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Marinara Sauce of Alan Leonetti (2 Servings) (((The Best)))

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“This is the cut down version of my marinara sauce that I usually make and freeze for the year... If the sauce is too thick for you, add a little tomato juice or water or wine, but be careful not to thin it too much. I personally like a very thick sauce. ALL ITALIAN FOOD FROM SOUTHERN ITALY HAS OREGANO. The one person that disagreed with that in their review does NOT know what they're talking about.”
3hrs 15mins

Ingredients Nutrition


  1. Empty Hunts chunky crushed tomatoes and Hunts tomato paste into the pot.
  2. Add the extra-virgin olive oil to the pot.
  3. Slice the cloves of garlic crosswise into either halves or thirds or pieces, and dump them into the pot.
  4. Dice the shallot, and dump that into the pot.
  5. Add the rest of the ingredients, and stir to mix well with a large long handled wooden spoon.
  6. Do not strain, as the pulp adds to make this a thick and wonderful sauce.
  7. Cover and cook on medium heat, stirring every 10 minutes for about an hour or until it bubbles and is completely heated throughout.
  8. Reduce heat to simmer, and continue to simmer, stirring every 10 or 15 minutes to keep from burning or sticking to the bottom of the pot for 1 or 2 hours.
  9. Remove from heat and give it one last stir.
  10. Serve over spaghetti, ravioli, pasta or use for chicken parmesan, veal parmesan, or anything that calls for a marinara sauce.
  11. NOTE: Use only Hunts Chunky Crushed Tomatoes and Hunts Tomato Paste.

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