Marinara Sauce

Total Time:
1 hr 20 min
Prep:
10 min
Cook:
1 hr 10 min

Yield:
2 quarts
Level:
Easy

Directions

1/2 cup extra-virgin olive oil

2 small onions, finely chopped

2 garlic cloves, finely chopped

2 stalks celery, finely chopped

2 carrots, peeled and finely chopped

1/2 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

2 (32-ounce) cans crushed tomatoes

2 dried bay leaves

In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon of each salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)


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4.5 201
Excellent and so easy to make.  I used it to simmer meatballs and it was wonderful.  item not reviewed by moderator and published
Since this cooks for an extended period of time would this be considered a POMODORO sauce? item not reviewed by moderator and published
sucks item not reviewed by moderator and published
I am a marinara sauce snob and this is DEVINE! This recipe makes 3 large jars of sauce. I made the organic version using (2) 28 ounce cans of crushed tomatoes and (1) 8 ounce can of tomato sauce. I used pink Himalayan salt and just black pepper. item not reviewed by moderator and published
Whether or not this is "traditional" per se, is completely dependent on your familys recipes, as well as the region in Italy you are referring too. Some favor heartier sauces. This is a very traditional recipe compared with my family dishes. The only addition I make is chopped fresh basil. It's my go to base for vodka sauce, meatballs, olive spaghetti, and it's GREAT served over arancini or suppli. item not reviewed by moderator and published
I have only recently used crushed tomatoes for red sauces. I like the consistency of it without it being chunky. This is a very basic recipe which can easily be modified for personal tastes/recipes. Maybe I got lucky with the crushed tomatoes I used because this came out with a very nice rich tomato flavor. I will see if I got lucky. I will make this again using a store brand crushed tomato, instead of the brand I used. I added some browned Italian sausage to make it a meat sauce and was very pleased. I will make this again, making modifications depending on what I am going to use this sauce for. I hope cooking this in a crockpot for 2-3 hours and freezing some will work out good. item not reviewed by moderator and published
We absolutely love this sauce! It's not traditional, but I add meatballs while cooking. Use fresh pasta and you have a gourmet dish. item not reviewed by moderator and published
Very Nice, and can be used in many dfferant Dishes. item not reviewed by moderator and published
With the exception of a marinara sauce recipe given to me by an ex-boyfriend's Italian father (which is outstanding but takes all day to make, this is the best marinara recipe I have come across and it is so easy. You can take it to any level after you have made the basic recipe.....just add the herbs you like best and simmer again before serving. Make sure your crushed tomatoes are of a good quality. Five stars Giada. I love every recipe of yours that I have ever tried!! Keep them coming please. item not reviewed by moderator and published
Made it by the book. Didn't really love it. Please rethink this recipe Giada. It's a SPAGHETTI sauce, not marinara. item not reviewed by moderator and published
This is fantastic for children. I made this recipe as i and used my stick emulsifier, served over hidden veggie spaghetti. My Grandson, Hayden lives on this. Great recipe and simple to prepare. item not reviewed by moderator and published
Being Italian and spending hours with Grandma (from Rome in the kitchen, this is a great start... But here's a couple tips: First, I grate both the carrots and my PEELED celery. This gives the whole recipe and completely different texture. Second, you MUST deseed the tomatoes. Third, I always add at least a 1/2 to 3/4 of sugar. Easy fix. Great sauce item not reviewed by moderator and published
My kids prepared this with farm fresh tomatoes. We do not peel or seed, just toss fresh tomatoes into the Vitamix and pulse. The sauce was so bright and flavorful after an hour of cooking. We used it with a 12 oz box of brown rice penne and have enough sauce left to serve over sauteed green beans or asparagus. My kids are very impressed with their sauce. We plan to make several more batches while tomatoes are in season and load up our freezer. We will add fresh basil to some of the batches as well. item not reviewed by moderator and published
This recipe is an excellent base for an AMAZING marinara sauce. After simmering for 10 minutes, I added 1/2 tsp of dried Italian herbs, another 1/2 tsp salt, and 1/4 cup Bob's Red Mill Texturized Soy Protein (TSP directly into the sauce for the 'gnaw' effect. I used organic baby carrots since that's what I had in the fridge, and they added a lovely, subtle sweetness to the sauce. Adding sugar (as some suggest wasn't necessary, and I think it's because of the sweetness of the baby carrots. The TSP absorbed some of the moisture, but not enough to require the addition of water. Overall, I think this recipe provides a great base that people to experiment, and I'm forever grateful to Giada. item not reviewed by moderator and published
