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My husband, Scott and I often look at each other and say, "How in the world did two schnucks like us, end up with such wonderful kids?"
I love my kids for a zillion reasons; they're sweet, kind, fun, funny and always have a word of encouragement to offer. I can also count on the fact that they'll ALWAYS tell me their truthful opinions, which I appreciate, because what they think means a lot to me. Sometimes though, I am a bit hardheaded, especially when it comes to culinary endeavors. I'm always thinking that I might just find something better ............. But I'll let my daughter Cait, explain this in her own words.
I'll make a huge pot of this marinara sauce once every six weeks or so, store it in the freezer and use it for all sorts of recipes. I've made a few changes over the years to make it more healthy, but not much, because it's one of those super simple, scrumptious recipes that you just can't mess up and it always gets rave reviews, regardless of the audience. Even my kids gobble it up. Enjoy!
~ Cait
I know Cait doesn't remember where this recipe originally came from, but I do! I was watching TV one day and one of the Rao brothers (from Rao's Italian Restaurant in New York City), was on The Food Network. He shared his mama's recipe for marinara sauce, the one they serve at their restaurant (which by the way, has a reputation for being one of the most difficult restaurants in the world to get a reservation at!). I tried it and loved it. Over the years, I've tweaked it a bit to suit our taste.
P.S. This sauce is wonderful for any Italian dish such eggplant parmesan, chicken marinara, etc. but I usually make it with these wonderful meatballs.
- 4 28- ounce can imported Italian plum tomatoes try to find San Marzano tomatoes, they're a bit more expensive but will make a HUGE difference*
- 2 tablespoons extra virgin olive oil
- 1 pound mild or sweet Italian sausage If you don't have a favorite, we love Johnsonville Italian Sausage.
- 6 tablespoons minced onion
- 3 cloves fresh garlic minced.
- 1 tablespoon dried basil
- 2 tablespoons dried oregano
- 1 tablespoon salt
- 1 teaspoon freshly ground black pepper
- 8 leaves fresh basil leaves finely chopped
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Drain tomatoes, reserving the juice. Using your hands, crush the tomatoes, gently breaking them into small pieces, removing and discarding the hard core from the stem end. (I actually use my stick blender for this or put in food processor and pulse a few times - you do want a little chunkiness left.) Also remove any skin or tough membranes. Set aside.
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Heat oil in large, heavy duty sauce pan over medium-low heat. Add sausages and sauté until nice and brown on all sides. Remove sausages and drain on several thicknesses of paper towel. Set aside till cooled then refrigerate till later. Add onions to pot and saute for 5 minutes or until translucent and soft. Stir in garlic, basil, oregano and salt and saute for an additional 30 seconds.
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Add tomatoes and reserved juice and bring to a boil. Reduce to a low simmer and cook for 5-6 hours, stirring occasionally or until sauce is thick and the aroma in your house is driving you crazy. Add sausages back into the sauce during the last half hour of simmering. You can slice them into 1-inch pieces or keep them whole and use them for a wonderful Italian sausage sandwich. Add fresh basil and remove from heat.
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I usually slice the sausages into bitesize pieces and then make meatballs to go in this sauce and serve the sausages and meatballs together over pasta.
* If you have a Costco nearby, they have San Marzano tomatoes imported from Italy for $3.99 for a 106-ounce can. This is a wonderful buy as these tomatoes can run as high as $3.99 for a 28-ounce can in a regular grocery store.
** At this point sauce can be served, refrigerated for up to a week or frozen for months. Sometimes we make the meatballs and let them simmer in the sauce for the last hour. It's also wonderful for chicken marinara, lasagna, manicotti and all things Italian requiring a red sauce.
Anonymous says
Any suggestions for the drained juice?
Chris Scheuer says
Oh, I'm so happy you noticed that! There was actually an omission in the recipe that I hadn't noticed. You add the juice with the tomatoes to the sauce. The only reason you drain off the juice is to make it easier to crush the tomatoes. I fixed the recipe. Thanks sos much!
Anonymous says
Hi Chris,
The reasons I decided to put this in my crockpot were A) I wouldn't have to babysit the pot sitting on a gas flame for 5 hours B) My Le Creuset is the large oval and sometimes does not cook evenly on any of my burners. (Though it's wonderful in the oven!)
So, here's what I did. I followed your directions all the way up to bringing the sauce from a boil to simmer. Then I transferred all the sauce into my preheated crockpot. I set the crock on HIGH for one hour with the lid ON, or just until it was brought back to simmering point. (easy so far) Then, I switched it to low and removed the lid for a few hours. It quickly simmered, evenly, into a nice saucy consistency I was pleased with. About 3.5 to 4 hrs total. The house smelled wonderful, I got lots of other things done while it simmered away (not having to adjust the heat at all), and the final product was delicious! I'd do it this way all-over again. It's a keeper! Thank you!
