all the goodies simmering in the pot.
Teresa On Saturday, October 20 at 4:34 pm
This looks fantastic! Another great store bought sauce is Newman's Own. Love that brand and it is fairly affordable too for the quality. Can't wait to try this recipe!
LarryC On Saturday, October 20 at 6:50 pm
Made this today…amazing!
I halved the recipe and used a full cup of Chianti.
Oh, also used 50-50 ground pork and ground beef.
Perfecto Ree!
Daisha On Sunday, October 21 at 10:46 pm
Just made this with my secret I ingredient. Yummy. I don't like the parsley though, mayb dried….love you pioneer womn….
Your biggest seattle undercover fan.
Chuck On Wednesday, October 24 at 3:22 pm
I absolutely love your recipe. I like to make a big batch of it, using half for whatever pasta we are eating that night, then use the other half as pizza sauce for later in the week.
cs On Saturday, October 27 at 5:04 pm
sounds wonderful! love the bottled marinara addition, but i love that it is half homemade too.I have used bottled sauce and just doctored it up for years with red wine or balsamic vinegar. I think this will be my new go to sauce! Wish I had searched yesterday before I made that humongous lasagna in my fridge!
Sara On Friday, November 2 at 11:47 pm
I must say there is a lot of back an forth banter about the origin of this sauce not quite being Italian enough and guess what, I don't care! This sauce is much like my mothers and I have tried and failed to make sauce as good as hers, perhaps this will do the trick.
Lily On Friday, November 9 at 7:07 pm
This was DELICIOUS! But I have so much left over, how long can these stay in the freezer? LOVE, LOVE, LOVE your recipes!!
RetroCasserole On Tuesday, November 13 at 10:43 am
Fabulous recipe – great pictures! I haven't tried Emeril's sauce, but I will make a point of picking some up next time I'm at the store.
Jael On Thursday, November 15 at 5:39 pm
Made this sauce tonight. Had a great sweetness. I really enjoyed it. When my husband gets home I think he will be feeling the same way. The best part is I plan on freezing the rest so we have it for a future meal.
linda On Friday, November 16 at 1:53 pm
picky picky picky…my goodness !! i use ground chuck, because i like the flavor better…and all of your ingredients……bay leaf is important….i never used bay leaves for years…….then i got some nice fries dried ones, and does it make a difference…..my sister in law, makes the best sauce……i finally got her to tell me the secret….she squeezes 3 or 4 squeezes catsup……and my, that topped it off so good……anyway enjoy
your sauce or gravy……….and it's always better the next day Linda


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Urban Decay Midnight Emergency Kit Review, Photos, Swatches
Urban Decay Midnight Emergency Kit
Urban Decay Midnight Emergency Kit
Urban Decay Midnight Emergency Kit ($39.00) is a limited edition set that features four eyeshadows, one lipgloss, and one travel-sized brush. It will be available at ULTA and select Macy's in-store and online at ulta.com and urbandecay.com. The four eyeshadows included are: Midnight Cowboy (champagne with silver glitter), Midnight Rodeo (brown pearl with silver glitter), Midnight 15 (pearly oyster with silver glitter), and AC/DC (smoky grey/purple with shimmer).
It is all housed in a champagne-colored pleather case with a zipper enclosure wrapped around it. It's fairly heavy (feels heavier than it looks) and definitely sturdy–it's not easily crushed by any means–but the heft of it is not something I'd want to stash in my bag. The overall size is nice, and I'm sure some will have no problem stashing it in their bag.
- Midnight Cowboy is a pale champagne pink with a frosted finish and chunky silver sparkle. The underlying base color has good color payoff, but the sparkles cause major fall out. I wish I knew of a dupe for the color, but the only thing I could think of was Safe Bet Annette which is still a bit pinker.
- Midnight Rodeo is a sparkly taupe brown. It does have glitter, but it's subtle and doesn't seem as large as Urban Decay's other glitter-finished eyeshadows but may still have some fall out. The color payoff is good, and the texture is fairly smooth. I thought Urban Decay Toasted might be similar, but it's not–much browner, less of a taupe. theBalm Insane Jane is grayer (more cool-toned), while Inglot #402 is nearly indistinguishable from Midnight Rodeo. This shade is a repromote from the 15th Anniversary Palette and BoS 4.