I used 30 ounces tomato sauce, 15 ounces crushed tomatoes with a cup water, rather than all crushed tomatoes, then added sweet sausage and fresh basil. My whole family loved it! item not reviewed by moderator and published
Loved it! Is a very basic sauce, which is what it is supposed to be. This is the base in which you build other sauces. Definitely works better if you buy tinned whole tomatoes and de-seed them yourself before pulsing in a blender. Gets the bitterness out from the seeds not being in the sauce. I'm using it to make the Stuffed Shells with Arrabbiata sauce tonight for my parents! item not reviewed by moderator and published
Not a fan of this one. Sauce turned out very sweet but very bland even with added herbs and spices. The majority ended up going in the trash. It was that bad. item not reviewed by moderator and published
This has got to be one of the easiest receipes for marinara I have ever made. If your sauce is bitter then you need to use better tomatoes. You get what you pay for : Thanks Giada!!! item not reviewed by moderator and published
I always use this recipe anytime I make something that calls for marinara, and it is always well received. Sometimes it outshines the rest of the dish it is so good. If you think that it is too bitter or acidic you probably needed to add more carrot, or mince the carrot more finely to incorporate it better. item not reviewed by moderator and published
I thought this was a great sauce when I didn't have any ready-made. I cut the recipe in HALF though, since I was making it for my husband & I. I did think it was a bit acidic when I did a quick taste test while it was simmering, so I added 2 tsp. sugar. I also added dried basil, 1/4 tsp. while the veggies were cooking, and another 1/4 the last 10 minutes of simmering. My husband also approved & said it was "yummy"! item not reviewed by moderator and published
This was at best mediocre, if you want something that is quick (this only takes an hour and has a real acidity tomato taste then this the recipe for you. I won't make it again......... item not reviewed by moderator and published
I know why there are some people who love this and hate it. When I made this the first time, I swear, I used damn near 6 or 7 T's in this recipe to combat the intense bitterness.The reason why some people are getting really good marinara or real icky are bc of the tomato seeds. I was complaining to my hubby about all the sugar I had to add and he reminded me of an AB episode where Alton talks about making your own tomato sauce or marinara (can't remember which one and that Alton likes to use whole tomato's and then de-seeds them because the seeds make the sauce bitter. I imagine that some crushed tomato brands have either none or MANY less seeds obviously changing the taste. Next time I will get the crushed tomato's shipped at my grocery store from Italy or go the AB way and just de-seed canned whole tomato's, crush them manually and then use an immersion blender when the recipe is done. item not reviewed by moderator and published
This is a great recipe! I put roasted carrots and garlic in the last ten minutes instead of cooking them from raw from the beginning for deeper flavor and next time am considering fire roasting some red bell peppers to add into the mix. For those who complained about the thickness, I pulsed the sauce in my blender to where there was still great texture to it but came out much thinner. Also wanted to share that we make the most incredible sauce for our homemade lasagna by combining this marinara sauce with Alton Brown's Bolognese sauce recipe...sure it's an all day project, but when I go to the effort of making the whole thing from scratch why not make it extra special ; item not reviewed by moderator and published
2 32oz. cans of crushed tomatoes 1 6oz. can of tomato paste 2 celery stalks finely chopped 4 cloves of garlic finely chopped 2 small onions finely chopped 1/2 a cup of extra virgin olive oil 1 teaspoon of parsley 1 teaspoon of rosemary (heaping 1 and 1/2 teaspoons of sea salt 1 and 1/2 teaspoons of freshly ground black pepper 1 teaspoon of sugar 5 fresh basil leaves broken by hand Freshly grated romano cheese In a large pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent (about 10 minutes. Add the celery, salt and pepper. Saute until celery is soft (about 10 minutes. Add the crushed tomatoes, tomato paste, freshly grated romano cheese, sugar and basil. Let simmer uncovered over low heat until the sauce thickens (about an hour to an hour and a half, stirring every so often. item not reviewed by moderator and published
Too thick. Too bitter. Added spices and sugar but still not even as good as that yucky bottled sauce. item not reviewed by moderator and published
Next best thing to having an Italian grandma. item not reviewed by moderator and published
Almost tasteless. I've made this several times, at first thinking that technique, or ingredient variances, were the problem. But after four, or five, times of making this, solely due to the number of five star ratings, it's time to call it a day with this recipe. A store bought jar marinara beats this one. item not reviewed by moderator and published
