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We very much enjoyed some of this sauce this evening over angel hair pasta: the rest I've stashed in the freezer to enjoy on other occasions. Very easy to prepare, although I made a few changes to meet our taste preferences. I used fresh mushrooms, proportionally more (500g) and used a 50/50 combination of my Vegetable Stock 135453 and merlot instead of the water. Very much liked the paprika in this and the range of vegetables. Thanks for sharing this recipe, weekend cooker! When what's in the freezer runs out, I'll be making this again. It still intrigues me that Americans call this a marinara sauce; in Australia, a marinara sauce contains seafood, so if you're in Australia, do remember that!
nice recipe but it is not a marinara sauce--- true marinara has NO meat in it---usually anchovy.
Good basic recipe we had over rice pasta to be gluten free. DH ate a big portion. I used fresh mushrooms, instead of canned tomatoes I used a good tomato sauce as I decided we didn't want chucks in our sauce, I may not have added as much water, I used sea salt, and freshly ground black pepper. Made for Zaar Stars Tag Game Dec. 2010 - Jan. 2011.
Very nice marinara sauce. I followed the instructions exactly as listed with great results. Makes a lot, I froze the rest in lunch size containers. Next time I will make a smaller batch as it is just 2 of us.
Made a small batch and was enjoyed by everyone with spaghetti. Next time I'll try it in lasagna. I liked the paprika in it.
I definitely loved this recipe and so did the family..even the 11 year old brother who hates mushrooms celery and the fresh parm cheese that i put on top of it lol. I also used fresh mushrooms i didnt realize how much it made though, so tonight, I'm making lasagna with the leftovers haha :)
Delicious and easy! Made as directed. Thanks, Weekend Cooker! Made for 123 HW.