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    You are in: Home / Italian / Marinara Sauce of Alan Leonetti (((The Best))) Recipe
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    Marinara Sauce of Alan Leonetti (((The Best)))

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 45 mins

    45 mins

    4 hrs

    Alan Leonetti's Note:

    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.

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    Units: US | Metric


    1. 1
      Empty 3 cans of crushed tomatoes into the pot.
    2. 2
      Slice all of the cloves of the elephant garlic bulb crosswise into either halves or thirds or pieces, and dump them into the pot.
    3. 3
      Dice the large onions, and dump that into the pot.
    4. 4
      Add the rest of the ingredients, and stir to mix well with a large long handled wooden spoon.
    5. 5
      Do not strain, as the pulp adds to make this a thick and wonderful sauce.
    6. 6
      Cover and cook on medium heat, stirring every 5 minutes until it bubbles and is completely heated throughout. This takes about 1 hour.
    7. 7
      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.
    8. 8
      Remove from heat, uncover, and give it one last stir.
    9. 9
      Allow it to completely cool.
    10. 10
      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.
    11. 11
      Squeeze out as much air from each bag as possible and secure the bags shut.
    12. 12
      Mark the bags and place into the freezer.

    Ratings & Reviews:

    • on September 03, 2008

      Authentic Italian sauce or gravy has no oregano. It is only used in pizza sauce.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 07, 2006


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 12, 2005


      This is the greatest...I will never make any other.....follow it to the will love it!!!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Marinara Sauce of Alan Leonetti (((The Best)))

    Serving Size: 1 (14199 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 332.5
    Calories from Fat 101
    Total Fat 11.2 g
    Saturated Fat 1.6 g
    Cholesterol 0.0 mg
    Sodium 1969.8 mg
    Total Carbohydrate 58.6 g
    Dietary Fiber 11.9 g
    Sugars 36.3 g
    Protein 8.8 g

    The following items or measurements are not included:

    dried Italian seasoning

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