Savor the homemade goodness of this Classic Homemade Marinara Sauce. It's the perfect foundation for a multitude of dishes, from spaghetti to lasagna, or as a delightful dipping sauce.
70 minutes
Savor the homemade goodness of this Classic Homemade Marinara Sauce. It's the perfect foundation for a multitude of dishes, from spaghetti to lasagna, or as a delightful dipping sauce.
0.25 fluid ounces
Yellow Onions, finely chopped
0 oz
Carrots, peeled and coarsely grated or finely chopped
0 oz
Celery, coarsely grated or finely chopped
0 oz
to taste
Garlic, minced
cloves
0 oz
Basil, thinly sliced or chopped
0 oz
teaspoons
Lemon Juice, fresh
teaspoons
pinches
1. Prep the Vegetables
In a large, heavy saucepan or a deep sauté pan, warm the olive oil over medium heat.
2. Sauté the Base
Stir in the onions, carrots, celery, and 1/2 teaspoon of salt. Sauté the mixture until it's soft, fragrant, and lightly golden, about 10 to 15 minutes.
3. Add Garlic
Mix in the minced garlic and cook for an additional 30 seconds, taking care not to let it brown.
4. Incorporate Tomatoes and Herbs
Pour in the crushed tomatoes and add your choice of herbs. Let the sauce come to a gentle simmer.
5. Simmer to Perfection
Lower the heat to maintain a steady simmer and cook uncovered, stirring from time to time, until the sauce has reduced and the flavor is rich and concentrated, typically taking 30 to 40 minutes.
6. Season and Finish
Mix in the hot-pepper sauce, then taste the sauce. Adjust the seasoning with additional salt, lemon juice, and a pinch of sugar if needed.
. Add a variety of fresh herbs such as thyme, oregano, and rosemary at the beginning of the cooking process to infuse the oil. . Finish with a handful of freshly chopped basil or parsley for a fresh, herby flavor.
For a hearty meat sauce, brown ground meat (beef, pork, or a mixture) with onions, carrots, and celery before adding the marinara sauce. Let it simmer for a longer period to develop the flavors. Serve with tagliatelle or use in lasagna.
. After the sauce has simmered, stir in a splash of vodka and let it cook off for a few minutes. . Finish with a generous pour of heavy cream or a plant-based alternative for a rich, velvety texture.
. Stir in anchovy paste, capers, and olives for a briny, savory depth characteristic of a Puttanesca sauce. . You can also add a pinch of crushed red pepper for a subtle heat.
To transform your marinara into an Arrabbiata, simply add red pepper flakes to introduce a spicy kick to the sauce. You can adjust the amount of heat to your preference. This sauce pairs well with penne pasta and can be garnished with fresh parsley.
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