Marinara sauce from Frank Stitt's Bottega Favorita: A Southern Chef's Love Affair with Italian Food by Frank Stitt and Katherine Cobbs

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

  • nicolepellegrini on November 27, 2016

    Wow! I'm not exaggerating to say this tastes just like the marinara my grandmother used to make, but without having to spend hours and hours slow-cooking it down—instead it's done in a little over an hour's time. Very rich and flavorful with a strong but not overpowering taste from the wine (I admit, the one change I made was to use red wine instead of white because that's what I had on hand.) The richness of this sauce makes me think it would best be used with meat, like for a Sunday supper with meatballs and sausage, rather than as a simple marinara over pasta or on pizza.

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