- Midnight 15 is a soft champagne with a hint of gray and frosted finish. There is a subtle amount of glitter which has a touch of fall out. Initially, I thought it might be similar to Urban Decay Virgin, but it's grayer–looks taupe in comparison. It's a little darker compared to the beige in Chanel Prelude and less yellow compared to Urban Decay Ruthless (this is the closest).
- AC/DC is a smoky purple with a very subtle red undertone; it's more of a neutral purple. It was in the BoS 2. Am I the only one who expected to see another Midnight-themed shadow here? Don't get me wrong–I'm so glad at least one shade isn't fall out city. Urban Decay Gravity is a little purpler but similar. theBalm Kissy, Kissy is a touch darker. Bare Escentuals Encore has a stronger red undertone.
- Midnight Cowboy Lip Junkie is a sheer champagne-tinted gloss with lots of champagne shimmer. It's mint-scented and virtually colorless on the lips but imparts shine and shimmer. You can check out my full review of the formula in my original review.
Each eyeshadow is 0.04 oz., which is just shy of full-size (0.05 oz.), while the gloss is full-sized (0.34 fl. oz.)–plus the travel-sized Shadow brush ($26 for the full-sized version). The value is at least $73.40 (the value of the eyeshadows and gloss) but likely closer to $85 or so because of the brush.
Urban Decay's eyeshadows with "sparkle" are problem children. Sometimes they're sweet and you can get them behave, but most often, they're unruly, frustrating, and wreak havoc upon your eye/face because of the glittery fall out. Of the three sparkly shades here, Midnight Cowboy is the worst offender. The other two are lesser offenders but still have some issues with fall out.
My advice for working with eyeshadows prone to fall out is to use a stiffer brush and pat on, rather than sweep. You might also want to lightly tap the brush against your forearm after you've picked up the eyeshadow to loosen any excess product (and glitter). It's best to apply eye makeup first in this instance, so you can easily remove any residual fall out without removing foundation and the like. A stickier base (mixing mediums, sealers, etc.) can also help the glitter to adhere rather than to fall away or generally disappear. I just don't think you should have to work that hard. I'm also surprised that–given how much Urban Decay enjoys themselves glitter eyeshadow–they haven't come out with their own adhesive base/sealer.
The Glossover
Midnight Emergency Kit
|There is a lot of fall out, and three of the five color products in this kit require some trial and error to find a method that works. Unless you're using an adhesive base, there is glitter fall out both during application as well as throughout the day. The packaging seems heavy for how little is inside it, so it's not as purse-friendly as it seems.
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See more photos & swatches!
Urban Decay Midnight Emergency Kit
Urban Decay Midnight Emergency Kit
Urban Decay Midnight Emergency Kit
Urban Decay Midnight Emergency Kit
Urban Decay Midnight Emergency Kit
Urban Decay Midnight Cowboy Eyeshadow
Urban Decay Midnight Rodeo Eyeshadow
Urban Decay Midnight 15 Eyeshadow
Urban Decay Midnight Cowboy Lip Junkie
Product & Review FAQ
Where can I purchase it? How much is it?
ULTA and select Macy's in-stores or online at ulta.com and urbandecay.com, approximately in October 2011. $39.00.
Is it limited edition?
Any dupes?
See individual shade review.
Discussion and debate are highly encouraged, and we expect community members to participate respectfully. When asking a question, please check the FAQ section (above) for information about purchasing, price, dupes, and the like. If you have general feedback or need technical support, please contact us.
Comments that include advertisements, self-promotion, insults, etc. may be in violation of our comment policy and subject to deletion. Please see our comment policy for more information.


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Event Replays
Photo Gallery
About PRIDE
Contact Us
NEWS Archived
Only 15 More Days Until PRIDE.33 "THE SECOND COMING" Taxis Throughout Las Vegas Carry PRIDE FC Ads
Only 15 more days remain until PRIDE.33 "THE SECOND COMING." Near the Thomas & Mack Center where the event is scheduled to be held, one can catch sight of the word "PRIDE" on increasingly more occasions.
Rogerio To Fight AFRICAN ASSASSIN!? Will Jaochim Be Able To Make A Comeback?
Additional fight cards were announced for PRIDE.33 "THE SECOND COMING," to be held on Saturday, February 24th in Las Vegas. A leading figure in the Middleweight division, Antonio Rogerio Nogueira will be fighting against Joachim Hansen who hopes to make up for his previous defeat against Shinya Aoki at "Shockwave 2006."
