Giada's Marinara

"A great marinara from Giada de Laurentiis that I've tweaked just a bit. I cook Recipe #69173 in this sauce and get rave reviews. Giada's recipe calls for 2 32-oz cans of crushed tomatoes, but I cannot find that size. Instead I used 28 oz cans and an 8 oz can of tomato sauce."
photo by Tea Jenny photo by Tea Jenny
photo by Tea Jenny
Ready In:
1hr 50mins




  • Heat the oil in a large pot over medium-high heat. Add the onions and garlic and saute until onions are translucent (about 10 mins).
  • Add the celery, carrots, and 1/2 tsp each of salt and pepper. Saute until all veggies are soft (about 10 mins).
  • Add tomatoes, tomato sauce, and bay leaves, and simmer uncovered over low heat until the sauce thickens (about 1 hour).
  • Remove and discard bay leaves. Season with salt and pepper, to taste.
  • Note: When serving with Kittencal's meatballs, I make the sauce the day before, bring it to a boil, drop in the meatballs, cover and cook according to Kittencal's directions. I like to serve this over Barilla's "thick spaghetti.".

Questions & Replies

default avatar
Got a question? Share it with the community!


  1. trvlfix
    This the best marinara! I make it in big batches and freeze the bottles. Love it!
  2. petlover
    Delicious and easy. The best sauce recipe that I have tried . Thanks Giada and Kisskiss
  3. Tea Jenny
    This was yummy, I made it and had it with meatballs and froze the rest in zip lock bags flat so it took up no room at all so so handy when DH requests meatballs in sauce. And what better sauce to have than this, I made it to the recipe with no changes, I like the chunkiness of the veg in it. I actually made it a good few weeks back and this was the first of me reviewing it as I forgot all about it till DH's request, so I cooked my meatballs in the oven as it was on anyway and put my sauce in my slow cooker on low, when it was warm enough popped in the meatballs and hey presto a very quick lunch. Thank you so much for posting, this is one I will be keeping in my freezer all the time now. Made for warm up January 2011



Find More Recipes