Basic marinara sauce from Everyday Pasta by Giada De Laurentiis

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • cjannace on January 13, 2015

    My family has always made gravy for our pasta and not marinara sauce. So when I made the baked tortellini from this same book, I decided to follow Giada's recipe for marinara as well. This was delicious and so easy to make. I have several portions saved in the freezer and look forward to having this again.

  • minervasowl on December 14, 2012

    This has become my go-to marinara recipe, although sometimes I improvise. When it is finished cooking, I use an immersion blender to make it nice and smooth and really harmonize the flavors. Then I freeze it in ice cube trays, and once frozen, store the sauce cubes in freezer bags. (Double bagging keeps freezer burn to a minimum.) Whenever a recipe calls for sauce, I can defrost the cubes in the microwave in just a few minutes.

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