Best Mommas Marinara Sauce Recipes

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MOM'S QUICK MARINARA SAUCE



Mom's Quick Marinara Sauce image

Mom's Quick Marinara Sauce ~ is our mom's traditional recipe from Naples, Italy. It is a sweet-tasting homemade sauce that is made with garlic, red pepper, fresh basil, and San Marzano tomatoes. Her tomato sauce can be used in many of our classic Italian dishes and one you will enjoy making over and over again. I always make a batch of sauce, keep some in the fridge ready to use for the week, and freeze the rest!

Provided by Anna and Liz

Categories     Tomato Sauce

Time 35m

Number Of Ingredients 8

1 can (28 ounces) Cento crushed tomatoes
1 can (28 ounces) Cento peeled tomatoes
4 garlic cloves
1/2 cup extra-virgin olive oil
6 to 8 large basil leaves- rinsed
1/4 tsp. crushed red pepper
optional: 1/4 cup of water
salt and black pepper, to taste

Steps:

  • Open cans of tomatoes, pour them into a blender, and puree them. Place them aside.
  • In a large saucepot and on low-medium heat, heat olive oil. Add whole garlic cloves and sauté the garlic until they turn golden brown, about 2 minutes.
  • Next, turn off the heat, or remove the pot from the heat, and have the cover to the pot nearby.
  • Add the red pepper flakes. Then drop all the basil leaves at once and COVER immediately! This will prevent the oil to splash all over the kitchen and onto yourself. After a minute or so, slowly stir the basil. This will infuse the flavors of the basil and red pepper into the oil giving it a strong punch of flavor to the sauce.
  • Turn the heat back on. NEXT, add the tomatoes. Cover with a lid and bring the sauce to a low boil.
  • Reduce heat and simmer the sauce for 30 to 35 minutes, stirring it occasionally.
  • As the sauce thickens, depending on the brand of imported tomatoes, you may need to add some water if it's getting too thick.
  • Finally, taste the sauce, and season with salt and pepper to taste. Before serving, fish out the garlic cloves and discard them. Allow the sauce to completely cool before storing it in containers and refrigerate. Can freeze up to 3 weeks.
  • Yields: about 2 quarts

MAMA'S MARINARA SAUCE AND MEATBALLS



Mama's Marinara Sauce and Meatballs image

In culinary school, Rocco DiSpirito learned the term Mother Sauce, which refers to a sauce that is the base for other sauces. When he opened Rocco's and was developing the recipes for it, he and his cooks joked that marinara was "Mama Saucer" because it is an ingredient in many other dishes, and of course it's the mother of all sauces. It is also excellent on its own, especially with fresh pasta, which is more porous than dried pasta and therefore grabs the sauce and thickens it. I encourage you to make this in large quantities and keep it on hand in glass or plastic containers. It will keep in your refrigerator for weeks or your freezer for months. His mama is known better for these meatballs than she ever could have imagined. In Italy, meatballs, or polpette, are usually a lot smaller and, weird as it may seem, never eaten with pasta. They are served alone or in soup. In the United States, they became a lot bigger and are eaten alone, on heros, with spaghetti, and even on pizza. There are a lot of meatballs out there, folks, and I'm sure you have tasted your fair share, but I believe these are the best meatballs in the world. I can't, to this day, pinpoint what it is that makes them so phenomenal; I think it is largely the fact that you mix and roll them by hand. They are not dense like many meatballs, but they also don't fall apart in tomato sauce. It's not just my bias speaking here; everyone loves them. People who hate pork love them; people who never go near veal can't get enough. Vegetarians make exceptions for them. I encourage you to make these meatballs your own. Your kids will love something you make by hand, too.

