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Marinara Sauce Recipe

Marinara Sauce

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (10)

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Average Rating:

Total Reviews: 10

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  • on August 20, 2012

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    I like the idea of simple, and Michael is one of the chefs I like and respect most. But, it was just too bland for me. I finally added about 1/4 cup bacon grease and a cup of red wine and cooked it for a long time. It was really tasty then.

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  • on May 17, 2011

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    This is the perfect pasta sauce..simple and delish! The only changes I made were using dried herbs (I added some oregano and a can of diced tomatos to add some chunks for texture.

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  • on October 20, 2009

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    This is the proper way to make marinara. It isn't supposed to be a primavera sauce. All the others have vegetables other than garlic, and that's not authentic. This is.

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  • on August 30, 2009

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    I made this based on the comments after making Giada's sauce. I really did not like the carmalized taste of the garlic. It was over powered by it. It was soupy even though I cooked it for over 45 minutes to get a consistency to stick to the noodles. The sauce was at the bottom of the plate.

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  • on August 09, 2009

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    This sauce tasted like an authentic Marinara sauce without all the odd extras of modern chefs. (Giada adds carrots and celery, some add pork fatback, etc. We have a bumper crop of tomatoes so we used the skinned and seeded ripe/overripe tomatoes for this sauce. Amazing...a perfect way to savour the summer tomato.

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  • on August 01, 2009

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    This is easy to make and wonderful. Felt like we were in Italy again.

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  • on December 13, 2007

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    tasty and easy recipe;thanks!

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  • on July 12, 2007

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    I want to become a chef, and I have always wanted to make a fresh marinara sauce. This one was easy to make b/c I had all the herbs and veggies in my garden. I recomend this for anyone who loves the taste of homemade cusine!!!

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  • on March 14, 2007

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    touch of simplicity as always- thank you- too much "garbage in others"

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  • on August 28, 2005

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    GOOD

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