Reviewed: Jun. 17, 2009

I quadrupled this recipe and let it hang out in the crockpot all day long. Wonderful. Put all the extra in the freezer and it works great for all kinds of Italian recipes. Lasagne, pizza, spaghetti etc. Great for once a month cooking.

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Reviewer:

Veggiemommy

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Reviewed: Jun. 14, 2008

Hmm. I wouldn't call this a marinara--more like a chunky spaghetti sauce. It's not bad, but I too had problems with the liquid evaporating. I kept the lid on during cooking, so I know that isn't it. I added in about a cup red wine for liquid, but if I made it again I'd add in V8 instead. Didn't like the combo of wine with the rest of the ingredients. Thanks for the recipe.

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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

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Reviewed: May 19, 2008

I liked this recipe. I added a small can of tom. paste and garlic salt in the last hour of simmering.

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Cindy

Cooking Level: Intermediate

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Reviewed: Jan. 13, 2008

I doubled this recipe which was very easy to do. I plan to freeze the leftovers. It was a bit oily and I used only 3/4 cup of oil. I may use 1/2 cup next time. I used fresh-chopped basil, a few dashes of sea salt, tablespoon of red pepper flakes and a couple splashes of dry red wine. I had no problems with this cooking down or evaporating. It never went pasty at all and I cooked it covered on low for 3 hours.

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alison

Cooking Level: Expert

Home Town: Houston, Texas, USA

Living In: Glenwood Springs, Colorado, USA

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Reviewed: Sep. 16, 2007

This was very tastey! My husband thought it could have used salt, but I thought it was fine. We used it to dip our calzones in.

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Snow likes to cook

Cooking Level: Expert

Home Town: Olean, New York, USA

Living In: Pueblo West, Colorado, USA

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Reviewed: Sep. 15, 2007

I thought the flavor was great and had no consistency problems, even after 3 hours of simmering. For those that had liquid evaporate, did you simmer it covered? I recommend doing so and you probably won't have as many issues with evaporation.

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MOONSHY

Cooking Level: Intermediate

Home Town: Ryan, Iowa, USA

Living In: Chicago, Illinois, USA

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Reviewed: Sep. 11, 2007

I was surprised when I saw celery and carrot in a marinara sauce, but it came out great! I did make some variations. For the meat lovers coming to dinner, I made as recommended, but added ground beef. For the veggie lovers, I added zucchini, broccoli, yellow squash, and a little red wine. Everyone loved it.

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Alyssa

Cooking Level: Expert

Home Town: Huntington, New York, USA

Living In: Wendell, North Carolina, USA

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Reviewed: Jan. 29, 2004

Awesome recipe. I let mine simmer about 4 hours. Did add some V8 occasionally throughout the cooking period as the liquid kept evaporating. Great flavor and texture. NOTE: Very oily as written. I decreased the olive oil by half.

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BREEZYLOU

Cooking Level: Intermediate

Living In: Visalia, California, USA

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Reviewed: Sep. 16, 2002

First, the flavor of this sauce is fantastic. However, after the first hour of simmering, all the liquid evaporated, and the sauce became more of a paste-- I kept adding wine to try to thin it out. This recipe is a good base for a sauce, but not a good sauce by itself.

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MARKROULEAU

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Reviewed: Jan. 19, 2001

This recipe is so simple to make. It simmers for a long time but is definitely worth the wait. I added extra onions and 1/4 tsp crushed red pepper to make it hot. I also added 1lb of shrimp. I definitely recommend this recipe!

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