This recipe is from the Playboy Gourmet cookbook from 1961. Oddly enough there are some very good recipes in here. I made the cheese optional. I've never seen another marinara recipe that calls for cheese and frankly it bothers me but the recipe does call for it.
My Private Note
Units: US | Metric
- 1Chop the tomatoes fine (I use petite diced) reserving the juice.
- 2Add butter or olive oil to a large saucepan along with the onion and garlic. Heat slowly, stirring often. You want the onion to be soft but don't let it get brown.
- 3Add the tomatoes with their juices, the tomato paste, the bay leaf and the oregano.
- 4Simmer for 30 minutes or until the sauce is thick.
- 5Chop the anchovies fine and add to the sauce.
- 6Simmer 5 minutes.
- 7Add the cheese, mixing well.
- 8Add salt, pepper and sugar to taste. Be careful not to over salt as the anchovies and cheese may be salty enough.
- 9Remove the bay leaf.
- 10Use to top a pound of cooked spaghetti or your favorite pasta.
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Nutritional Facts for Marinara Sauce
Serving Size: 1 (196 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 177.8
- Calories from Fat 90
- Total Fat 10.0 g
- Saturated Fat 5.7 g
- Cholesterol 29.7 mg
- Sodium 719.4 mg
- Total Carbohydrate 19.0 g
- Dietary Fiber 4.7 g
- Sugars 11.6 g
- Protein 6.4 g