Maroni Sauce

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We love this sauce, I used San Marzano tomatoes, and all fresh garlic, basil etc. I do add a tespoon of sugar and my husband and family love it. I make it about once a month thanks for the recipe.

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Way too much oil, it would not incorporate but was a constant floating slick. The flavor was also flat. When I cut the oil by 1/3 this recipe makes a good base.

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I love this sauce. It is better than our old family recipe and a shorter cook time. It is delicious.

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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.