Fantastic! My DH just raved about this sauce. We like our sauce smooth, so I used my immersion blender at the end of the second cook time. I added cooked ground sirloin (seasoned with garlic powder and salt) on top of our boiled spaghetti noodles, then the sauce. For the two of us, this makes enough sauce for dinner plus two more dinner size portions to freeze, and another smaller portion to use for meatball subs or whatever. I followed the recipe (using Cento brand crushed tomatoes), added a little more garlic, but no crushed red pepper (DH is allergic), which I know would have kicked it up yet another notch. Thanks for this simple, yet delicious recipe.
This is worthy of 10 stars. I've been using another recipe for marinara for eons and this is so amazing!!! It definitely surpasses the other. I used more crushed red pepper and more garlic. Will definitely make this my go-to recipe!
Excellent sauce. The pepper mixed with oil gives it a wonderful depth of flavor, and the wine was perfect. I wanted to make this just as written, but I did modify due to necessity and my husband tasting the sauce before I was done, and forbidding me to change a thing! I used 30oz tomato sauce and 6oz tomato paste, and added NO chopped or crushed tomatoes. I otherwise made it exactly as written. I was getting ready to add the tomatoes (subbing some extra sauce for some of the tomatoes, because I was out) when my husband tasted it and begged me to leave it as is! It was wonderful and very, very well received! I only simmered it for an hour or so. We just couldn't wait!
This was wonderful! I especially loved the crushed red pepper mixed in with the oil; it gave the sauce a very "peppy" flavor! ;) I halved the recipe and added one diced carrot, which I cooked along with the onion and garlic. I also added a can of drained mushrooms. I added more sugar to taste (instead of the red wine) and used fresh herbs. The real award for this sauce comes from my spaghetti-hating husband who thought this was excellent! Thanks for a great vegetarian sauce!
Delicious marinara! It turned out to be even spicier than anticipated -- definitely not a bad thing, but we decided we'd like it better for 'dipping' instead of as a standard spaghetti sauce. So instead of boiling noodles, I fried ravioli filled with several combinations of meats/cheeses and toasted some garlic breadsticks. Totally yummy on both! There is one small correction that needs to be made to the directions, though. I cooked this in a 3-1/2 qt. pot, and the mixture came within an inch of the rim. In the 2-1/2 qt. size that's recommended, it definitely would have overflowed.
Delicious! We love this recipe! I decreased the crushed red pepper and added frozen Italian-style meatballs at the end. I cooked the sauce in my slow cooker.
This is a fantastic recipe for a basic marinara sauce! I followed the recipe as written although I think I used all diced tomatoes as that's all I had on hand. It turned out really well and is very flavourful. I froze quart sized bag portions to use for future. I made this on a Saturday night during family movie night....it really does sit on the back of the stove. Much better alternative than using jar pasta sauce.
Wow!! This is really a good spaghetti sauce. I was looking for a sauce that would go with my friend's meatball recipe Donna B's Meatballs
. This was definitely it. I am not much for cooking with wine, but had a bottle of local red that I used. Glad I did, the wine was truly necessary in this rich sauce. I also cut the red pepper flakes and garlic in half as we don't do well with a lot of spices. This was perfect. Thanks so much for sharing!!
Yummy! I followed the recipe exactly. The sauce is nice and thick and it is not too herby. Thanks for posting it.