Provided by By The Lake

Categories     Meat

Time 3h

Yield 20 meatballs, 8 serving(s)

Number Of Ingredients 23

3 garlic cloves, peeled and crushed
1/2 onion, peeled and chopped fine
3 tablespoons olive oil
2 (28 ounce) cans tomato puree
1 (23 ounce) can crushed tomatoes
1 tablespoon tomato paste
1 cup chicken broth
1 teaspoon sugar
1 teaspoon red pepper flakes
1 teaspoon salt
1/3 cup chicken stock
1/4 onion
2 garlic cloves, peeled
1/4 cup fresh flat-leaf Italian parsley
1/2 lb ground beef
1/2 lb ground pork
1/2 lb ground veal
1/3 cup plain breadcrumbs
2 eggs
1/4 cup parmigiano-reggiano cheese, grated
1 teaspoon red pepper flakes
1 teaspoon salt
1/4 cup olive oil

Steps:

  • MAMA'S MARINARA SAUCE.
  • Cook the garlic and onion in the olive oil in a sauce pot over a medium-low flame, about 10 minutes or until garlic is tender and onions translucent, not brown (this is called "sweating" because it will draw out a lot of moisture and flavor).
  • Add all the tomato products. Pour the chicken stock into one of the 28-ounce cans. Fill it the rest of the way with water and add that and the sugar to the pot. Stir and bring to a simmer. Taste and season with red pepper flakes and salt, and cover. Simmer the sauce for about 1 hour. The sauce should be fairly thin but not watery and very smooth. Uncover and simmer for 3 minutes. If it is too thin for your taste, add a little water if it seems thick.
  • MAMA'S MEATBALLS.
  • Place the chicken stock, onion, garlic, and parsley in a food processor and purée.
  • In a large bowl, combine the puréed stock mix, meat, bread crumbs, eggs, Parmigiano-Reggiano, red pepper flakes, and salt. Combine with both hands until the mixture is distributed evenly. Do not overmix.
  • Put a little olive oil on your hands and form the mixture into balls a little larger than golf balls. They should be about ¼ cup each, though if you prefer bigger or smaller, it will only affect the browning time.
  • Pour about ½ inch of olive oil into a straight-sided, 10-inch-wide sauté pan and heat over a medium-high flame. Add the meatballs to the pan (working in batches, if necessary) and brown the meatballs well on all sides. This will take about 10 to 15 minutes.
  • While the meatballs are browning, heat the marinara sauce in a stockpot over medium heat. Lift the meatballs out of the sauté pan with a slotted spoon and put them in the marinara sauce. Stir gently. Simmer for one hour.
  • Serve with a little extra Parmigiano-Reggiano sprinkled on top.

Nutrition Facts : Calories 455.8, Fat 27, SaturatedFat 7.3, Cholesterol 124.2, Sodium 1096.6, Carbohydrate 29.9, Fiber 5.7, Sugar 14.5, Protein 26.4

MAMA'S MARINARA



Mama's Marinara image

Make and share this Mama's Marinara recipe from Food.com.

Provided by Nat Da Brat

Categories     Vegetable

Time 2h

Yield 6 serving(s)

Number Of Ingredients 11

3 cloves garlic, crushed
1/2 yellow onion, peeled and chopped fine
3 tablespoons olive oil
chili flakes
2 (28 ounce) cans tomato puree, red pack brand if possible
1 (28 ounce) can crushed tomatoes, red pack brand if possible
1 tablespoon tomato paste, red pack brand if possible
1 teaspoon sugar
1 cup chicken stock
red pepper flakes
salt

Steps:

  • Cook the garlic and onion in the olive oil in a sauce pot over a medium-low flame, about 10 minutes or until garlic is tender and onions translucent, not brown (this is called"sweating" because it will draw out a lot of moisture and flavor).
  • Add the chili flakes to taste.
  • Add all the tomato products.
  • Pour the chicken stock into one of the 28-oz cans.
  • Fill it the rest of the way with water and add that and the sugar to the pot.
  • Stir and bring to a simmer.
  • Taste and season with salt and cover.
  • Simmer the sauce for about 1 hour (the sauce should be fairly thin, but not watery and very smooth).
  • Uncover and simmer for 3 minutes if it is too thin for your taste; add a little water if it seems thick.

