Marinara Sauce

Total Time:
1 hr 30 min
Prep:
10 min
Cook:
1 hr 20 min

Yield:
4 servings as a first course
Level:
Easy

Ingredients
Directions

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, carrots, and 1/2 teaspoon each of 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 leaves. 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.)


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
4.7 149
It was delicious. item not reviewed by moderator and published
Wonderful recipe. I add just a bit of basil and nutmeg to it. So easy to make and really delicious. item not reviewed by moderator and published
Making this sauce is a good way to sneak in celery and carrots into your family. I tend to like my marinara sauce a bit richer, but this one is very good for lazy summer days. It is a very good light version. I make extra and throw some in the freezer, so I can make fast meals. item not reviewed by moderator and published
Loved it! The carrots give it the right amount of sweetness without needing to add sugar like other recipes. I personally increased the garlic to 4 cloves because my family LOVES garlic :) My new go to marinara sauce. item not reviewed by moderator and published
This is the bomb. Next time I will double the recipe. I used San Marzano because they are the best. I also added a little red pepper flake for zip and because I had fresh basil a sprinkle. My first time making spaghetti squash (easy) and the marinara was the topping. Yum! item not reviewed by moderator and published
This was delicious! I was a little hesitant to make this because I've spent time and effort on other recipes in the past, only to wind up with bland sauce that's not any different from sauce you can buy in a jar. But this was very good! I used a larger onion, 4 cloves of garlic (instead of 1 because we like garlic), and I added some chicken stock to thin out the sauce a bit. Other than those minor changes, I followed the recipe exactly - and it turned out great! item not reviewed by moderator and published
Really good, came out chunky for me next time I might run it through a food processor. item not reviewed by moderator and published
i LOVE this sauce. i added three garlic cloves instead of one and used the 28 ounce can of muir glen organic fire roasted tomatoes. it was DELICIOUS!!!! item not reviewed by moderator and published
I needed a recipe for marinara sauce that I could make without garlic because I am allergic. Since this only had one clove in it, I thought this would do without it. Unfortunately when I went to make the recipe I see my nephews fed my carrot to the bunnies! So I substituted the carrot for roasted red pepper and the sauce came out great. It smelled so good cooking! Its great to be able to eat marinara sauce again! item not reviewed by moderator and published
This is the best sauce, ever! item not reviewed by moderator and published
I love this marinara sauce! It has a bit of sweetness that I love without adding any sweeteners. Paired with spaghetti squash, it makes a low calorie and nutritious meal. item not reviewed by moderator and published
Amazing sauce! Everyone in my family (including small children loved it. The carrots give it the perfect amount of sweetness. My husband said he could eat sauce by itself, it was that good. Thank you Giada!! item not reviewed by moderator and published
Delicious! This is the only marinara sauce recipe you will ever need! The carrot sweetens it just enough so you dont have to use sugar, like in many other recipes. I like my marinara smooth, so I blend it in a blender or large food processor. I make double or tripple the amount and can the sauce in mason jars. After the canning process I can keep it in my pantry without refrigeration. Thank you Giada! :- item not reviewed by moderator and published
VERY, VERRY Tasty, everything you are looking for in classic Italian comfort food. One thing I have to mention is, Yes, it's a simple recipe with simple ingredients so you want to put the highest quality Ingredients in that you can, Giada recommends San Marzano tomatoes, and Yes it does make a difference. If you want a good sauce your tomatoes have to be very good tomatoes. We have a farmers market that our family goes to every week and the tomatoes there are big, juicy and beautiful, will maybe try using fresh instead of canned and see if that makes any difference. Have fun and experiment with different flavors. item not reviewed by moderator and published
This was great... I used for manicotti recipe that called for jarred sauce... I did add some red wine to make it a bit more rich item not reviewed by moderator and published
This is my go to pasta sauce. I ve made it several times. It tastes great even if you dont ve celery. item not reviewed by moderator and published
I used fresh tomatoes and left the carrots out. It's delicious! The whole family loves it!! item not reviewed by moderator and published
Love this sauce!! I leave out the celery (I am not found of it and the carrot gives it a natural sweetness. I use it as the base for appetizer meatballs and it is great! I will continue to use this recipe when I need something quick and easy and tasty. item not reviewed by moderator and published
