Marinara Sauce

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I have never made spaghetti and meatballs before. I"ve always thought that if i tried, the meatballs would turn out like hard pucks so it's never been a "go to" recipe. I thought i would try this one, though and it was absolutely delicious. I rate it with 5 stars, but I do have these tips for the home cook, like me:
-->I used the San Marzano tomatoes which she calls for, however, the whole tomatoes were very difficult to pass through my food mill. They would spin and spin even with rewinding. Could be my food mill, or could be the lack of talent, but just to be safe, I would recommend that you mill all of the tomatoes BEFORE you get started with sweating the onions. (of course, doing all "mise en place" might be best as well! I think it took me 30 minutes here, no joke.
-->On sweating the onions--Medium high heat was a bit too much for me at home. This may need to be adjusted--i found that medium would have been better and avoided color on the onions altogether. I dropped it to medium once i started seeing some color on the onions. I also cooked it the 2+ hours at just about medium which produced a rolling boil the whole time.
-->On the critics favorite topic, anne's salting. I do find her salt level a bit much for me, but i have thoroughly adopted the "Taste, then season" approach. I salted the onions exactly how she did, then after I added all the tomatoes, I tasted before seasoning and found that I only needed a pinch more, rather than the handful she added. I'm sure a lot of this is due to individual taste buds, but think of her approach as "Taste, then season". That way you will avoid an underseasoned dish as well as an over seasoned dish.
--->ENJOY!

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This marinara sauce recipe is an absolute winner! It is one of the best I've ever tasted! Anyone could make it because it's easy. It is also such a good recipe that I would serve it to guests ... gladly! Anne has a knack for teaching and a taste for good flavoring. I'm beginning to think you can't go wrong with one of her recipes. I plan to try this in the future with the addition of carrots and celery added, but this marinara stands alone just the way it is. By the way, I u rge anyone not to omit the pancetta. It lends incredible flavor to the sauce. Congratulations, Anne! You've done it again!

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I made part of this sauce with boccatini. Not only did I fry up panchetta, I added celery, onion, carrots, garlic chopped in food processor. Then added the prime tomatoes. Doesn't take long to simmer. DELISH!!

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Without specified amounts for salt, I added kosher salt generously as directed. I had to throw it out, getting worse the longer it cooked. I should have known better. Won't do that again, especially after making a special trip for the SanMarzano canned tomatoes.

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I cook most of the meals in my home and I am always looking for new recipes to take my food up a notch. This was just such a recipse. The use of the pancetta was inspirational. My family loved the saude amd meetbals and now the it on our twice a month list.

Anne, you are a great lover of food, and a great teach. Thanks You.

Hal Fuquay

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Maybe you could just buy a salt lick at Agway and save some money. Handfuls of salt is a poor excuse for flavor.

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it was chunky from the onions and you couldn't taste the pancetta (which was expensive and didn't have much flavor.

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I knew it was going to be good because Giada has a similar recipe I make. This recipe had more complex flavor as you cook it much longer. It is simple, but delicious. And is excellent with the meatballs. Serve with pasta or in a sandwich with the meatballs and you can't go wrong. It's well worth the time!!!

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I have never made marinara sauce before..This recipe was so easy to make and wonderful. I made it with the meatball recipe and it turned out perfect!

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What a simple, wonderful marianara this was. My favorite. The pancetta made such a rich flavor, do not omit! I will use this one from now on! Thanks Anne-great cookin'!