Kicked Up Marinara Sauce

READY IN: 1hr 30mins
Recipe by chef blade

I've made this for years in the kitchen, usually in 3 gallon batches or more. It freezes well and is a good base for meat sauce if you want to add equal portions of browned, ground beef and Italian sausage

Top Review by highcotton

With no red wine on hand, I substituted 1/4 cup red wine vinegar and a little water, adding an extra pinch of sugar to offset the sharper taste. And like the previous poster, I used anchovy paste. These changes didn't seem to have any negative effect because the resulting sauce was excellent! I served it with toasted ravioli, and it was a big hit. The thick consistency kept it from being messy, and the red pepper flakes kicked up the flavor a notch, as promised. I'm not quite sure if I'd like it as much over pasta, but it was perfect for 'dipping'. Beats the heck out of any marinara sauce in a jar! Thanks so much for sharing this one, Chef Blade.

Ingredients Nutrition


  1. Pour 2 of the canned tomates into large bowl and mash into pieces with hands.
  2. Purree contents of third can and add.
  3. Dice all the vegetables and garlic and saute in the oil with bay leaf until just tender.
  4. Add all remaining spices except sugar.
  5. Stir for one minute.
  6. Add all remaining ingredients.
  7. Simmer on low heat in large, non-reactive pot (uncovered) for at least one hour.

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