Basic marinara (Sugo alla marinara) from Lidia's Italy in America: More Than 175 Lovely, Tasty Recipes—and Their Stories—from All Parts of Italian America Today by Lidia Matticchio Bastianich and Tanya Bastianich Manuali

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 August 30, 2019

    A half-cup of slivered garlic?! I think not! At least not for my stomach. I cut that in about half and also added a tablespoon of tomato paste to intensify the flavor. Good enough (I used this for making the Eggplant Parm in this cookbook) but not necessarily one of the best marinaras I've made.

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