Great Marinara Sauce!!! I made this to serve over my meatballs and it was a hit with the whole family and still have lots of leftovers!! Thanks for sharing your recipe. Made for PRMR.
This is terrific! I've made marinara a thousand times but never with anchovy. Very subtle, no fishy taste. Used merlot wine as that's all I had on hand. Delish! Thanks for posting...
Oh my. This was just excellent. The flavors were so rich and went together perfectly (although I would have liked a little more heat but not unusual for us) The only change I made was I took 28 ounces of diced tomatoes and blended them to replace the 28 ounces of whole tomatoes in puree. I also added about 1-2 tsp of salt and some fresh ground pepper to the mix toward the end of cooking. For my meat loving DH, I added 2 pounds of lean ground beef that I had browned and drained. For the wine I used Hearty Burgundy which worked well for this. I let this simmer, covered, for about 6 hours, stirring frequently. The first response from DH was "This is different" I asked what and he said he liked the sweetness this sauce had. Not too much and not too little. Honestly I would have never guessed that there were anchovy fillets in this recipe because I sure didn't taste them (not that I actually know what they taste like and not sure I care to). I served this over thin whole wheat spaghetti with a salad and garlic bread. Thanks Kelly for a great Marinara Sauce and one I will share with others. Made for PRMR :)