Maroni Sauce

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Comments & Reviews

• recipe Maroni Sauce
  Lisa Auburn, WA 02-09-2010

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  i agree!

  Rated: 5 stars out of 5

  i make this sauce all the time and i love it! I agree with the previous post, you have to use the right tomatoes or it's... just not the same. I know they are more expensive, but it's worth it in the end. This sauce is great as written, but i also make it with less oil on those days i am feeling healthy and either way it turns out great - as long as you use good tomatoes and fresh basil. Read more

• recipe Maroni Sauce
  KAREN wilmington, DE 02-08-2010

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  This sauce if fabulous, but you need high quality tomatoes

  Rated: 5 stars out of 5

  I thought sauce had to cook all day...wrong 30 minutes and I have the greatest homemade sauce I ever tasted. My Italian... mother in law was in shock. After it sits the amount of oil is not too much, it allows the sauce to cling nicely to the pasta. You have to use a sweet spanish onion and dice it very small, 12 cloves of garlic was shocking but no one has ever said wow too much garlic. I diced the onion very fine and same with the garlic and let it simmer until totally soft, the secret is using San Marzana crushed tomatoes ( tried other favorite brands it wasn't as good). Also add salt. I usually make about 4 pounds of meatballs at a time and after baking and cooling freeze them in baggies according to how many we will eat at a meal. After 30 minutes of cooking the sauce I turn it off and throw in the meatballs, then let it set for about 2 hours, then I reheat for about 15 minutes before I want to eat. Never cover sauce with a lid...learned that the hard way it will go sour very fast after it cools. But 30 minute sauce...come on fresh and so much better than any jarred I have ever had. You don't have preservatives or all that salt added, along with high fructose corn syrup that some sauces do have. I even think my local favorite Italian restaurant would like to know my recipe, my mother in law told them that I made better red sauce then they did...they laughed.Read more

• recipe Maroni Sauce
  Sherri Roselle, IL 12-13-2009

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  Awesome!

  Rated: 5 stars out of 5

  Not sure what some of the other reviewers were complaining about - I followed the recipe exact but cut the olive oil down by... half and it was wonderful. I'll never buy jarred sauce again. Read more

• recipe Maroni Sauce
  Jacqui Carol Stream, IL 11-01-2009

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  MY RECIPE IS JUST AS SIMPLE but MUCH better.

  Rated: 1 stars out of 5

  I have a recipe that is very much like this one, so I thought I'd give this one a try since it got such amazing reviews.. but... yuck. Luckily I read a lot of the reviews and a few people said they added red wine.. so I did the same. It made it tolerable. It tasted like bitter tomatoes.. and I followed this recipe EXACT, even getting high quality Olive Oil.. I did notice that the leftover sauce the next day that had some broken up meatballs fall apart in it, tasted better than it did the first night. Try this next time: Use One large can (28 oz) of tomato SAUCE instead of the crushed tomatoes that this one calls for.. and one small can of tomato paste + 1 tomato paste can's worth of water. Use less garlic.. I use 4-5 cloves normally, and if I'm feeling like extra garlic 6 or 7. but you could probably use as much garlic as this recipe called for, it would just be a bit much for me. Also, the onion I use doesn't have to be spanish, I just use a yellow onion. After the sauce is prepared, I put some kind of meat in and bring it back up to a boil, and then turn the heat as LOW as it will go and let it sit covered for an hour.. BUT.. If I don't have the time to let it sit for an hour, then I cook up a small piece of meat in a pan (like one pork chop or something) and use the oil from the meat as my oil at the beginning of the sauce.. that way it still has the meat juices. That's it.. the only difference.. Oh, and I have never used basil (fresh or dry) in my sauce, but I'm definitely going to from now on. That part I did like. I PROMISE you, it will be 10 times better than this junk. For some reason the flavor of the crushed tomatoes is very plain.. Tomato Sauce is the way to go Also.. the oilyness is also the same in my recipe.. but I think it's good having a lot of oil in it.. if I try using less, it just doesn't taste the same.Read more

• recipe Maroni Sauce
  Stephanie Marengo, OH 10-20-2009

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  To much oil!

  Rated: 2 stars out of 5

  I think the flavor was odd. I think this was because the amount of oil that was required. Half the oil and some petite diced... tomatoes and i think it woul have been better. Maroni's Meatballs on the other hand you have got to try! They are fantastic!Read more

• recipe Maroni Sauce
  TONI Minneapolis, MN 10-16-2009

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  Wow - WAY too much oil

  Rated: 2 stars out of 5

  Much like the accompanying meatball recipe, the techniques and ingredients for a classic Italian sauce are intrinsically... correct, but the proportions are wrong. I'm almost wondering if they were improperly communicated to keep the family recipes a secret. 12 cloves of garlic is the better part of an entire head. That's way too much. 2-4, depending upon the size and freshness of the cloves, is more than enough. 2 plain old yellow onion is fine. 3 cans of tomatoes is better than two (get good ones to avoid a bitter sauce). What bothered me the most about this? 6 ounces of oil is 3/4 of a cup. 3/4 CUP. I have never, ever, ever - for any recipe - used more than a tablespoon or two of oil to saute onions and garlic. And you throw the garlic in just before you add the liquids, otherwise it just burns and lends a terrible taste. While basil at the end is nice, 1/2 a bunch of minced Italian Parsley that cooks with the sauce is better. While it's not necessary, on occasion, you might need to add sugar. Not so you have a sweet sauce, but if your tomatoes aren't good or you burned some garlic, it helps counteract. Add it slowly so you don't end up with a nasty sauce.Read more