PRIDE FC Fan Club Event in Tokyo, Shinjuku Nakamura & Mach Make Guest Appearance
On Wednesday, February 7th a Fan Club event was held in Tokyo, Shinjuku. The event was attended by Hayato "Mach" Sakurai and Kazuhiro Nakamura, who will be fighting at PRIDE.33 "THE SECOND COMING" scheduled to be held on Saturday, February 24th (local time) in Las Vegas, as well as Mr. Shigeru Saeki of PRIDE Public Relations.
The Team: Part 1. Chute Boxe Academy
When you're in the ring, fighting is a one-on-one competition. If you want to become truly strong, though, you can't with your own strength alone. The support of the fans and support from corner men, trainers and friends become an important source of strength. In short, the team is very important. In this series, PRIDE Fighting Championship puts the spotlight on the "team" and tries to find out the secret behind true strength. In this edition, we speak to Chute Boxe Academy leader Rudimar Fedrigo, the man who created such famous fighters as Wanderlei Silva and Mauricio "Shogun" Rua.
PRIDE.33 "THE SECOND COMING" Souvenir T-Shirts To Be Sold at PRIDE.33 on February 24th
In celebration of PRIDE.33 "THE SECOND COMING" scheduled to be held in Las Vegas on February 24th (local time), PRIDE Fighting will be selling WANDERLEI SILVA vs DAN t-shirts, PRIDE SKULL MMA t-shirts, as well as GOMI t-shirts. Don't forget to purchase them on the day of the event!
PrideR, Pride FCR, Pride Fighting ChampionshipsR and BushidoR are registered trademarks, registered service marks, trademarks, trade dress and/or service marks owned exclusively by Pride FC Worldwide Holdings, LLC.


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Best Tattoo On a City Alderman St. Louis 2001 - Ken Ortmann's woman
Only a strip search of all 28 aldermen would prove that no one else has a more provocative tattoo in a more precarious place, but for the sake of their privacy, and our indigestion, let's hand the award to Ald. Ken Ortmann (D-9th Ward). Ortmann, a former Marine, has a woman indelibly etched on the outside of his right calf. Leave it to the owner of a tavern, the Cat's Meow, to be the city's only elected official with a tattoo in a visible place. Of course, after the redistricting fiasco and the filibustering stunt by Ald. Irene Smith (D-1st), a tattoo seems tame.


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I have adventured beyond where I have blogged at this point, but I think it's time to take a small break from my journal and give you my impressions of the game. Overall, I have been as impressed with Vanguard as I was with Dark Age of Camelot and City of Heroes/City of Villains for smoothness of their launch and stability of the servers; certainly it has been much, much better than the stability of Horizons, World of Warcraft, EverQuest 2 or Guild Wars during their first month. There is plenty of content and questing available as you level, and the game smoothly moves you from one area to the next as you are ready to handle harder challenges. The story line is also well thought out and customized to the style of each culture, and meshes well with the ecology of the area. Those who want a break from adventuring can easily get to the nearest main city where you can try out diplomacy, harvesting or crafting within a couple of hours.
Before I get to the details of this review you should understand my priorities in gaming because they will most certainly color the review I give. The game has its strong points and its flaws, but some of each just don't matter me whilst the things which matter to me may not concern other players a whit. Perhaps the easiest way to introduce my gaming style is give you my Bartle test results:
What is not apparent from the Bartle test (due I believe to its age) is that I also enjoy crafting. Those who may have followed my Horizons blogs will notice as many about dragon crafting as about dragon adventurer, for instance. Now, my play time at the moment is limited, so I've not started crafting, but have taken up harvesting to help supply the crafters in my guild with the materials that they need.
Anyway, you should now know enough about my gaming style to be able to see any biases that I might have.
There are three main continents, with boat travel possible between them, and a different feel for each: Thestra is based on medieval Europe, Kojan is similar to medieval Asia, and Qalia resembles medieval Africa. There are at least six races per continent and each race has access to at least one protective fighter (tank) class, one offensive fighter class (light fighter), one healer class, and one caster class (with the exception of orcs who can't be casters), and many races have upwards of 8 different classes to choose from. So that's a lot of variety. Each race also has certain racial abilities. If you are a crafter at heart, you may want to pick a race with a bonus to that crafting type or that has bonuses to harvesting the materials required for it. If you are an adventurer, you might be able to use the racial ability and stat increases each level to help you choose between several appealing races.
