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Mar 3, 2007 09:35 AM

Rao's Marinara [Split from General Chowhounding Topics]

I'm with you, I love Rao's marinara sauce but I cannot justify spending $10.00 per jar on the stuff. I've heard good things aboout the original cookbook, and was wondering if anyone here owns it and could supply the recipe for marinara sauce.

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  1. EAH,

    Here's the recipe from Martha's site,she made the marinara and also Rao's meatballs on Friday's show.

    1. EAH,

      I have made Frankies meatballs a half a dozen times and I will tell you they are without a doubt the BEST meatballs I have ever eaten. They are moist, they freeze well and have a great flavor. The only change i make is to add a little crushed red pepper to give them a little zip.

      I know you are looking at the water and saying what the heck. IT WORKS. Please try them.

      5 Replies
      1. re: jfood

        jfood, as yet have not made the meatballs. After watching the MS program, I still have a problem with the water.

        As it looked like you really had to work the water in, and I was always of the understaning that you don't want to handle the meat that much.

        So they actually come out light? Now I never fry, but always bake my meatballs, will that make a difference? I do try and somewhat under bake, as they will actually finish cooking in the sauce.

        1. re: hummingbird

          The balls will not have the texture of a hamburger but will be moist and denser. I fry them but do not think they would suffer from bake&braise. Yes it does take some working in, (pretty easy) but think of emulsified by hand.

          It worth a couple of pounds of meats to both test the "work less" theory and see a new texture in the balls. All the Jfoods love them.

          Good luck

          1. re: jfood

            Jfood, is there any thread I visit on which you don't appear? Do you have doppelgangers?

          2. re: hummingbird

            These are really delicious. Jfood is right, the water takes a little work and seems odd when you start but they come out great. I also fry but don't see why you couldn't bake. Give them a try - they're worth it.

            1. re: hummingbird

              How long to bake & at what temp?