Marinara Sauce

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I'm not a pasta fan. But this is wonderful. A must try.

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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!

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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.

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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.

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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?

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I love this sauce, its the best sauce ever! I use it for so many other recipes. Thanks Giada for sharing!

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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!

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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.

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Wonderful sauce - tastes even better with Bobby Flay's meatballs mixed in! A true crowd pleaser - got so many compliments!

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This tasted so light and refresing , perfect !!!