Marinara Sauce

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One of my favorite sauces! I followed the recipe exactly and used REALLY good olive oil! Everyone always asks for the recipe!

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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.

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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.

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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!

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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!

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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.

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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.

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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.

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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 :

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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!