Excellent sauce! I made exactly as recipe stated, I used San Marzano tomatoes b/c they are my personal favorite and added red pepper flakes. It is very tasty and a perfect basic sauce that you can easily add to (like a cup of chopped fresh basil at the end to make a tomato basil sauce. I chopped all of the veggies very small. It's easy and tastes great, what more can you ask for? Try it! item not reviewed by moderator and published
The sauce was really easy to make. I used my food processor to chop all the veggies up quickly. I didn't have crushed tomatoes so I also ran a can of diced and a can of whole tomatoes through to chop them up as well. Since I was doubling the tomatoes I doubled celery and carrots. But I think it was too much carrot and ended up really chunky. So next time I'll have to keep it at one carrot and see if that's better. I served it with Giada's chicken parmesan and it was really good together. I'll definitely make it again. item not reviewed by moderator and published
I thought the sauce was good, not as much flavor as I like in my marinara sauce. I had to add dry basil and oregano and extra garlic cloves to give it more flavor but overall, I enjoyed it and served with wheat angel hair pasta. item not reviewed by moderator and published
Really easy recipe to make and tastes better than sauce in a jar. This will be a go-to sauce when I want something quick to make. item not reviewed by moderator and published
This is a great sauce and so easy to make. item not reviewed by moderator and published
Absolutely delicious and easy item not reviewed by moderator and published
I made a couple of changes because I didn't have bay leaf on hand. I didn't have any basil either, which would have been my first alternate, so I tossed in about a tablespoon of herbs de province. Also a splash of red wine. Extra garlic, too. I was delighted with the flavor. Very different, and the hint of fennel from the HdP was a nice touch! Most importantly, my family loved it! (Served with gnocchi and turkey meatballs. Amazing! item not reviewed by moderator and published
Great Marinara recipe, Easy to prepare, I don't know why people by sauce in a jar or can. I leave out the celery, and add extra carrot for a little more sweetness. item not reviewed by moderator and published
Simple, but perfect. I actually leave out the carrots and celery, and punch it up with extra garlic, and a just a dash of balsamic vinegar. item not reviewed by moderator and published
Very good. I have seen a lot of people make their marinara sauce with sugar. That is not my thing. I think this recipe is splendid! item not reviewed by moderator and published
Wonderful depth of flavor. I softened the mirapoix until it was almost mush - it thickened the tomatoes almost instantly, but kept all on low for an hour to meld everything. Best to keep to only 1 bay leaf - even if they are small, like mine are - so as not to overwhelm. I could see adding all kinds of other ingredients to this to get the flavor you are looking for. item not reviewed by moderator and published
wonderful like everything giada does. item not reviewed by moderator and published
This is a good base marinara sauce, but it was bland. I added red pepper flakes, crushed basil & thyme, extra salt, and 4 cloves of garlic instead of only one. I did use San Marzano tomatoes. I did not have any celery, so that was omitted. I also added chicken broth to give it more depth in flavor .. I guess you could say I made this my own marinara .. it was delicious. item not reviewed by moderator and published
Definitely easy. VERY bland. I added: parsley, basil, Italian seasoning, a little honey, a little white wine vinegar, a sprinkling of sugar........all to try and give it a little "life." I also added ground beef/Italian sausage mixture, which was pretty yummy! Also, after the cooking time, I ran the sauce through the food processor to smooth it out. I'll try it again, but, shouldn't it get 5 stars if it's awesome just the way it's written?? item not reviewed by moderator and published
I loved this sauce! I used it to cook down all the tomatoes from the garden. For not having all the usual herbs and spices found in Italian cooking, I found this recipe had a ton of flavor. The tomato itself was obviously the star, and the carrots and celery give it a nice sweetness. Everyone in my family, including all 3 of my children, cleaned their plates tonight. Thanks Giada! item not reviewed by moderator and published
This was the first time I've ever made homemade marinara sauce and it was delicious!!! It was easy to make and it was a great addition to my Italian themed dinner! My husband LOVED it! Grazie Giada! item not reviewed by moderator and published
I love this recipe. I make it often. I even wrote about my experience making it for my blog! Search for The Tiffin Girl on Google Blogs! item not reviewed by moderator and published
I used this to make my first ever homemade marinara sauce. OMG it is the best tasting sauce I have ever put into my mouth. My family agrees. thank you for this great dish. item not reviewed by moderator and published
Absolutely LOVE this recipe! Instead of using the 1-32 oz. can of tomatoes, I stewed and crushed some of my own. I also added a bit more garlic. Both the aroma and taste are amazing! I will definitely make this again! item not reviewed by moderator and published
