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Marinara Sauce Recipe

Marinara Sauce

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (41)

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Average Rating:

Total Reviews: 41

Showing 21-30 of 41

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  • on December 29, 2010

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    Been making this recipe for a long time. Fantastic for not only pasta!

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  • on November 26, 2010

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    I have been making this one for a year now...its easy and very good. I make a lobster pot filled of it and freeze it. Reheats wonderfully!

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  • on September 25, 2010

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    Loved this sauce. Made it one day, ate it the next. So delish. Highly recommend!

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  • on September 20, 2010

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    This sauce lacks the sweetness that you get from adding diced carrots! I thought this was a "given" for any Italian 101 recipe that involved cooking up a marinara sauce.
    If you dare, try adding a cup of finely diced fresh carrots, and leave the skins on them! This will add a sweetness that will compliment the tartiness of the tomatoes. Oh, and, as usual, do not add all that salt. Is it necessary to find San Marzano tomatoes. No, imo! Is it necessary to find pancetta (and it is expensive !? yes, imo! Bacon will do in a pinch but you get a different taste and aftertaste.

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  • on March 06, 2010

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    Sometimes simpler really is better, and this is a wonderful sauce!

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  • on February 15, 2010

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    I've been to Italy twice and this is the closest sauce I've ever had at home that tastes as good as it was in Italy. It still had that acidic taste to it until I added the cheese at the end. I love how the sauce completely thickened up after simmering for 2 hours. I don't like runny sauce so I was concerned when I first started making it but simmering it and reducing it, made it into a thick, flavorful sauce. Plus it was super easy to make. The most time consuming part was using the food mill. I did not make the meatballs, but next time I will.

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  • on February 14, 2010

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    I just made this and it is the best Marinara Sauce and meatballs. It has a wonderful flavor and so easy to make! This is a keeper.... I love watching your show. Thanks for this recipe

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  • on February 14, 2010

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    The recipe was to die for. I was born and raised in New Orleans so I do know good food. I am going to sever it to my wine club. Thanks Anne for a great recipe.

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  • on January 25, 2010

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    I made the meatballs and sauce the day after I saw the episode. Both recipes were really easy, but they tasted just OK. My family like them, but they didn't go "wow". However, I put the leftovers in the freezer, pulled them out the next week, and they all thought I made a totally new recipe! Both the meatballs and the sauce were fabulous after freezing. The flavors really popped that second time around. My six year old said it was deliciouso! My husband and both kids took the leftovers for lunch. This recipe is a keeper, but I will make a note to make ahead and freeze.

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  • on January 23, 2010

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    this sauce with Anne's meatballs is fantastic.

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