Classic Marinara Sauce

Marinara pasta sauce recipe

There are many excellent pasta sauces on the market, and they can’t be beat for convenience. But they can’t compare to a homemade marinara, and the wonderful aroma that will permeate your kitchen as it cooks!

Serves: about 6 (enough for 1 pound of pasta)

  • 2 tablespoons extra-virgin olive oil
  • 3 to 4 cloves garlic, minced
  • 1 medium onion, finely chopped
  • 1 cup stemmed and thinly sliced small mushrooms, optional
  • 28-ounce can pureed tomatoes
  • 14- to 16-ounce can diced tomatoes
  • 14- to 16-ounce can tomato sauce
  • 1/4 cup dry red wine, optional
  • 1/2 teaspoon each: dried oregano, basil, thyme, and marjoram
    (or substitute 2 teaspoons Italian seasoning)
  • Salt and freshly ground pepper to taste

Heat the oil in a large saucepan. Add the garlic and onion and sauté over low heat until golden about 2 to 3 minutes.

Add all the remaining ingredients except the salt and pepper and bring gently to a simmer. Cover and simmer very gently for 30 minutes. Season with salt and pepper. Serve over hot cooked pasta or use as a sauce for lasagna or eggplant dishes.

Marinara sauce with spaghetti

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