Marinara Sauce

November 15, 2021
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This is my “go to” sauce for all kinds of recipes. This is a fresh, tangy red sauce that is so much better than any bottled sauce you can buy, and it really does not take long to make. Bottled sauces tend to be overly heavy with added sugar and are way to sweet for me. Every chef will have their own versions of a marinara sauce, but this is the one I use over and over. I use this sauce for spaghetti when I am not using a meat sauce. I also use it as my red sauce in lasagne, or as the red sauce for cheese or meat ravioli. It is also the base I use when I make cannelloni, and then top the cannelloni with a cheesy white beschmel sauce before baking.

TIPS: This sauce can get thick if you simmer it too long. You may need to thin it out with 1/2 C pasta water before serving if it gets too thick. Canned tomatoes are sometimes sweet, or sometimes bitter, depending on the type of tomato and the ripeness when they are picked. The small amount of added sugar in this recipe takes away that bitterness, but always taste your sauce near the end as you may need to add a bit more sugar (just add a bit at a time so not too sweet). If you prefer sauces with oregano instead of basil, for a more earthy flavor, you can add dried oregano in the step where you are adding the red paper flakes.

Marinara Sauce

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

Ingredients
  

  • 1 1/2 Tbsp olive oil
  • 1/2 of a large onion minced (preferably by food processor)
  • 2 garlic cloves minced
  • 1/4 tsp red pepper flakes
  • 1 Tbsp tomato paste
  • 1/2 C dry red wine
  • 28 oz + 15 oz can crushed tomatoes (preferably San Marzano)
  • 1 tsp sugar
  • 3/4 tsp kosher salt
  • 1/4 tsp pepper
  • 2 Tbsp chopped fresh basil

Instructions
 

  • In a large saucepan over medium-high heat, heat olive oil and add onions. Saute onions until they soften and become translucent, about 4 minutes.
  • Add garlic and red chili flakes and stir until garlic is fragrant, about 30-45 seconds.
  • Stir tomato paste into the onions. Add red wine and simmer until wine is reduced by half, about 1 minute.
  • Add both cans of tomatoes and lower heat to medium. Stir in sugar, salt and pepper, and bring to a simmer. (Taste sauce here and if it seems bitter, add a bit more sugar. Also adjust salt if needed). Partially cover the sauce with lid or cover with splatter guard on top, to prevent splattering. Simmer sauce about 15 minutes until flavors incorporate.
  • Use sauce on (or in) your favorite pasta. Stir the desired amount of sauce into the pasta before serving (do not just place it on top). Save 1/2 C pasta water and mix with sauce if it seems too thick at point of serving.
  • If not using the sauce immediately, or if you have leftover sauce, cool the sauce, put in a freezer bag and freeze up to 2 months. Thaw before using.
  • Enjoy!