Characters themselves can be customized in a myriad of ways. The entire body can be tweaked: weight, height, arm size and length, leg size and length, torso width, chest size, hand and feet size and skin coloration are just some of the whole-body customization options. You can adjust your eye size, shape, color and tilt, brow thickness and height, cheek sharpness and height, nose length, tilt and width, mouth size and attitude, jaw structure, ear size, placement, bend and tuck. Hair comes in several styles for each race, with a primary and highlight color chosen from a very extensive palette. Starting clothing (which you will appear in when you die beyond level 7 if you haven't bound items to yourself) has several styles with different degrees of modesty for men and women - but all avoid the naked wood elf syndrome of certain other games. Primary and trim colors for starter clothing is also chosen from a large palettes as well.
Each race generally has its own starting area, though there are a few that double up with another race (orcs and goblins, raki and wood elves, half-elves and kojani humans for instance). Each of these starting areas has its own unique feel, with differences in flora, fauna, and building styles appropriate for the terrain and race that lives there. Quests are also tailored for the area; through beta and into release I've tried five of the different starting areas and been impressed with the different quest lines that introduce your character to the game at a reasonable pace. The quests are not copied and pasted from one area to another with different text, they ask you to do different things in a different order, depending on what is going on in that part of the world. Some involve infiltrating enemy camps and stealing items, some are hunting in the outdoors, some involve dungeon delving, some have scavenger hunts, and some involve beating off waves of invading enemies. All, of course, have the "go kill x of mob y", but even those are given an immersive reason for why you are being asked to do so. Quests are entirely optional, but they are a good way to get coins and a full set of starting armor that should hold you well into your teens, by which time you should have enough cash to start getting player-made items.
The general pattern is to start in a small glade, glen or tower area, where you will receive quests which introduce you to the primary opponent of the area and the current state of the area, as well as the terrain and social structure of the society. Oh, and they introduce you to the game mechanics of course. Generally you're here until level 3 or so.
From there you will move to an outpost with class trainers, opponents that are a bit tougher and more varied quest types. Generally your first exposure to "group-required" quests happens here as well but some starting areas delay this until the next outpost. These quests are clearly marked as requiring groups, so you can decide to accept them or not. This area should take you to just about level 10.
From there you'll make your way into the primary city, where you can start crafting, harvesting, and diplomacy. These three alternate play spheres are really well done, so each deserves its own paragraph. The primary city also has a mailbox which can be used to send notes, items, or cash to others for a fee (depending on the value of what is being sent), specialized merchants, and a broker for players to sell items to other players.
I crafted for a bit in beta, but as stated earlier, I haven't crafted since release due to time constraints. I will state that in beta I found the crafting system very complicated, full of depth and choices, and not something that can be done while reading a book like in many other games. It's not a twitch-based process, but you do need to maintain focus. The drawback is that it is both very time consuming and relies on a lot of mouse or key clicking. However, primary leveling as a crafter occurs with NPC work orders, so the market isn't flooded with basic items as all the crafters in the area try to offload their goods. You are provided with the materials for the work orders when you get the task, so it's also a good way to make some money. However, if you want to make something to give to another player, you do need to get hold of the raw materials.
This is where harvesting comes in. Harvesting may involve chopping down trees (not all trees are harvestable, but many in the wild are, and the animation for that is just awesome), breaking rocks with hammers for stone or ores, skinning animals you have killed, or harvesting plants. Each character can choose a primary and a secondary harvesting skill; Meiyen has settled on skinning and reaping (plants) to support the outfitters in my guild. I have seen some putting raw resources up for sale on the brokers, but I've funneled all of my gathered items to my guild mates.
Diplomacy is an interesting and unique game system. It's mostly a collectible card game played against NPCs of the city. The results earn you new cards, gold, and items, and several players working on civic diplomacy can give adventuring or crafting bonuses to anyone entering the city. This is also where huge amounts of lore on the area and civilization can be discovered through the course of your interactions, and choices need to be made as to who you will support. Of course, this will indirectly pit you against other players who have chosen to support a different faction in the town.
From town, you'll go on to other outposts, other racial areas, and full-fledged dungeons. You can choose to follow the quest line or just progress by fighting your way through. As you start to enter other racial areas, you may need to work on faction by helping remove the enemies of that civilization. While the "evil" races are generally very cool looking and have a certain appeal, they generally must do a lot of work with faction to not be killed by guards as they travel.
