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Reviewed Marinara Sauce

Aug 25, 2013 in Food Network Community Toolbox on

Being Italian and spending hours with Grandma (from Rome) in the kitchen, this is a great start... But here's a couple tips: First, I grate both the carrots and my PEELED celery. This gives the whole recipe and completely different texture. Second, you MUST deseed the tomatoes. Third, I always add at least a 1/2 to 3/4 of sugar. Easy fix. Great sa"

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