This is soooo close to my Greek mother-in-law's red saltza that we loved for years, but for which we never could get the recipe. No problem as this one is right there with it. The celery and carrots add a nice heartiness The bay leaves also add a touch of earthy flavor and the result is a wonderful marinara far different than you'll get a a restaurant and most certainly beyond anything in a jar at the store. Two thumbs up from every member of my family! item not reviewed by moderator and published
I LOVE Giada and I loved this recipe! Super easy. We only made a few changes: 4 cloves of garlic instead of 2 fresh basil (3 medium sized leaves a pinch of crushed red pepper. The flavor was absolutely perfect! This recipe is a keeper for us. item not reviewed by moderator and published
I didn't really care for how the marinara turned out, it lacked flavor. I even added fresh herbs like basil and oregano which helped the flavor alot but not sure if I will try this one again. item not reviewed by moderator and published
Eh, just okay. I think the carrots kill it for me. Adds a sweetness I'm not crazy about. This is probably the one and only time I can say my own recipe is better than Giada's. item not reviewed by moderator and published
Wow! I wasnt sure about adding carrots and celery but my god it was delicious. I did however use the emulsion blender and purreed them with a little bit of the sauce then i threw in the rest of the tomato sauce. It was amazing and simple. Perfect for my little vegetarian. Next time im going to try to throw in some ground italian seasoned turkey. Love Giada! item not reviewed by moderator and published
Oh my goodness! This marinara sauce is the absolute best. My one change is to add ground beef with the vegetables. item not reviewed by moderator and published
Very Much like my northern Italian born mother-n-law's recipe. Delicioso! item not reviewed by moderator and published
I loved this recipe. I did make some additions based on the comments. My additions were; 1 teaspoon each of basil, thyme, parsley and oregano. Plus 1 tablespoon sugar. My Husband loved it. I have been looking for a good authentic marinara recipe. The one I have been using for the last few years was far too heavy on the herbs. I like this one so much better. item not reviewed by moderator and published
This recipe is a winner! I must confess to adding a little basil to the sauce, oregano would work too. I also added a touch of dry red wine. You can add meatballs for a classic spaghetti and meatballs or use it as is over pasta or for a delicious pizza sauce. Easy and quick to make, we all loved it! item not reviewed by moderator and published
This is my first time doing a marinara sauce...I followed directions as stated but I added a bit more than requested. After researching different recipes I decided to add fresh basil, Italian parsley, oregano, 1/2 cup of red wine and a lil sugar....now waiting on the outcome. I'm sure it will come out great. item not reviewed by moderator and published
I always agonize over my web search of marinara sauce recipes. This time I was in a hurry to use 2 peppers, and this was the first recipe in the search results. Now it doesn't have peppers but I knew I could put them in. I've seen it before and hesitated to use celery. I was skeptical of carrots too but I learned last time grated ones sweetened the sauce nicely. But today I said, what the heck, let me give it a shot. Yes, it's desprately need of an herb, probably fresh basil, but dried oregano or, as in some recipes, parsley, might work. I'm not serving it tonight and just wanted to get it started, so I'll add some herbs tomorrow. I love someone's suggestion of her other recipe with olives and red pepper flakes, I'll probably to that. The veggies came out too soft for my liking I think. I use hand crushed whole canned plum tomatoes, which make any sauce awesome. item not reviewed by moderator and published
I thought this was quick and easy and it's pretty tasty. I put everything into my Ninja processor and pureed very well (I don't like thick sauce I am pretty happy : item not reviewed by moderator and published
I made this and wasn't super impressed until I read or saw her say that you can add a few tsps of butter at the end to take the sharpness of the tomato flavour down a bit. Really helped. Still not all that exciting until I used it in her recipe for a sauce with hot pepper flakes and mixed olives and OH MY GOODNESS it was awesome. I think its meant to be more of a base for other additions rather than a stand along sauce. item not reviewed by moderator and published
Love Giada and usually 5 star her recipes, but unfortunately no this one. Does not taste like an authenic Italian sauce and really does not have good flavor. Love everything in it just fell short for my family and I. item not reviewed by moderator and published
