You'll be amazed at the results from a recipe which is so simple to make. You can use this red sauce as it is, or as a basis for lasagne or eggplant parmigiana.
I'm rating this a 5 because the consistency is perfect; thick enough but not too much so that if one wanted to make a meatsauce out of it, the spoon would not stand up straight in the middle of the pot. Also a 5 star for ease of preparation and ingredients one tends to have on hand. I did have to add 2 more cloves of garlic but I am a garlic lover. 1 clove just did not seem to do it justice. I followed exactly and used a 'Mier's Winecellar white table wine'. I added the 1/2 cup and it was not overpowering. I love to cook w/wines but don't drink it and although I could taste it, it wasn't overpowering. It seemed to enhance the flavor and didn't hinder it. It also is a sweeter sort of wine so thought it would help with that sauce tartness thing we all try to fix. I did have to add 1 Tbsp. of BROWN sugar and that took care of it. **I recently saw on Food Network that if you use BROWN sugar in any redsauce, it helps with that tartness fix better than white.** Thanks for the great recipe. I'm going to let it sit in fridge overnight and make eggplant parm. tomorrow. - 06 Feb 2006 (Review from Allrecipes USA and Canada)
Incredible sauce!!! Instead of stewed tomatoes I used crushed tomatoes so there was no need for the food processor. I fried the onions in 3 cloves of minced garlic and added 1 tsp. of dried basil, used 1 Tbsp. of dried parsley instead of fresh, and added 1 Tbsp. of brown sugar to cut the acidity of the tomatoes. Other than those additions this was perfect over angel hair pasta and chicken parmesan! - 25 Feb 2009 (Review from Allrecipes USA and Canada)
I have made this so, so many times -- and it is phenomenal. I typically make 3x this much (as long as I'm going to all the work!) and then freeze it in family dinner-size portions. I make the following changes (these amounts are for the regular-size recipe, without doing the 3x): add almost 1 tsp. dried basil; use only 1/4 cup white wine; add 1 T. sugar; use canned, diced tomatoes instead of stewed; use only 2 T. olive oil. Although I made it once as just a marinara sauce (and it was excellent as such), I typically make this with meatballs; after forming the meatballs and browning them on all sides in a pan with about 1/2 inch of hot vegetable oil, I drain them and then throw them right into the sauce, where they finish cooking through while the sauce is simmering. Definitely adds a lot of flavor to the sauce. Yummy. - 31 Aug 2007 (Review from Allrecipes USA and Canada)