Momma's Marinara Sauce
Recipes » Marinades and Sauces » Sauce
Try this Momma's Marinara Sauce recipe, or contribute your own. "Dinner" and "Winter" are two of the tags cooks chose for Momma's Marinara Sauce.
"I have tried this recipe several times and it always turns out sooo good and smells great.This is a very good quality marinara sauce to serve with any pasta dish. Our family has loved it for years. The hint to a good marinara sauce is cooking for an extended period of time over low heat. Makes 6 to 7 servings.This is a great recipe for chicken creole, veal and pork. Brown the meat first before adding to the sauce. Remember if you have made to much sauce, divide and freese the unwanted sauce before adding the meat."
- spanner21Cuisine: ItalianMain Ingredient: Tomatoes
86% would make again (reviews)
209 people want to try | 525 have favorited
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Notes Ingredients
Momma's Marinara Sauce Preparation
Combine all ingredients, and cook for at least 3-4 hours before serving.
Notes
I have tried this recipe several times and it always turns out sooo good and smells great.
This is a very good quality marinara sauce to serve with any pasta dish. Our family has loved it for years. The hint to a good marinara sauce is cooking for an extended period of time over low heat. Makes 6 to 7 servings.
Copied from Allrecipes-- by Phyllis Zeleny
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Momma's Marinara Sauce Reviews
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I just don't love the idea of using a jar of spaghetti sauce
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I made this sauce for Parmesan Crusted Chicken last night. Wow, what a great smell filled my house. The flavor was wonderful. My husband told me to stop buying those jar sauces and start making this one everytime we have pasta.
Thanks for a easy flavorful sauce!
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I have tried this recipe several times and it always turns out sooo good and smells great.This is a very good quality marinara sauce to serve with any pasta dish. Our family has loved it for years. The hint to a good marinara sauce is cooking for an extended period of time over low heat. Makes 6 to 7 servings.This is a great recipe for chicken creole, veal and pork. Brown the meat first before adding to the sauce. Remember if you have made to much sauce, divide and freese the unwanted sauce before adding the meat.
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A good way to hide vegetables.
Put in whatever you have in the fridge.
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This sauce is wonderful and I've linked it to some of my Italian recipes. It's very easy, versitile, and it freezes very well. We've had this in lasagna, baked ziti, over ravioli, and the other possibilities are just endless! I use Traditional Prego as my base sauce in this recipe.
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[I made edits to this recipe.]
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I have tried this recipe several times and it always turns out sooo good and smells great.
[I posted this recipe.]
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