Land of the Free....because of the Brave
Proud Volunteer Field Editor for Taste of Home for 18 years.Multiple contest winner.
For the purists, Marinara is a tomato based sauce originated in Italy, and NEVER contains any meat and its use is not limited to being added to mix with spaghetti, or other pastas. It can be added to soups or stews, added to a vegetable casserole, a substitute for pizza sauce, as a warm party dip, and many other uses. On the other hand, spaghetti sauce is US culinary slang term for any tomato based sauce, and it may contain just about anything to include meats, and is used specifically for mixing with spaghetti.
But, being the kitchen magicians we love to be, we can use both interchangeably and no one will call the culinary cops.... inventing new ways to make our dinner plates more attractive and interesting as well as healthy is what we do best.
Maya Angelou said: "As long as you're breathing, it's never too late to do some good."
♥ Judy Batson, Field Editor since 2009 ♥ Contest Winner, Country Woman, 2011♥ Recipes published TWENTY TWO TIMES** Meet me at the "Cooking for Two" forum and in Cook's Corner @ "What Are You Reading?" I am waiting to meet YOU!
Spaghetti sauce is anything, to Americans, at least, put on pasta or in pasta dishes.
Marinara is a quickly cooked sauce containing tomatoes, onions, sometimes carrot (for sweetness)...no meat. It is lighter than the long simmered ones that may contain tomato paste and is cooked with meat (pork, beef, meatballs, etc.) Marinara is great with seafood because seafood cooks so quickly. The long simmered on is often called "Sunday Gravy" or Ragu. I learned this on America's Test Kitchen over the years! My motto...use what tastes best to you!!
AnnTOH Volunteer Field Editor
An Italian chef told me years ago that he uses carrots to cut back on the acid from the tomatoes and it replaces sugar that some like to add to their sauce as well.
Though that to be a great tip so I too add carrots to mine.
Taste of Home member since 2004. Taste of Home field Editor since 2009*
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