*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Very good sauce - I did however cut the amout of onion down to 1/4 cup though and sauteed that along with the garlic and celery in olive oil instead of veg. oil. I also used one can of crushed tomatoes instead of one and a half - I mean what's the need of opening up an extra can. This really makes enough sauce. I had fresh basil on hand so I subbed that for the dry. This is a very thick sauce so if you're like me and don't want it as thick add 1/2 cup of white wine or water. A number of reviewers commented on this sauce being "tangy", that comes from the acidity of the tomatoes. To combat that I always add about 1 Tbsp. of brown sugar. I let the sauce some to a boil for a few minutes, then let it simmer for a couple hours. It's great over angel hair pasta!
I increased the oil a touch and use EVOO instead of vegetable oil. I didn't want to measure out the onion I used one medium sweet onion. After tasting the sauce once it had time to simmer I did add more basil and oregano because it didn't seem to be enough for me. This was a nice basic marinara that was a bit on the thicker side. It went well over ravioli.
This was amazing! My entire family loved it. The only things I changed was to add a tablespoon of sugar added a small zuccini (I don't like meat sauces) and didn't drain the tomatoes. Even the meat lovers in the house enjoyed (and got full from) this sauce which I served with rotini.
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