I made this exactly as specified - loved it, and then changed it a little to my tastes. The 5 star rating is "as written". I didn't find the amount of chopping to be extreme. If it is a problem, a mini prep(40 bucks would do the job in seconds and you would barely have to get your hands dirty. I probably should have cut my carrots up a bit smaller but that is fine. Other than opening 2 cans and chopping veggies, this recipe's time is very hands off. To conform a bit to my tastes, I added some finely chopped basil and a tablespoon of brown sugar. I also tossed in some dried oregano. I like my sauce a little more smooth, but not totally smooth so I used my immersion blender to break up some of the bigger chunks - see carrot comment above. It left it pleasantly chunky without being overwhelmingly so. I would absolutely make this again. item not reviewed by moderator and published
This marinara is kind of a lot of work with all the chopping and not that good. Maybe it's the carrots/celery combo, but just doesn't taste that Italian to me. item not reviewed by moderator and published
Coming from an Italian family, I was a little skeptical on trying this - even though it's Italian. It's FANTASTIC! It was just the right taste I was looking for in a marinara sauce - I have several recipes set up ready to try with this! Very easy to make, ingredients are always on hand, and the house smelled wonderful! I will make this many, many more times! I highly recommend to anyone to make on a regular basis. item not reviewed by moderator and published
This is my go to recipe for a base for many of my red sauces. I love it that I can add red pepper flakes and make it spicy, or extra garlic. This is a keeper and one of the best I have ever made. I give out this sauce during the holidays as a gift. LOVE IT!!! item not reviewed by moderator and published
This recipe is wonderful! This was my first time making a home made sauce. I used it for chicken parmesan,and my boyfriend loved it!! This will definetly be a permanent staple for my cooking. Thank you Giada item not reviewed by moderator and published
Neat, quick, easy. Be generous with garlic. Could add fresh basil at the end... item not reviewed by moderator and published
This is a very simple, but time consuming marinara. It is worth it if you have the time. I used this recipe for the Fresh Pasta con Vodka Sauce. Oh man was it amazing!! I did use just a little bit of brown sugar to sweeten it up. SO GOOD! item not reviewed by moderator and published
Simple and tasty! What more could you ask for? I happen to have all of these ingredients on hand so it was a super easy "set it and forget it" recipe. This is going to be my go to marinara sauce from now on! And I agree with the previous post about making a double batch. I made my sauce the same night I made lasagna and I didn't have much left for freezing. I also added a little fresh basil and only used one bay leaf. Thank you Giada for sharing this little gem : item not reviewed by moderator and published
yes, its very tasty and i make it everynight item not reviewed by moderator and published
This will be my go to sauce recipe,simple and very delicious!I spend all day making sauce for my Italian boyfriend but no more.He really likes this one too,tonight we had ziti with this sauce and I made foccacia bread.What a meal! This is a keeper and easy to make,any good kitchen will have the ingredients for this sauce in it.Really need to make a double batch because you will be wanting more... item not reviewed by moderator and published
Delicious! item not reviewed by moderator and published
My family and I love this sauce! I've made several batches and experimented with different herbs, but prefer it Giada's way. It's very tasty and versatile! It can be a little chunky for some of my recipes, but I just puree it with a stick blender and it's perfect! item not reviewed by moderator and published
i love this sauce its great with kids and my whole family amazing! item not reviewed by moderator and published
Delicious with fresh basil! item not reviewed by moderator and published
This sauce is great! It's a perfect simple sauce that can be used in many types of dishes. I'm sorry about the people who can't deal with carrots or celery in their marinara -- They are welcome to go and buy a jar of Ragu. item not reviewed by moderator and published
Absolutely delicious! item not reviewed by moderator and published
This was my firt time making Marinara sauce. Giada's recipe was sooo easy and sooo good. I loved how sweet and rich this tasted. It's not watery like store-bought made Marinara. The recipe is versital (you can play around with spices to make it fit your palate. Excellent! item not reviewed by moderator and published
This was so easy and fresh tasting. It wasn't bitter like what you buy in a jar. I did add more salt and some italian sausage links for flavor. I used whole tomatoes with basil because that is what I had on hand. Next time I will used the crushed tomatoes, because they can make a recipe really taste different. item not reviewed by moderator and published
I love this sauce! It's really good and really simple. I triple the recipe and freeze it in portions. I always follow the recipe closely. Then when I go to thaw/use it, I change it up depending on what I'm in the mood for. However, unlike so many people have done, I won't boor you with my changes. Just try the recipe the way it is, then tweak it as you see fit. It's not rocket science. OH, I almost forgot. This is the marinara Giada uses when making Vodka sauce. Once you try this recipe do yourself a favor and make that next. It is the absolute best! Again, make both recipes as written. Then, make changes if you think they are required. item not reviewed by moderator and published
