Marinara Sauce

Ingredients Weight Measure
Tomatoes, small dice 2 qts.
Tomatoes, crushed 6 cups
Tomato puree 3 cups
Tomato paste 2/3 cup
Water 1 qt.
Beef base 3 Tbsp.
Bay leaves, medium 6 ea.
Granulated garlic 3 Tbsp.
Thyme 1 tsp.
Oregano 2 tsp.
Salt 3 Tbsp.
Honey 3 Tbsp.
Black pepper 1 tsp.
TABASCO® brand Original Red Sauce 4 Tbsp.


Ingredients Weight Measure
Ground chuck 4 lbs.
Ground pork 2 lbs.
Breadcrumbs 2 cups
Dijon mustard 2 Tbsp.
Worcestershire sauce 3 Tbsp.
TABASCO® brand Original Red Sauce 3 Tbsp.
Black pepper 2 tsp.
Basil 1 Tbsp.
Eggs 5 ea.


  1. In large stock pot, place all ingredients for sauce, place on stove and bring to simmer.
  2. Simmer on low for 90 minutes; make sure tomatoes do not stick.
  3. Preheat oven to 350°F.
  4. In large mixing bowl, place all meatball ingredients. With clean gloves on, mix meatball mixture until very evenly blended.
  5. This mixture will give you about 70 2-oz. meatballs; set on half sheet pan 7 across and 10 long, which will help you with sizing.
  6. Place in preheated oven and bake for 25 minutes or until meatballs are firm to the touch.
  7. Once cooked, add meatballs to sauce; do not pour them directly from sheet pan, as you will add all the fat that has cooked from meatballs.
  8. Simmer sauce for additional 60 minutes. Remove bay leaves.

Yield: 20 servings

Serving idea: Perfect for pasta or meatball subs. You can break up the meatballs and use as a bolognese sauce or as the sauce for your lasagna; the simmering of the meat adds a certain richness and spice.