Marinara Sauce

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awesome- made a double batch and plan to freeze half and throw some jumbo shrimp into the other half and have over linguine. Been looking for a new marinara sauce and this one is fabulous. I added a tablespoon for brown sugar and a tablespoon of butter like my grandmother always did- other than that- made exactly like the contessa . Delish!

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I modified this recipe as well by using a sweet onion instead of yellow and added about three cloves of roughly chopped garlic. I decreased the amount of salt as well as the red wine. As a basic starting point for a marinara, this is superb. The beauty of a marinara is you can always modify specifically to your liking. Thanks Ina. You always inspire me!

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With some mods, this is an excellent sauce. As written, there's too much salt and the red wine (yes, I know, tradition and all that over powers the tomato.

I tripled the amount of olive oil, use white wine, and reduced the salt to 1/2 tsp. My wife commented that it was the best marinara I'd ever made.

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Add some oregano, and this is exactly the way that my Italian grandmother made marinara.

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I usually like Ina's recipes and was surprised when I found it very bland when made according to the recipe. I was going to give it a one star but, since the texture was there, I decided that perhap the flavor profile needed to be tweaked to my liking. The second time around, I did not have wine but deglazed with homemade veggie stock and that improved it massively. Then added a bit of basil, oregano, garlic and thyme and that was the ticket! That is when I realized that this was not really a sauce on it's own but more of a basic recipe that you can build on. So, using it that way, this recipe deserved 4 stars.

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I've made this twice. The first time I followed the recipe exactly except I cooked the wine, onion, and garlic mixture longer than 3 minutes because I wanted to be sure the red wine taste was not too strong and it was delicious. The second time I made it I roasted some roma tomatoes and garlic bulbs with olive oil, salt, and pepper and then pureed the mixture and added it to the basic recipe. I coooked it a bit longer and then put it on top of roasted spaghetti squash. Before I added the sauce I used a fork to make long thin squash pieces. It was very good and I will make it again.

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Very very good sauce, I'm not a fan of red wine, but I did take the hint of the previous comments and I used Chardonnay. Oh my goodness, I added ground turkey to the sauce, I let the sauce simer for 45 minutes before I added ground turkey. Added some gnocchi and grated Parmesian. OH MY GOODNESS!!!! YUM!!!!

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Every Italian has a "Fast Sauce" recipe..... This is now mine! This is fantastic! I did add a little sugar to cut the acidity of the tomatoes but this is a great fast recipe!

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This recipe is amazingly delicious and simple! I recently made Ina's Turkey Lasagna and fell in love with the sauce. I wanted the same flavor for regular meat sauce for spaghetti. I found this and tweaked it a little to make it thick enough to add meat. I added a can of tomato paste before I deglazed the pan and a little more salt and pepper. Also, I didn't have red wine so I substituted Chardonnay. After the wine evaporates and you've added the crushed tomatoes, make sure you simmer as the instructions say. This will help reduce the wine flavor. Also, as Ina says, use a wine you would drink, otherwise, you probably won't like the flavor of the sauce.

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I have always loved Ina's recipes, but this marinara was not my favorite. It tasted like the wine and tomatoes, but it lacked any other flavor. I'd rather have sauce from a jar.