I've made this sauce several times and it always gets rave reviews! I don't change a thing. Thick, slightly sweet and delicious. item not reviewed by moderator and published
I make this all the time! Great recipe. item not reviewed by moderator and published
Very easy to make, and perfect base to add any other flavors you want. My whole family loves it, and its a great way to sneek veggies for the kids! item not reviewed by moderator and published
This was a great base recipe. I added some italian herbs, fennel seed, extra garlic and used wild porcini mushroom salt. item not reviewed by moderator and published
Simple yet amazing! item not reviewed by moderator and published
Good as a base, but needs doctoring up! I added 2 more garlic cloves, some red pepper flakes, basil and oregano, and it was great! I was worried you would be able to taste the carrots and celery, but you can't. I will keep it as a base recipe, but would not eat it as posted. item not reviewed by moderator and published
I will never buy canned sauce again! I did adjust the ingredients by addding a little more garlic and carrots for sweetness and it was perfect!! The comment below me is silly. That person obviously doesn't know how to alter a recipy to his/ her palate. item not reviewed by moderator and published
I rated this recipe 3 stars because I don't make it as written. Great recipe for beginners to use as a base to experiment with. I've used many kinds of canned tomatoes but I prefer Tuttarossa brand and, whether whole, crushed or diced, I like the ones that come in sauce. I go a little heavier on the garlic and throw some crushed red pepper into the oil with the garlic and onions for some kick while omitting the celery and carrots altogether. Once the tomatoes and bay leaves have been added and cooked down a bit, I add salt, pepper, italian seasoning and additional basil. I prefer a sweet sauce so I add sugar to taste throughout cooking. I throw about half of the sauce into the blender and then mix it back into the pot so there are still some chunks remaining - it will look a little orange because the blender emulsifies the oil but this will fade as the sauce sits. This recipe is endlessly modifiable, have fun with it! item not reviewed by moderator and published
This was not the best marinara I have ever had, but it is pretty good. It is still way better than jarred sauce. It is very simple and doesn't take too long to make. Some people mention adding sugar, but I think the carrots add plenty of sweetness. I did read one review that said she pureed the sauce on the show. I ended up pureeing only half of it. After doing half, it was pretty orange. So, I mixed the rest in as is so it wouldn’t be as orange. I would definitely make this again. item not reviewed by moderator and published
I was disappointed in this sauce. It was bland and orangy in color. I make sauce all the time, and chose this one because of its rating. Although I followed the recipe exactly, it wasn't what I hoped it would be. item not reviewed by moderator and published
Although the onions brought me to tears of pain for a few minutes, the end result was tremendous. The sauce came out to be so good. I can't wait to experiment with it in pasta. I LOVE PASTA!!! Great Recipe. item not reviewed by moderator and published
This was WONDERFUL. Easy too. The carrots and celery really make the sauce--puree afterward if texture is an issue or for picky eaters and you won't even know that they are in there. I added a few TBLS of red wine, a couple TBLS of chopped fresh basil and a little extra garlic for preference. item not reviewed by moderator and published
I was a little skeptical- but it turned out great!! It wasn't bitter like some sauces I have made. I didn't have celery so I just used the carrots which I think was great because it added a little sweetness. I also added a little dried basil and red pepper flakes and at the end a little grated parmesan. I pureed it at the end of the cooking time for a smoother sauce- which I definately liked better. This is definately the best home made tomato sauce I have ever made. This recipe made about 2 jar fulls of regular store bought sauce. item not reviewed by moderator and published
This recipe is sooo versatile. Sometimes I add Italian seasoning or vodka or both. Tomatoes have a lot of flavors that are only soluble in alcohol so adding about half a cup of vodka before you add the tomatoes and letting it reduce by half makes this recipe amazing. Some people have commented about carrots in a tomato sauce. Carrots are a very common aromatic in cooking and add so much to red sauces. If you have carrots in the fridge put them in; they are good! item not reviewed by moderator and published
This was beyond good. I doubled the number of bay leaves and added a little Italian Seasoning to mine. I used in on spaghetti and it was loaded with flavor and beats any sauce I've tried yet, store-bought or home-made. item not reviewed by moderator and published