Andrea
Chris Scheuer says
Andrea, thanks so much for getting back to me about this. I will definitely give this a try, what a great idea and it makes it so much easier!
Chris Scheuer says
I would think that would work just fine, it sounds like a great idea. I'll be curious to hear how it works. Let me know!
Anonymous says
Chris, this recipe looks delish! I'll be cooking it today. My question is: is it possible to bring the sauce to simmering point, then add it to a slow cooker and simmer it on high with the lid off for the 5-6 hours? I need to be doing other things, and don't want to "babysit" all day. (I don't plan on leaving it unattended all day.)
Thanks!
Andrea
Tony Rose says
This is my kind of sauce Chris, going to try it tomorrow.
tobes says
oh good! i'm about 2 hours in and it smells amazing
Chris Scheuer says
Oh, well just wait till all the neighbors start lining up at the door................ 🙂
tobes says
do you cook it with the top of the pot on or off?
Chris Scheuer says
Hi Tobes, you cook it with the top off as you want the sauce to reduce and become thick and rich. That way when you top your pasta or use it in lasagna or other Italian dishes, they won't become a watery mess.
lena says
hmm..i think i can handle this one...i'm sure this is very delicious!
Erin Dee says
Haha. I love how you all booed at her other versions! I have the same deal with my husband and chocolate chip cookies.
Me - Have a cookie!
Him - This is... *not* the NYT cookie. Hmp.
Anyway, the marinara looks great! Thanks for sharing your mom's recipe. 🙂
Andrea_TheKitchenLioness says
Chris, this is a wonderful post - I like the fact that your lovely daughter wrote part of it and the recipe sounds absolutely wonderful and delicious to me - marinara sauce is so good to have on hand when cooking for family!
Sandra Lee says
Seriously, my mouth was watering as I read the ingredient list. Looking forward to having this.
Susan Lester says
What a great post, Chris! I'm looking forward to trying it!
Sue says
I despise commercial jarred sauce but someone turned me on to Rao's last year and I now keep a supply of it on hand at all times. It's actually very good. Homemade is better of course so I will definitely try this version perhaps using chicken sausage or ground turkey.
Mr. & Mrs. P says
Sauce looks amazing!!! But we have a non food question.. Those flowers in the tin container are beautiful! Are they real??
Mr. & Mrs. P says
Sauce looks amazing!!! But we have a non food question.. Those flowers in the tin container are beautiful! Are they real??
Astrid says
This sounds so simple to make and looks absolutely scrumptious! I am sure my family is going to appreciate this awesome recipe. Will try freezing it as well as I am getting ready for my organic tomatoes this summer.
Thanks Chris for delighting us with your decadent foods. Your rock- shared and bookmarked 🙂
Ms Lemon of Make Mine Lemon says
I love this sauce. I just recently started freezing it. I love having it because your meal is almost done with just a pot of boiling water your there.
I think your kids are a chip off the old block as they say, or the acorn doesn't fall far from the tree. 🙂 With 46 chromosome, I blame my husband's 23 if my kids do something I don't like. lol
Dining Alone says
I definitely agree that san marzano's make a huge difference when they are the star in the recipe. This looks delicious.
Lisa {Authentic Suburban Gourmet } says
Can't go wrong with homemade marinara! I just wish I had a jar of this right now and some pasta - I am so hungry and not had dinner yet! Delish!!!
Jen Laceda | Tartine and Apron Strings says
Hi, Cait! Nice to meet you! Whether with meat or not, I love a good marinara base for my pasta! It reminds me of Italy, that's for sure! And a recipe title that gets 3 exclamation points - that must really mean something exceptional! LOL!
ashley - baker by nature says
I put marinara on pretty much everything! This version sounds amazing.
Sue/the view from great island says
I do the same ting, Chris...some of my best recipes don't ever see the light of day because I'm always experimenting. My husband has a loooong list of old favorite requests! Your daughter clearly appreciates your cooking!
Pink Patisserie says
This looks delightful Chris! Thank you and your daughter for sharing this family recipe. They are the best are they not? 🙂
Jennifer@ Peanut Butter and Peppers says
This is not cheating! Looks like a great marinara and I love the sausage in it! Perfect recipe!!
Kim G. says
This really looks like a great marinara sauce and I'm sure the sausage gives it a great great taste!!!! Love this recipe... Thank you Cait and Chris!