Marinara Sauce of Alan Leonetti (((The Best)))
"Everyone who has tasted this sauce has either begged for a handout or the recipe, stating that it's by far the best marinara sauce they have ever had. We use this sauce (or gravy) over spaghetti, veal parmesan, eggplant parmesan, meatball subs, Italian sausage subs, ravioli, and anything else that calls for a marinara sauce or red gravy. This exact recipe as written yields about 22 one quart Hefty brand freezer bags that each contain 3 large long handled cooking ladles of sauce per bag. You will need a very large spaghetti or lobster pot that is at least 15 inches high by 12 inches in diameter, which is the perfect size for this recipe as it is written. We use the Angela Mia brand of Chunky Crushed Tomatoes that come in cans containing 6 lbs. 6 oz. per can (about 1 gallon). This brand is made by Hunt's, so if you can not find Angela Mia, feel free to use Hunt's."
- Ready In:
- 4hrs 45mins
- Ingredients:
- 13
- Yields:
-
22 quarts
ingredients
- 3 (114 ounce) cans crushed tomatoes (or 6 lbs 6 oz per can)
- 8 cups tomato paste
- 4 (14 1/2 ounce) cans Italian stewed tomatoes
- 1 cup extra virgin olive oil
- 2 heads fresh elephant garlic (bulbs)
- 6 tablespoons chopped garlic, in juice (from jar)
- 2 large onions (diced)
- 8 tablespoons dried oregano
- 10 tablespoons dried Italian seasoning
- 2 tablespoons dried basil
- 8 tablespoons sugar (or Splenda)
- 1 teaspoon salt
- 1 teaspoon black pepper
directions
- Empty 3 cans of crushed tomatoes into the pot.
- Slice all of the cloves of the elephant garlic bulb crosswise into either halves or thirds or pieces, and dump them into the pot.
- Dice the large onions, and dump that into the pot.
- Add the rest of the ingredients, and stir to mix well with a large long handled wooden spoon.
- Do not strain, as the pulp adds to make this a thick and wonderful sauce.
- Cover and cook on medium heat, stirring every 5 minutes until it bubbles and is completely heated throughout. This takes about 1 hour.
- Reduce heat to a simmer, and continue to simmer, stirring every 5 minutes to keep from burning or sticking to the bottom of the pot for 3 additional hours.
- Remove from heat, uncover, and give it one last stir.
- Allow it to completely cool.
- When it is completely cooled, stand up your 1 quart Hefty freezer bags in a row and with a large long handled cooking ladle place 3 ladles of sauce into each bag.
- Squeeze out as much air from each bag as possible and secure the bags shut.
- Mark the bags and place into the freezer.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Authentic Italian sauce or gravy has no oregano. It is only used in pizza sauce. -
This is the absolute best!!! I finally found a recipe that the whole family will eat. I went ahead and made the full batch and so glad I did. Thanks for a great recipe. -
This is the greatest...I will never make any other.....follow it to the tee...you will love it!!! -
I made a smaller amount of this sauce to be sure I liked it before making a huge batch. My only regret is that I didn't go ahead and make the full amount. IT IS ABSOLUTELY THE BEST MARINARA SAUCE I HAVE EVER HAD!!!!! You cannot miss with this recipe. Excellent! It will be the only recipe I use from now on. Thanks for the sauce! Yummm
RECIPE SUBMITTED BY
Alan Leonetti
Albuquerque, New Mexico
I was born in 1942 in Philadelphia, Pennsylvania in this GREAT United States of America. I have since resided in Baltimore Maryland, Atlanta Georgia, Orlando Florida, Fort Lauderdale Florida, Los Angeles California, Selma Oregon, and now in Albuquerque New Mexico. I have enjoyed not only eating, but cooking all my life.
