Maroni Sauce

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The sauce tasted great, but came out a little oily. I would probably cut the oil down to 4oz, and you may also need to add a little tomato paste.

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on the tip of my mind's tastebud.

I watched him making this on TV and I just realized why my marinaras never did what I wanted them to.

I was schooled by my grandma, so I make the best meatballs >: and meat sauce;
but she taught me slow cooked was the key.
I think, if it is meatless, that is just no longer true.

I was a little iffy about so much garlic. It sounded like a lot.
It isn't.
The ingredients are simply perfect.
I added fresh flat leaf parsley to mine, but I'm sure that is forgivable.
:
Everyone should try and make this simple, quick, easy sauce.

The only problem is, it will never again be so easy to justify grabbing a jar of gunky sauce off the grocery store shelf again.
You don't really save more than 15 minutes cooking jarred because pasta takes about 15-20 minutes if you add heating to boiling time plus cooking time.
This sauce takes about 25-30 minutes to make.

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A perfect accompaniment to Maroni?s fantastic meatballs ? thanks for sharing this wonderful family recipe.

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I just wanted to thank Mike for this delicious sauce recipe. I love garlic but this seemed to have a bit too much garlic in it even for me. I think the next time I make it, I will have to cut back just a bit on that. otherwise, I found it to be wonderful!

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Very bland chunky sauce. Nothing special in my opinion. If you make it, put alot of romano cheese on it to give it flavor. I can't believe the judges raved over this sauce.

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Nice simple light sauce, easy to make and goes great with meatballs!

Perfect complement to "Grandma Maronis Meatballs 100 Year Old Recipe"
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_77841,00.html

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Easy to make, tastes great with Maroni's Meatballs!