What is the difference between Marinara Sauce and Tomato/Spaghetti Sauce

Ever Wonder what the difference is between marinara sauce and Tomato / Spaghetti Sauce is?
There is a difference!  Marinara Sauce is "fresh" quick made sauce, where as Tomato / Spaghetti Sauce is a slower cooked more complex sauce.

Marinara Sauce is a more simple sauce, with fewer ingredients, and is made quickly. with a taste that is more that of fresh tomatoes.

Marinara is so easy to make from scratch for serving over pasta, once you learn how to make it, you'll fall in love with it!

Here's my  personal Marinara Sauce Recipe. I make it in a huge batch and freeze the extra, so cut it in half for less.

It usually contains: whole Roma or plum tomatoes. (San Marzono are best if buying canned), I also love to make fresh sauce from my garden tomatoes all summer long. coarsly crushed by hand (or run through a food mill) to your desired "chunkiness consistency. It also contains:
garlic, crushed red pepper, and basil.

Tomato/Spaghetti Sauce being more complex, simmers longer and has a richer flavor with more ingredients.

A can of pureed tomatoes (or fresh tomatoes pureed)  is the base, then seasoned with onions, small diced celery, garlic, Basil, Oregano, along with a few other ingredients, it is  slow simmered. This sauce develops it's rich flavor over time.

Here's an authentic Tomato Sauce from Lydia's Italy.com I love watching her cook on T.V.! I wish I could sit in her kitchen while she does! 

How to Make Moist Meatloaf

Meatloaf Recipe

There are tons of meatloaf recipes out there and all probably good, but I have found the secret to a super moist meatloaf that will keep your family coming back for seconds.

My first years of meatloaf making I used dry breadcrumbs or crackers in the meat loaf, I was never happy with how they turned out. Then one day I heard a cook say that if you put dry ingredients into the meatloaf you'll get a dry meatloaf, and to put in wet ingredients for a moist meatloaf.  That is what turned my meatloaf around. No more breadcrumbs or crackers folks. 

The secret is to soak bread (I tear it up into pieces in a bowl) in milk before mixing it into the meatloaf. This will lock in plenty of moisture and keep it just perfect.

So here is my recipe for meatloaf:
Printable Copy: 
1 lb. ground beef
1/2 lb. ground pork
1/2 lb. ground Italian sausage
2 -3 slices of bread (torn into pieces)
1/4 cup milk
1 small onion diced small
2 eggs
2 Tablespoons grated Parmesan cheese
1-2 teaspoons granulated garlic or minced fresh garlic
1 teaspoon season salt

In small bowl, place bread and pour milk over bread, making sure all bread is soaking in milk. set aside

In large mixing bowl place meats,diced onions, eggs, and all seasonsings (grated cheese, garlic and salt).

Squeeze the bread in your hands to drain the milk till it's not super drippy and add all bread to the meat loaf mix:

Using your hands gently mix the meatloaf till all ingredients are well blended. Don't overwork it though, the more you handle the meat, the tougher it will be, so gently mix it.
On baking sheet genlty shape meatloaf into desired shape. (I am making several small ones since I am an empty nester now. I am freezing two for later)

I don't always share my personal secrets but today I'll reveal one of them! I write messages in ketchup on top of my meatloaf!  
The first meat loaf I ever made for my husband as a newlywed I wrote I ♥U on the top of the meatloaf with ketchup before baking it. From that moment on, It was a tradition. Corny I know, but traditions don't have to be elaborate to be memorable!
Maybe my kids will write messages on their families meatloaves!

Bake at 350 degree's for one hour or until done.

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