Love how easy this recipe is. I used 2- 28 oz cans of whole peeled tomatoes because my store didn't carry the crushed. I just used a masher to crush the tomatoes before adding to the pot and upped the garlic and onion a bit. I used like half the celery cause I don't like it BUT I probably will try the whole amount next time. I also added some dried oregano and crushed red pepper flakes. I know my husband and son probably wouldn't like the big chunks of tomato so I used an immersion blender to smooth it out and the aroma coming out of the pot was amazing!!!! I used a little butter at the end. My 3 year old sons response when tasting was to run to the pantry and grab some noodles, while saying I want spaghetti, i'm hungry....it's a hit! Will be making Giadas chicken parm toinight with this sauce. :D item not reviewed by moderator and published
Awesome recipe. Nice, simple and good standard go-to marinara sauce. I made this as a dipping sauce to go with Emeril's recipe for Deep Fried Eggplant and Giada's Fried Ravioli. It made for such a tasty dipping sauce for some great little appetizers! Yum! item not reviewed by moderator and published
Very tasty, but I also add a splash of white wine for some added body. It just elevates the flavor to another level. item not reviewed by moderator and published
so Idk if it was because I used canned diced tomatoes or because I "blitz" the sauce in the food processor BUT my sauce came out this orange-ish color. I must say with that aside the sauce smell amazing and it tastes amazing too! I tried not to vary from Giada's recipe, after all she's italian and Im not LOL but I did ADD (parsley & crush red pepper) gets 5stars from me item not reviewed by moderator and published
I have one word to describe this sauce! "Yummy"! item not reviewed by moderator and published
This recipe was AMAZING! It was my 1st time cooking for my family, and the sauce tasted like it had just been made in an Italian Restaurant! However, if you follow the recipe alone, you won't achieve that great tasting flavor of the sauce. You might want to add -Oregano -Parsley -Cilantro Flakes -Crushed Red Peppers -Rosemary But other than that, you're good! It SMELLS amazing, it LOOKS amazing and above all, it TASTES amazing! I am never going back to canned Sauces AGAIN! item not reviewed by moderator and published
I love this! I just picked our tomatoes from the garden... nice and ripe and made this sauce. I made a much larger batch after peeling the tomatoes. Yum! We are freezing a bunch of sauce for use at a later date. Thanks so much. item not reviewed by moderator and published
I have been making is Marinara sauce for a couple of years now and everytime it amazes me how good it is. I make a double batch and it really freezes well. item not reviewed by moderator and published
good but basic , here are my secret ingredients to MY red sauce. honey , red wine vinegar , pancetta , carrots, white wine. like to use two cans whole plum with 2 cans crushed to give a varied texture. 2 rules my grandma had , 1. some kind of pork. 2. fresh basil at the end. when the sauce has cooked for hours i stir in 2 tablespoons butter at the end to smooth out sauce. enjoy! item not reviewed by moderator and published
Very tasty and easy to make. I used an immersion blender after the hour to make it smooth. item not reviewed by moderator and published
This is a great sauce, one of the best tomato sauces I've tried. Everyone loved it. item not reviewed by moderator and published
The sauce was outstanding. it cooked down real thick and rich. I thought the taste was a bit off, so I added some granulated sugar to taste and it was awesome. Definitely a keeper. item not reviewed by moderator and published
I made this recipe today and also made Ina Garten's Marinara sauce recipe to compare. This one is much better. I will use it for any recipe that calls for Marinara sauce now. I also added 1/2 cup of fresh parsley (chopped), 2 tablespoons of chopped fresh basil. Great recipe! Grazie Giada. item not reviewed by moderator and published
I love this recipe! I'm always looking for ways to sneak veggies into my 2 year old's diet and this is a winner for me! As written I think it's a bit bland, so when I make it for my family I add an extra garlic clove and some italian seasonings to kick it up a bit. I made this the first time to go with Giada's Beef and 3 cheese manicotti and it was wonderful. I made more so that I could freeze it for future meals, but I added some zuchinni and cremini mushrooms to make it a bit more hearty. This will be my 'go-to' marinara sauce recipe from now on. See ya later Prego! Thanks Giada! item not reviewed by moderator and published
I used two 28 oz cans of crushed tomatoes because I couldn't find a 32 oz, so I used two carrots and two stocks of celery and one medium onion, and a whole bulb of onion- oops =P, I made sure to put all that through the food processor. Also I let it sit over night so all the flavors would blend, and I left out the bay leaf. It was so yummy! Rick and thick =) item not reviewed by moderator and published
