I had tried Giada's marinara and it was way too acidic, so I came across this recipe and was excited that it had so many great reviews.
During cooking, it did seem a bit acidic to me, so I used a bit of brown sugar. But other than that, I followed the recipe using a dry pinot grigio. I've read that dry white wine is very common in red sauces in Italy and adds a lovely, bright flavor. Be sure to reduce. I used San Marzano whole tomatoes & store brand paste. I hand crushed the tomatoes before whizzing everything in the blender for a bit.
My roomie and I, since we usually use jarred sauce, were honestly confused as to how it was supposed to taste, but we both loved it. It tasted light & fresh, if a bit liquid-y for my preference. Next time I might try chicken broth instead of wine to cut down on cost, add a bit more garlic and reduce longer for a thicker sauce. Great recipe, will use again! *Update* Making it now, used chicken broth, 1T brown sugar, 2t dried parsley, 1T dried Italian herbs - my herbs are always on the aged side and less potent, so I use a bit more. I sauteed the herbs with the onion & garlic for a good 15 minutes to "open" them up a bit and allow all those flavors to emerge. Simmered sauce one hour. Still unbelievably delicious! Don't be afraid to sub broth for the wine. And for the simplicity of the recipe, it smells incredible. So try it as written first, taste as you go along and tweak to your personal preference. Fantastic recipe ~ a keeper, for sure!
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I had tried Giada's marinara and it was way too acidic, so I came across this recipe and was...