Classic Marinara

Marinara sauce is a staple in most households because it can be used for so many recipes! But jarred marinara can be full of added sugars and unnecessary ingredients. Homemade sauce can seem intimidating, but it really is super easy. It’s also pretty cheap and tastes way better (in my opinion!). This classic marinara is slow cooked for several hours and has a deep, rich flavor that pairs perfectly with pasta, meatballs, veggies, and really anything else you want to eat it with! Another great thing about this recipe, is once all the ingredients are combined, you just put the heat on low and walk away – which means time back in your busy day.

  • 1 Cup Diced Onion
  • 1/2 Cup Diced Carrot
  • 1/2 Cup Diced Celery
  • 2 15oz Cans Crushed Tomatoes
  • 28oz Can Diced Tomatoes
  • 2 Cups Red Wine
  • 2 Tbsp Oil
  • 3 Cloves Garlic, Minced
  • 3 Cloves Garlic, Whole
  • 1 Tbsp Dried Oregano
  • 3 Tbsp Fresh Basil, chopped
  • 1 Sprig Rosemary
  • 2 Sprigs Thyme
  • Parmesan Rind, optional
  • Salt to taste
  • Pepper to taste
  • Makes: 50oz
  • Prep Time: 5 Minutes
  • Cook Time: 3-4 Hours
  • Total Time: 3-4 Hours

Step 1: In a large, deep pot – heat olive oil over medium-high heat. Once heated, add the onion, carrots, and celery and cook until soft, about 7-10 minutes. Add the garlic – both minced and whole. and Stir until fragrant – about 3 minutes.

Step 2: Add the crushed and diced tomatoes and stir until combined.

Step 3: Add the wine and stir until combined. Let the sauce to start to bubble before moving to the next step. This will allow the wine to reduce and cook off the alcohol. Once the sauce is bubbling, reduce to low heat.

Step 4: Once the sauce is bubbling add in the oregano, basil, salt and pepper. Stir to combine.

Step 5: Next, add the parmesan rind, rosemary, and thyme. Cover and simmer on low for 2-3 hours stirring occasionally.

Step 6: Once the sauce has simmered and the flavors are combined. Remove the parmesan rinds and the stems from the thyme and rosemary.

Step 7: This step is optional – if you want a less chunky sauce throw it in a blender or use an immersion blender to desired chunkiness. I prefer a smoother sauce, so I blended mine completely. You can store in mason jars for up to a week or freeze for a later use. This sauce goes great with my meatballs – check out the recipe here.

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