I have tried at least 40 recipes for marinara over the years and I think this the Best! This is the one I'll use from now on. I like that I don't have to run out to buy anything (fresh herbs) if I don't want to. I'd refer this to anyone. item not reviewed by moderator and published
Wonderful!!! We will make this from now on. I made it to use with Giada's Beef & Cheese Manicotti. Delish!! I think I'll make a large batch & freeze for future use. I did add a bit of Italian Seasoning to perk it up a little but it was fine without. I didn't read the recipe properly & put all my veggies in the food processor at once (my sister had mentioned doing so with the carrots so they cooked faster. So I ended up sauteing all the veggies together. But it still turned out! item not reviewed by moderator and published
The best sauce EVER!!!!! Super easy to make also! This sauce beats any resturant sauce!! It makes a killer tomato soup also I just add chicken stock, fresh basil and cream! Amazing! item not reviewed by moderator and published
Absolutely awesome recipe - just a notch below my Grandmom Gezzi's recipe and that is high praise indeed! It's so easy - I put all my veggies in the food processor to make it super simple. item not reviewed by moderator and published
Fantastic! We made this sauce and used it for the beef and cheese manicotti! Cant say enough about it. The sauce tastes amazing! Very easy to make and will be making additional batches to freeze and use in other dishes, a new family favorite! item not reviewed by moderator and published
The best Marinara Sauce-Quick-easy and DELICIOUS!!!! item not reviewed by moderator and published
Fantastic!! This is the best marinara sauce I have ever tasted. Easy and very healthy. item not reviewed by moderator and published
I just made this. The whole family, including myself, loved it! I'll defiantly be making this again! Thanks for sharing Giada! item not reviewed by moderator and published
This has become my family's favorite sauce recipe! I use it for everything from spaghetti and meatballs to lasagna. Served it for a multi-generational meal and everyone, ages 2-62, liked it! item not reviewed by moderator and published
This is a very good marinara sauce. I find it easier to put the onion, celery, and carrot into a food processor and chop it finely that way. This really help cut down on the prep time. item not reviewed by moderator and published
I've been trying to master marinara sauce and feel as though I have done so with this recipe. I do add a bit of sugar and some Creole seasoning to make it more interesting..... item not reviewed by moderator and published
This is my favorite marinara recipe ever. I saw her make this on an episode in 2005 and on the show she pureed the sauce so there weren't any chunks, which is what I do. She also added a tablespoon of butter to cut the acid if needed. (The recipe was doubled on that episode.) item not reviewed by moderator and published
This is by far and away the best homemade marinara ever! I always make several batches and it freezes well! I love it! item not reviewed by moderator and published
This is a great marinara sauce. I like to add bell pepper and fennel seeds to it. I keep it in the fridge for a quick meal like speghetti. item not reviewed by moderator and published
Big Family Favorite - I am never buying jarred spaghetti sauce again. This made a great amount too - i was able to freeze about another jars worth for another meal. Perfect!! item not reviewed by moderator and published
I have been fiddling around with making my own marina in large batches and freezing it for later use. I have tried many other more complicated recipes with more complicated ingredients and found them to be good, but not very versatile. After discovering this simple marinara, I won't make anything else. The fabulous thing about is that I can make a huge pot of this basic sauce, freeze it and then add fresh ingredients to it to suit whatever dish I'm making that night. I can add red pepper flakes to spice it up, I can add fresh basil for a clean fresh taste, I can add red wine for a richer flavor. Thanks Giada! PS - I experimented with using fresh tomatoes instead of the canned. It turned out amazing. item not reviewed by moderator and published
I have been wanting to make my own marinara to have on hand for some time now and decided that today was the day. I just finished my first ever batch of homemade marinara sauce thanks to Giada's recipe! It's fabulous! It has a fresh and clean taste. I hate that store bought pasta sauce has so many extra unnecessary ingredients. I have found a sauce I plan on making for many years to come! item not reviewed by moderator and published
Giada, I just want you to know it warms my heart, you cook just like my mother and all her sisters, they were from Pacentro!!!! Thank you item not reviewed by moderator and published
This is the first time I have ever made homemade marinara sauce. I gave some to my daughter and she said, " Mom this is not good. It's delicious!" I was very pleased to see that my children liked the sauce, which is very important to me. Personally, I thought it needed to be blended and it had more of a veracruz sauce taste without the japs, olives and cilantro. I will defeinately make this sauce again but add a bit more flavoring to it. item not reviewed by moderator and published
