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Marinara Sauce Recipe

Marinara Sauce

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Average Rating:

Total Reviews: 41

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  • on April 26, 2013

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    This was the first recipe of Anne's I've tried. Amazing! Very good directions, easy to follow even for a novice like me. A few things. I can't get pancetta where I live (a rural part of the USA so I substituted thick cut bacon which I diced very small. I thought it was wonderful with no aftertaste. I also salted to taste as I was making it (which is what she suggests. Was perfectly to taste. Also, the sauce is only chunky if you don't chop the onions in small pieces. I diced them so they disappear into the sauce as you cook. And definitely do the tomatoes before you start making the dish! The food mill takes a while. I have a small one (not like that big one Anne uses but it's worth the time and effort. After using the food mill, take what is left and squeeze out as much of the juice as you can through a sieve. Don't want to miss the good stuff! I also agree that you can have to lower the heat or the onions will brown ...

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  • on April 13, 2013

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    Great easy recipe. Made 1/2 batch last week and am making again tonight. Only change I made was to use crushed tomatoes as specified brand of tomatoes were not available in my store (I live abroad.

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  • on March 24, 2013

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    Honestly - simple but divine. Have used this recipe for a few years now. At first, I thought where is the basil, oregano, thyme. This recipe is the best base tomato sauce I have ever discovered. Don't skimp and buy regular tomatos. better to buy 1/2 the San Marzano's and split the recipe in 1/2, especially since it does make double the sauce you need for lasagne, spaghetti, etc. This time I made it with Giada's short rib lasagne rolls. Could not believe that the fabulous Giada suggested using jarred sauce instead of this deliciousness. Together an heirloom recipe.

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  • on February 28, 2012

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    I made this recipe tonight, everything the same, except I just used lean ground beef and just added lil' fresh Basil to the meat mixture and very little cumin to bring out the warm flavors of meat. Brilliant!
    Made my own fresh Tomato, Garlic, Basil sauce with some Olive oil.
    Super awesome,,, Husband loved it, I loved it.
    Thank you Anne. :

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  • on February 13, 2012

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    This sauce is a great base to really make it your own. I added basil, oregano, and 1/2 cup of chianti, really added a deep rich flavor. Amazing on whole wheat spaghetti with a side of salad and crusty bread.

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  • on December 14, 2011

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    YUM I made this for Chicken Parm and spaghetti and it knocked my socks off. I added about a tablespoon each of freezedried basil and oregano to spice it up just a bit. Fantastic!

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  • on December 11, 2011

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    A great sauce, very easy to make,but delightful.

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  • on October 16, 2011

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    OMG! This was fabulous. Added a few personalized touches, extra panchetta, a little oregano and basil, fresh diced mushrooms and one tiny super hot pepper (not sure what kind it was with the seeds removed. Didn't have a food mill so pushed the tomatoes through a strainer which took a long time, but boy was it worth the wait. This was so good that while it was cooking "before it was thickened" my three year old daughter asked me to give her a bowl of "soup" and then promptly finished it and asked for another.

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  • on September 17, 2011

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    You can never go wrong with ANY of Anne's recipes---this one included. It's not loaded up with a lot of "stuff". Loved it.

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  • on April 08, 2011

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    This sauce is AMAZING. Oh how I love it. I don't have a food mill but both times I've made this I just quickly zapped the tomatoes in a food processor and was good to go. It is definitely a labor of love, but its worth the time and effort. I am going to make it this weekend to use in lasagna, can't wait!

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