Maroni Sauce

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I love this recipe getting ready to make it again

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Absolutely awesome sauce. I guess the reviewer who called it junk doesn't understand you don't need to add the saturated fats of meat drippings to a great sauce. The imported crushed tomatoes gave it a subtle rich flavor with absolutely no bitterness. Bravo!

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This sauce made my italian husband cry...it brought him back to his childhood sunday dinners at his grandmother's home!

this recipe has very basic ingredients so it is important to use the best quality of each item. I have tried this recipe with standard tomatoes and I have to doctor it up as it was bitter or just not good at all. When I use san marzano tomatoes, the sauce is restaurant worthy with serious good clean flavor. Same goes for the olive oil. Use an oil you will love to eat on a peice of bread.

the amount of oil in this recipe is not used to just cook the onion and garlic, but to infuse the onion and garlic into the oil. The garlic onion olive oil is just another layer of flavor to the tomatoes. The amount of oil in the recipe will make sense when you understand this.

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We love this recipe. Tried it for the first time, and I have to say it tasted very much like the kind of gravy I grew up eating in NYC. Fantastic, simple and delicious. I got the San Marzano whole tomatoes and they made the sauce rich, fresh and not tart like other canned tomatoes. I'll be making this sauce again and again!

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Simple and delicious to make. I am not a sauce person at all and have been looking for something with more raw flavor and this is it! There were only a few things I changed because of what I have in my pantry. First, I only buy extra virgin olive oil so that is what I used. I also only buy whole canned tomato's so I just used my hand blender on those and added just a little bit of tomato paste to thicken it up. The first time I made this recipe I used the correct amount of basil but today I didn't have any. Sauce still came out excellent!

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This sauce was very good. Lots of garlic but if you saute it low and slow for at least as long as the recipe states, it becomes soft and sweet and it is not over-powering. It cooked while I made the meatballs and cooked in the oven, longer than the recipe stated. This sauce was great with the meatballs and this will be my one and only spaghetti and meatball recipe from now on!

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I am puerto rican so we cook differently, but this recipe I tried and it was very good I love the way the sauce tasted, the meatballs came out so soft and moist and I let them simmer in the sauce for a while and they did not fall apart at all. I will continue to use this sauce and meatball recipe. Thanks Mike Maroni and mama Maroni.

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I made the meatballs and the sauce. The meatballs did not fall apart in the sauce, even though I let it simmer with meatballs in it for a couple of hours. The meatballs were wonderfully light, not dense and heavy at all. My only change was that for the meatballs and the sauce I pureed the onion, simply because if my daughter can see onions she will not eat the dish. I find that the onion taste is heavier when you puree, so I used less than both recipes called for, just to achieve a balance. The sauce became a little too thick, so I added about a 1/2 cup of low sodium chicken broth (Might would have used chianti if I had it. We put parmagiano and crushed red peppers on at the table, to each person's taste.
Coming from an italian family, I feel safe about adding this to my repertoire of meatballs. It is terrific! Many thanks to the Maroni's for sharing!

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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.

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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.