Marinara Sauce

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Very Much like my northern Italian born mother-n-law's recipe. Delicioso!

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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.

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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!

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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.

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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.

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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 :

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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.

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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.

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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.

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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.