I?m with some of the others that this is a little bland. The only substitution I made at first was to use fresh tomatoes. The end product really had a lack luster flavor so I added some fresh herbs and a touch more salt. Not sure if the varied result that I got was because of the fresh tomatoes, but overall a good sauce that I will make again. item not reviewed by moderator and published
you've got to put it in a food processor after it is done to get the right consistency.. that's the difference item not reviewed by moderator and published
I've always wanted to learn how to make my own sauce and tried this one since it was all natural ingredients. Love it! My kids and I taste it till we top the pasta with it. Recipe makes plenty and stores well. Great recipe! item not reviewed by moderator and published
I'm not a pasta fan. But this is wonderful. A must try. item not reviewed by moderator and published
I made this exactly the way the recipe indicated, and it was very good. It tastes very fresh and is much better than pre-made sauce that you can purchase in a jar. I liked it so much, that I started making it in much larger batches--tripling the recipe or even more--and freezing the extra in plastic bags. Now, whenever I need marinara or red sauce for any recipe, I just defrost some of this sauce. Fantastic! After making this a few times, I then started tweaking the reciple and simmering it with Italian sausage, beef ribs, or other meat (kind of like a "sunday gravy"). After a few hours of slow simmering, I add a few tablespoons of cream to cut down on the acidity. This has given the sauce a whole new dimension. Unless I am in a huge bind, I will never use store-bought sauce again, just this recipe! item not reviewed by moderator and published
I started making this sauce because store-bought tomato sauce sometimes has corn syrup or sugar in it. Although Giada's sauce has no sugar in it, it is very sweet and delicious. I would love to make it with Italian Tomatoes next time. item not reviewed by moderator and published
I thought this was decent, I don't know why people (especially italian-americans) get surprised when you say carrots and celery in a marainara sauce. They don't realize just cause their family is from one part of Italy doesn't mean the receipes are the same all around Italy. In parts of Italy this is a very common sauce. item not reviewed by moderator and published
I was surprised, no oregano, no basil. 20 mins total didn't soften the finely chopped veggies enough. I had better.....Sorry! I always wonder about these rave reviews, what are people eating out there? item not reviewed by moderator and published
I love this sauce, its the best sauce ever! I use it for so many other recipes. Thanks Giada for sharing! item not reviewed by moderator and published
I made this sauce last night.....so many onions! It was very thick, and tasted so oniony! I followed the recipe exactly--this is the first recipe from Giada that I didn't love. I'm not sure what to do differently next time--less onions? more tomato? chop veggies more finely? or stick to my mother's recipe--olive oil, garlic, basil, tomato. Any suggestions would be helpful! item not reviewed by moderator and published
This is the best marinara sauce I've had since eating in the North End of Boston's "Little Italy"! Stands well on it's own and will never use another recipe for marinara sauce again. i usually add sausages and meatballs but have had it as is over pasta and it is a delicious, satisfying meal - not too heavy, not too light. item not reviewed by moderator and published
Wonderful sauce - tastes even better with Bobby Flay's meatballs mixed in! A true crowd pleaser - got so many compliments! item not reviewed by moderator and published
This tasted so light and refresing , perfect !!! item not reviewed by moderator and published
I added 1/2 cup of red wine to add depth and some ground turkey to make it a bolognese sauce. I used this for a lasagna, here is my secret: I use whole weat regular lasagna noodles and do not boil them just bake at 400 degrees for 1 hour. here is what i did: made a ricotta mixture of 1 and 1/2 part skim riccotta cheese, added 2 beaten eggs, thawed and draiened frozen cut spinach, salt to taste and some italian chees blend. Put some sauce to cover the bottom of a lasagna pan, put a layer of 4 unboiled lasagna noodles, spooned a layer of riccotta mixture, a layer of italian cheese blen, a sprinkle of shredded cheddar, another layer of noodles, ricotta, then noodles again, remainder of sauce and a layer of cheeses. Bake at 400 for 1 hour and voila! You have made the best lasagna ever- and it cuts and comes out in perfect square! item not reviewed by moderator and published
I love Giada's recipe but it is very basic - which is why I like it because it's a great "base" marinara. I usually add an extra bay leaf and an extra half onion, all the traditional italian spics, as well as red wine. This is my Sunday marinara that I use all week for meals. The best basic marinara ever! item not reviewed by moderator and published