This recipie was very good. I did make a few minor changes. I used 4 cloves of garlic (as you never can have too much garlic) and I added about a tablespoon of Basil, along with 2 tablespoons of sugar to cut the acidity of the tomatoes. My husband loved it. item not reviewed by moderator and published
I followed the recipe as written (except I used fresh peeled and crushed roma tomatoes) and the sauce was a little too acidic and kind of blah. I prefer a little more herbs and spices in my sauce and I'm looking forward to trying Bobby Flay's recipe next (as soon as I can find a cubano chile!). item not reviewed by moderator and published
I liked that is gave me the steps. Omited the carrots and added my own fresh italian seasonings. item not reviewed by moderator and published
I made this the first time and thought maybe I had done something wrong. It wasn't what I expected. There was no 'pop' of flavor, it was quite bland. I made it again just to make sure I wasn't leaving something out, and once again, it was average, at best. But some basil and oregano was just the extra flavor it needed and it was great after adding those. item not reviewed by moderator and published
To make a great sauce, use the best ingredients. My local store did not have San Marzano tomatoes, and my oh my, "pucker up buttercup"! I remedied the situation by using Marsala wine, a sweet dessert type vintage. Or, a white wine, as red wine is more acidic will do in a pinch. I found that regular store brand canned tomatoes tend to be both salty and acidic, due to the additives used in the canning/preservation process (Calcium Chloride, Citric Acid and Salt) Depending on the concentration of these additives,and the ripeness of the tomatoes when processed, the product can and will taste somewhat tart and salty. San Marzano tomatoes have a higher sugar content naturally and are processed when ripe. Yea, Yea they cost a bit more, but really if taste wasn't a priority would you be at this site to begin with? item not reviewed by moderator and published
This was DELICIOUS!! I did add about 1 tspn of Italian seasoning. Anyone who says this is bad must not have made it right. Loved it and so did my family! item not reviewed by moderator and published
This recipe was so totally easy and I feel so much healthier not buying the marinara sauce in the store with all those extra unneeded ingredients. My husband loved the sauce which is always a plus. I am freezing the extra...Thanks Giada item not reviewed by moderator and published
I added Italian seasoning and a little sugar to doctor it up, VERY tart and a little bland. Unsalted butter like a previous review said would be good too I'm sure. item not reviewed by moderator and published
One of my favorite sauces! I followed the recipe exactly and used REALLY good olive oil! Everyone always asks for the recipe! item not reviewed by moderator and published
I'm a pretty experienced cook with 30 years experience. I don't understand what all the rave reviews are for. Is anyone honest anymore? I thought it was just me, so I served it to my family. They all hated it, and most of our dinner went in the garbage. Carrots in Marinara??? No Oregano??? No Basil??? So sorry I tried this recipe, back to Mario Batali's recipes I go. item not reviewed by moderator and published
I LOVE this recipe! It's so simple and satisfying. I use San Marzano tomatoes that I get from an Italian market, and a little more garlic than the recipe calls for. It's always delicious! I make a big batch of it and freeze it so that I always have some on hand. It is a little chunky, and I'm always tempted to blend the sauce before serving, but my husband likes the texture so I don't bother. item not reviewed by moderator and published
I am never buying spaghetti sauce again. This was so easy and good! My family even asked me to make pizza and use this as the sauce for that too. I added both bay leaves and basil and served it over meatballs with pasta. It was perfect! item not reviewed by moderator and published
I have nothing against buying a jar of pasta sauce and there are some pretty good ones out there. But this is so simple and so very delicious, and it's just so satisfying to have a big pot of wonderful-smelling sauce simmering on the stove. The first time I made it I used canned whole tomatoes rather than crushed, because I had them on hand. However, even after mashing them up I was disappointed in the texture and even the flavor of the sauce. Please get some crushed tomatoes for this sauce! They make a huge difference. I tweaked it just a bit to our taste by adding about a half a teaspoon of sugar, a little more salt, and a little more olive oil. Giada's recipes are always the best! item not reviewed by moderator and published
I decided to give this recipe 5 stars because I liked the taste in the very end, but it was after much tweaking. I started out following the recipe exactly until adding about 3/4 cup of red wine and reducing right before the tomatoes. I used diced tomatoes instead of crushed because that's all I had. I put the whole concoction into my slow-cooker and cooked on high for 6 hours to really let the flavors develop. About 4 hours in, I tasted and thought it was very bland. I started adding italian seasoning, garlic powder, and oregano. I also put in about 1 tablespoon of sugar. After 6 hours I put everything into the blender (I just blended a little - the sauce still had lots of texture). I then poured it back into the original pot and reduced for about an hour or so. I think the secret is in the reducing. The result was a sweet, tasty homemade sauce with lots of vegetables and very little salt. item not reviewed by moderator and published
