Marinara Sauce

My husband and I both grew up not eating  a lot of pasta dishes.  For me, we had rice three times a day and for Arkadi, they always had bread on the table for every meal.  The one time I’d eat pasta is for snack and I remember the spaghetti sauce being sweet. For Arkadi, his pasta sauce was actually just ketchup squirted all over cooked pasta (even just the thought of it makes me gag a little)!  Today, we still don’t eat a lot of pasta at home, but when we do, we use proper pasta sauce – no more sweet tomato sauce and definitely no more ketchup!   Marinara sauce is one of those basic sauces  that you can easily make and not only does it tastes amazing, it’s also very versatile.  You can use marinara sauce on pizza, pasta, as dipping sauce or on sandwiches. Here is how you make marinara sauce  (it’s the easiest recipe ever – for realsies!):

Marinara Sauce


5.0 from 1 reviews
Marinara Sauce
Recipe type: Side Dish
Cuisine: Italian
Serves: 4 cups
  • ¼ cup of olive oil
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 1 stalk of celery, finely chopped
  • 1 carrot, peeled and finely chopped
  • 32 ounces of plain strained tomatoes
  • 1 bay leaf
  • 1 teaspoon of Italian seasoning
  • salt and pepper
  1. In a large casserole pot, heat the olive oil over medium high heat.
  2. Then add the onion and garlic and saute until the onion is translucent.
  3. Then add the celery, carrots and season with salt and pepper and Italian seasoning.
  4. Saute the vegetables for about 10 minutes, until tender.
  5. Add the strained tomatoes and bay leaf.
  6. Simmer sauce uncovered in low heat for about 1 hour or until sauce has thickened.
  7. Then remove the bay leaf and season with salt and pepper.
We didn't want a chunky sauce so we pureed it using a blender. You can also use a handheld blender if it's easier.

Giada didn't use any Italian seasoning, but we added it in ours and it was great!




33 thoughts on “Marinara Sauce

  1. We do eat pasta quite a bit — love the stuff! A good basic tomato sauce is so versatile, isn’t it? Great on pasta, of course, and you can use it in other dishes. This looks excellent — thanks.

  2. Simple and delicious. I’ve made this recipe before and I love your idea to puree it. That’s especially great for my son, who doesn’t want to see or eat any chunks. Thanks!

  3. How would you describe Italian seasoning? I don’t know what it consists of, so I’d probably have to replace it with something similar.

  4. Well, we are opposites, I pretty much grew up on pasta haha ;p
    I can’t imagine ketchup on noodles… although I used to put tomato juice in my Kraft Dinner.
    This sauce sounds super tasty!

  5. I tried making this myself a month or so ago, Sarah, and I just couldn’t believe what I’d been missing out on! I’ts just so easy to make and very versatile. I used mine to dip arranchini into and then used the remainder as a pasta sauce. Delicious!

  6. Love a good marinara sauce – and each time I make one, I have to think of Sophie from the Golden Girls, since standing by the stove and stirring up some marinara sauce seems to be one of her signature moves.

  7. I didn’t grew up eating pasta either…potatoes was the main thing! I’ve made that sauce by Giada as well and I keep making it. You are right, it’s one of the best! :)e la

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