The marinara sauce was just right. A nice mixture of sweet and salty. My husband is not an italian food fan, but he really liked this sauce. We paired it with Giada's lamb ragu recipe. Better than store bought sauce for sure, but due to the extra work, will save for special occasions. This recipe is enough for two people to eat at least 3 servings each. I froze the leftover sauce. item not reviewed by moderator and published
The perfect marinara! So easy and can be added to or modified easily. I make a ton of it every fall and freeze it to use in the winter. item not reviewed by moderator and published
This is a very basic sauce with very few ingredients. It was extremely easy, but I like a lot more flavor in my sauce. It was just a very strong tomato taste. I was surprised by the sweetness that the veggies added. However, I think I am going to add more seasonings to it. It's definitely NOT the worst sauce I have ever had though!! item not reviewed by moderator and published
This is great! So easy and great way to get in an extra serving of celery and carrot. Super easy and great tasting. Will definately make again. I did not make any changes. item not reviewed by moderator and published
I've been making this sauce for a few years now and usually add extra garlic and cracked red pepper. Usually I make 2 batches and freeze them in freezer bags. The recipe is really easy to tweak with whatever leftover, too. I've added eggplant, zucchini, etc. It's much heathier, tastier and less expensive than sauce in a jar. item not reviewed by moderator and published
This recipe is delicious and simple. I don't change anything about the recipe except I add the garlic toward the end of the cooking time for the onions so it doesn't burn and get bitter. I am Italian and this is very different than my Nana's sauce, which had a lot of meat in it, which is also delicious, but not so light. This is a great sauce to use in Chicken Parm, homemade pizza (I like to add Oregano if I use it for Pizza), eggplant, or if you want a simple bowl of pasta with red sauce. To the reviewer that said carrots and celery don't belong in "real" Marinara, I beg to differ. Carrots and celery are used very heavily in Southern Italian/Roman style cooking, but I'm not suprised that many Italian-American cooks have never tried it. Italian cooking is very regional, so there are tons of "authentic" Italian tomato/marinara sauces out there, and there is a big difference between Italian cooking and Italian-American cooking. item not reviewed by moderator and published
i wanted to make a marinara sauce instead of buying a jar brand that had a high sodium content. so i made this recipe and it's delicious without all that sodium. instead of chopping the vegetables, garlic & onions, i put them all in food processor so it was really finely chopped so i blended well with the tomatoe sauce. i am definitely making this again, it was easy and delicious. item not reviewed by moderator and published
I have made this marinara sauce at least once a month for the last year! It is amazing! I didn't know that marinara could be so simple and tasty. I usually double up on the recipe and fill extra jars for the freezer, so I can pull it out in a snap! I love this sauce with Her Stuffed Bell peppers, and also with a Baked Chicken Parm. recipe I adapted from Rachel Ray. item not reviewed by moderator and published
This was excellent and easy. I could not find tomatoes in the stated can size. I made up the differnce with an 8oz can of tomato sauce. After cooking for an hour the vegetables were still a little firm for my taste, so I simmered it for about 1 hour more and the texture was great. It is perfect for dipping bread into. Wow! I won't be buying sauce for pasta already made, again. item not reviewed by moderator and published
I'm making this right now for the second time in a couple of weeks. It's delicious, and I love the carrots and celery in this recipe. It's great to get some added veggies in a simple meal of marinara sauce and pasta. I'm going to try it with Giada's fried polenta recipe tomorrow. item not reviewed by moderator and published
This is wonderful I left out the celery and added one extra garlic clove and it came out perfect . My husband is Italian and he really missed the authentic italian cooking so I decided to try out this one and several other of Giada's recipies and they are really great!! item not reviewed by moderator and published
This sauce is delectable. Everyone raved about the sauce, I made it to go with cheese & spinach stuffed shells & meatballs. Sooooo good!! I'm very Italian and had never heard of putting carrots & celery in my sauce, it really made a difference. item not reviewed by moderator and published
this is a decent recipe but was lacking a bit to me. added red wine, large pinch of sugar, parmesan, fresh basil and spices. item not reviewed by moderator and published
This sauce is really yummy and very easy to make. When I make this I'm licking the spoon CONSTANTLY! The only thing I add is a couple tablespoons of sugar to round out the flavor. Pair this with Alton's Baked Meatballs and its to die for! item not reviewed by moderator and published
Hi! I'm new to canning, so I just wanted to ask how canning this recipe was for you? Is this acidic enough where it is safe to regularly can? Thank you for any help! :) item not reviewed by moderator and published

Not what you're looking for? Try:

Marinara Sauce

Recipe courtesy of Ree Drummond