I do not buy canned sauce anymore. I have made this several times & it's always good. I chop the veggies & onion in a food processor to get them fine enough. My only addition is some dried basil. It freezes very well. item not reviewed by moderator and published
This is the best marinara sauce recipe I have ever tried. Made is last week for my husband and making it again this weekend for guest. item not reviewed by moderator and published
I made this yesterday because I had some extra time on my hands and boy was it worth it, it tastes awesome! The only substitution I made was adding some basil instead of the bay leaves which was super yummy :) item not reviewed by moderator and published
This is a very basic marinara sauce. If you want to kick it up to epic proportions, add a cup of white or red wine and let about half of the wine cook out before you add the tomatoes. Then add some torn fresh basil leaves and fresh chopped parsley right before serving. Of course, butter and cheese on the pasta are optional. And do yourself a favor, pulse the onions, carrots, and celery in a food processor. It will save you lots of time chopping and you'll still see chunks of veggies in the sauce. Delicious! item not reviewed by moderator and published
This is a terrific BASIC sauce to use for recipes. You'll want to add other spices to the sauce later depending on the dish you're cooking. I like to do big batches of this sauce and freeze 2 cup serving sizes to use in other recipes. I like not having to buy jarred sauces anymore. This is much healthier, tastier, and more economical and it really doesn't take a lot of time since you can do other things while the sauce is simmering. I haven't tried pureeing the sauce like others have done. I think I'll try that next time to give the sauce a smoother consistency. item not reviewed by moderator and published
I LOVE this recipe. I added just a few things and it became the most amazing sauce ever! I added the following: Sugar, Anise (a must-have in red sauce), basil, a few red pepper flakes, red wine, and some extra garlic. I simmered it covered for the first hour, then uncovered for another hour or so while I cooked the rest of the meal. I had five friends over for dinner and they all wanted the recipe. item not reviewed by moderator and published
This is a good basic (easy to make) sauce. The only thing I did different is, I added a couple more seasonings (basil and oregano). I had seen Giada make this sauce in another recipe where she added unsalted butter a little at a time if the sauce tasted acidic so that's what I did. At the end I put it in the food processor to smooth it out, also as I had seen her do when she made this with meatballs some time ago. This is my go to recipe for marinara sauce! item not reviewed by moderator and published
Over 100 five star ratings says it all. This is an incredibly delicious sauce. Don't know how something so simple can tase so good...but it does. item not reviewed by moderator and published
I made this with chicken, mushrooms and onions, served it over pasta and topped it with Parmesan cheese. I do not can, therefore had to come up with something a bit quicker the second time around. I know this recipe is easy, but I have made it even easier, if you can believe that. If interested in the recipe, contact me at sandiesgalley.com item not reviewed by moderator and published
This was incredibly delicious. I grated all of the veggies using a food processor and sauteed them all at the same time for about 15 minutes. Simple, easy, tasty! item not reviewed by moderator and published
Great Marinara Sauce! This sauce is so great that I make a triple batch and get about 9 qts. I love finding great recipes like this because I will can it. This way it's anytime I want it and if my husband is making dinner he just has to open a jar. Not only is it better than store bought but it's less expensive. This is a great basic marinara sauce that can be easily changed by adding ricotta cheese it make it creamy or red pepper flakes to make it a Fra Diavlo. Love it. item not reviewed by moderator and published
Do you have the recipe of your ex-boyfriend's Italian father? I would love to try that one! item not reviewed by moderator and published
me too! item not reviewed by moderator and published
One star??? If the recipe is good and you really loved it....why only one star? Your reviewing the recipe not what she calls it. And I have been to Italy several times and this IS Marinara sauce. item not reviewed by moderator and published
What is the difference in the two? I googled and seems no one else knows either. :) item not reviewed by moderator and published
He said he "didn't really love it." item not reviewed by moderator and published

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Marinara Sauce

Recipe courtesy of Ree Drummond