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4 cups
Easy
By Peter Sherman and Stephanie Banyas
Published 2019
Your Italian grandmother probably doesn’t use bacon in her marinara, but I am not Italian and I am not your grandmother. Bacon adds a smoky, salty flavor to this classic red sauce that pairs perfectly with my bacon meatballs, as a base for fried calamari, ladled over pasta, or anything that you would normally eat with tomato sauce.