:-) Here I am. I have to be honest and say that I was a bit leary of the amounts of herbs this called for. It seemed like an aweful lot. I make my own spagetti sauce which makes 5 quarts after it all cooks down and I still don't use this much herbs. It's well balanced, too. I went ahead and bit the bullet and made it exactly to your specifications. Although this emptied my supply of dried herbs I was pleasantly pleased with the results. This turned out very good. I loved the texture and robustness of the sauce. We like our marinara/spagetti sauce thick, too. This made enough for the doubled recipe of your meatballs, plus some to freeze with the leftover meatballs. To add another layer of flavor, even though the consistancy is spot on, I would add some red wine and let it cook down. Red wine adds a nice flavor to marinara sauces. Thank you for sharing this recipe.
This could be the best tomato sauce of all time. It could be the tastiest, most delicious, delectable food on the planet......but to call it a marinara sauce is incorrect. A true marinara is simple and quick, with only a few ingredients. This recipe is not that.
I have tried many, many sauce recipes, and found lots of good ones. But this one is EXCELLENT! Hubby said this was the best sauce he's ever had (and he's had many.....). I was a bit skeptical of cutting the garlic cloves in halves or thirds, since I had never done that, but they blended into the sauce perfectly. I am looking forward to trying Alan's other recipe for making a large batch! Thanks, Alan!
This is great! I used recipe 82770 for Italian seasoning (with what fresh herbs I had on hand), and my ordinary brand of canned tomato products (Hunts isn't available here), and omitted the garlic juice (as I don't use jarred garlic), and it worked great on pizza and with your braciole Braciole (Pronounced: "brajole"). Easy and tasty, thanks for sharing!
Chose this recipe because it actually specified the brand of tomatoes to use! Glad I did. Easy and perfect. Made exactly as written.
FANTABULOUS! Best marinara sauce ever! I cut down on the herbs a little, but only because I'd tripled the recipe and ran out. I also cut down on the amount of olive oil, seemed like an awful lot. I was able to sneak in some carrots and spinach run through the food processor to up the nutritional ante a bit. YUM!
This had had to be the best marinara sauce ever!!!!!!!!!!!!!!!!! I followed the recipe to the exact measurements! Thank you alan!!!!!!!!!!!
This is the best sauce I have ever had, I think this will be what I make all the time, it's totally worth any work you put into it. I just love to eat the leftover sauce on bread. Better than most pizzas I've had. I'm sharing it with everyone I know. Mmm good! Shelley
FYI: In authentic Italian sauce or gravy, there is no oregano. Oregano is only used on pizza.
Thank You Alan , for another great recipe...