The user interface Sigil created is very simple and easy to use. It allows either the mouse of the keyboard to be primarily used, or a nice melding of the two. It is similar in appearance to the UI used in World of Warcraft, one of the most popular games around at the moment, so many players looking for a change from there will find themselves familiar with the UI. Also, the UI is defined via XML files, allowing for customization. There are several excellent modified UIs out there already, mostly to be found at VGSOH Interface. Personally, I've been really happy with Drox UI, which is extremely customizable, but there are others that fit almost any playstyle, if you find you'd like more options than the original UI provides.
A few tech specs: My computer is a MSI K8N Neo2 Platinum, with an AMD Athlon 64 Processor 3700+, 2 GB of RAM, and an All-in-Wonder Radeon 9800 Pro AGP video card with 128MB memory. I play in full screen mode at 1280 x 1024 at 70 Hz. The upshot of this is that my system meets the recommended specifications for all but my video card, which really should be upgraded. However, I usually have my in-game video options set to performance or balanced, with grass turned down to about 20% and volumetric clouds turned off. This lets me usually pull framerates in the high teens to low twenties. It is, of course, worse when I enter the crafting area, and at those times my FPS drops unless I set the game to the high performance presets. At this level, it's certainly playable, if nothing to write home about visually.
As far as the graphics go, Sigil has done a good job creating a realistic world which doesn't have the cartoony feel of World of Warcraft, but doesn't suck down performance with excess realism like most modern FPS games. It is powered by a modified Unreal 2 engine, and with a suitable graphics card and lots of RAM, you can expect huge draw distances, panoramic views, and realistic atmospheric effects. The terrain and ecology are well thought out, and the explorer in me can't wait to see all that the three continents have to offer. There is no wasted space - every place I've seen so far has something that makes me sit up and note the care taken by the world design team: sweeping vistas, attention to detail showing an area is lived-in and not just populated and a real ecology.
Actually, a note on the ecology: while it does have carnivores attacking herbivores, the herbivores don't really run from the carnivores. Nor do NPCs wander around all that much. This is pretty typical of MMOs though, as everyone needs a shot at talking to the merchant, so he never gets to go home to his family in the evenings.
The music tracks are appropriate and mostly fade into the background giving a boost to the feel of the game rather than bludgeoning you over the head repeatedly with jarring "focus on me" tunes. The environmental effects like rain and passing creatures include appropriate sound effects, and the roars of animals have as much attention to detail as their appearance.
World of Warcraft is certainly the giant out there currently as far as MMOs go, but it also seems to attract the lowest-common-denominator among players. Vanguard instead goes for those who have already tried MMOs before, like the genre and are ready for a game with more depth, fewer restrictions and a generally more mature audience. It's certainly a larger world filled with more choices. There are some bugs, but server stability is great and the bugs aren't horrendously obnoxious. Class tweaking continues, but even the gimped classes (I play a monk which is sub-par compared to rangers and bards, two of the other light fighters) can solo well and bring some skills to a group, just needing some minor adjustments. Some of the choices for trainer locations are confusing and require faction work that seems out of place, but the quests and story lines generally seem well planned and implemented. The game is also not as solo friendly as World of Warcraft or Guild Wars, but it is possible to keep progressing while by yourself - just not as quickly as when grouped.
If you've been holding off on getting this game until you see how its first month goes, I just have one thing to ask: "Why are you still waiting?"
At home I had a Mac, and surprise... game options were slim there as well. So, while Dark Castle was good for a quick game here or there, and I ran through every Might & Magic game that came out for the Mac, I spent most of my gaming time playing AD&D with friends. I took my Mac to college with me, and started programming it to take care of most of the tedious dice rolls and book-keeping when I was the dungeonmaster for our regular group. Better games started coming out for the mac then as well: Tetris and Spectre were favorites.
After college, our AD&D group was scattered, so my wife and I started looking for computer games that would fill the gap. We also got our first Windows machines then, so there were many more options than in the mac arena at the time. We got each other EQ for Christmas, and have been playing MMOG's ever since. We left EQ to alpha and beta test DAoC (hey out there to all my scouts and the other archers from CritShot)and stayed there for several years, played around with AO in some spare time, tried SWG and Horizons, City of Heroes and EQ2 held our interest for a while, back to DAoC for Catacombs, and WoW. Although I've played some single player RPG games, and some cooperative RPG games, I definitely prefer MMOGs. FPSs tend to get me slightly motion sick.
We recently got a Mac Mini for the kids, and our oldest son has a PS2, so we're playing some games on those systems as well.