MOM'S MARINARA SAUCE



Mom's Marinara Sauce image

This recipe was given to me from my mom, who got if from her mom, who likely got it from her mom. It was originally told to me like, "a little of this, a little of that", so it was a challenge to create actual measurements to sharet it. I must admit, I have changed it up a bit, but in ways that make it more fresh and flavorful. I make it and use it for pasta, pizza from scratch, dipping sauce for bread sticks, and then freeze some for later. It's a great money saver that way. I also use fresh herbs if I have them, instead of dried but remember the measurements are smaller for fresh. Add ground meat or meatballs for pasta dishes.

Provided by C.Lo Carb Queen

Categories     Sauces

Time 1h50m

Yield 6-8 serving(s)

Number Of Ingredients 18

1 large sweet onion, diced
6 -8 garlic cloves, minced
1 (28 ounce) can whole canned tomatoes
2 (6 ounce) cans tomato paste
1 tablespoon olive oil
2 1/2 teaspoons salt
2 teaspoons coursely ground pepper
1 teaspoon chili powder
1 1/2 tablespoons dried oregano
1 1/2 teaspoons dried basil
1 teaspoon marjoram
1 teaspoon dried thyme
1 teaspoon dried sage
1 teaspoon dried rosemary
1 tablespoon Worcestershire sauce
2 teaspoons lemon juice
2 tablespoons dark brown sugar
5 cups water

Steps:

  • Heat olive oil in a large skillet or sauce pot, on medium-low heat. Add onion and garlic and saute until onions are translucent.
  • Add can of tomatoes, then fill empty can with water and add to mixture. Stir in paste and fill the empty cans with water and add to the mixture.
  • Increase to heat to high and stir in remaining ingredients. Bring to a boil. Boil for 2 minutes, then reduce to low heat. Cover half way with lid and simmer for 15 minutes. Cover completely and simmer for one hour, stirring occasionally.

Nutrition Facts : Calories 131.4, Fat 2.9, SaturatedFat 0.5, Sodium 1655.8, Carbohydrate 26.4, Fiber 5.2, Sugar 16.1, Protein 4.3

MY MOTHER'S MARINARA SAUCE



My Mother's Marinara Sauce image

Provided by Alex Guarnaschelli

Time 32m

Yield 2 1/2 cups

Number Of Ingredients 9

2 tablespoons extra-virgin olive oil
2 small yellow onions, peeled, halved and cut into thin slices
2 medium carrots, peeled and cut into thin slices
5 cloves garlic, peeled, halved and cut into thin slices
2 teaspoons red pepper flakes
Kosher salt
1 teaspoon granulated sugar
1 (28-ounce) can whole tomatoes
1/2 cup basil leaves, washed

Steps:

  • In a medium skillet, over medium heat, add the olive oil. Stir in the onions, carrots, garlic slices, and red pepper flakes. Season with salt, to taste, and cook for about 2 minutes. Add the sugar and the canned tomatoes, breaking them up with a spoon, and mix well. Cook for an additional 10 to 15 minutes over medium heat, stirring from time to time. Taste for seasoning, then stir in the basil leaves.

MAMA'S MARINARA SAUCE



Mama's Marinara Sauce image

I saw this recipe on the back of a Hunt's Tomato Paste can and tried it with some variation. It's a nice quick sauce for when you want "homemade" but fast.

Provided by CookingONTheSide

Categories     Sauces

Time 20m

Yield 11 serving(s)

Number Of Ingredients 8

1 tablespoon olive oil
2 garlic cloves, minced
1 (18 ounce) can tomato paste
4 cups hot water
3 (14 1/2 ounce) cans diced tomatoes with basil oregano and garlic
2 tablespoons fresh parsley, finely chopped
salt, to taste (optional)
pepper, to taste (optional)

Steps:

  • Heat the olive oil in a small saucepan on medium-low heat.
  • Add garlic and saute gently for about 2-3 minutes.
  • Combine tomato paste and water in the saucepan; blend in tomatoes.
  • Add fresh parsley.
  • Heat over high heat until sauce begins to boil.
  • Reduce heat; simmer 10 minutes.
  • Add salt and/or pepper, to taste.
  • Serve over hot, cooked pasta.
  • Or try as a dipping sauce for breadsticks, pizza crust, fried cheese sticks or vegetables.

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