Simple Italian Marinara Sauce
This Simple Italian Marinara Sauce is super delicious. I know that every Italian family has a slightly different interpretation of the classic tomato sauce that is used as the base of many other recipes. And every Italian family thinks theirs is the best. So here is my rendition of a simple, hearty Italian Marinara sauce. And of course, of all the recipes out there, mine is the best!
As you read through the recipe and make this sauce, you may decide you like basil more than oregano. You may like crushed tomatoes or whole San Marzano tomatoes. I often make this same basic sauce with just whatever type of tomatoes I have in the pantry. You may want to add more sugar or less sugar. My mother in law literally put as much sugar in her sauce as I do in some of my cookies! My husband loves a super sweet sauce. For me, I found that a way to offset some of that sweetness was with garlic salt and crushed red pepper. My point is, there are as many red sauces (suga) as there are Italian mamas! It’s all good. Use this basic recipe as a guide and develop your own.
Serve this sauce over your favorite pasta, making sure to add plenty of freshly grated Italian cheese on top. You can also cook your favorite meatballs in this sauce, or use over stuffed shells or manicotti.
Store any leftovers covered and refrigerated for about 5 days or freeze for 6 months.
Simple Italian Marinara Sauce
Ingredients
- 1 28 ounce can tomato puree I use Cento
- 1 28 ounce can Italian sauce I use Dei Fratelli, can substitute other tomato sauce or use second can of tomato puree
- ½ cup chicken broth
- 1 Tbsp butter plus additional pat of butter at end of cooking
- 1 Tbsp olive oil
- 1 large sweet onion chopped fine
- 2 stalks celery plus their leaves chopped fine
- 4-5 large cloves garlic minced
- 1 teaspoon oregano or to taste
- ½ teaspoon Italian seasoning can substitute basil; use to taste
- ¼-½ teaspoon red pepper flakes
- kosher salt to taste I usually use approx 1 teaspoon
- ½ teaspoon black pepper
- 3-4 Tablespoons sugar or to taste
- small rind parmesan or handful of grated parmesan cheese
- garlic salt to taste, if needed
Instructions
- In a medium stockpot sprayed with cooking spray to avoid sticking on the sides, add butter and olive oil. Heat over medium heat. When butter is melted, add onion and celery and cook until almost soft, about 4 minutes. Then add garlic to pan. Cook about 1 minute.
- Add chicken broth to vegetables, then stir in oregano, Italian seasoning or basil, red pepper flakes, salt and black pepper. Cook together a couple of minutes until the chicken broth is reduced somewhat.
- Add canned tomatoes and sugar. Bring to a boil then turn the heat down to medium low, add parmesan and cook about 45 minutes, stirring occasionally.
- After 45 minutes, add pat of butter and then taste for salt. If needed, add a sprinkle of garlic salt. Enjoy over your favorite pasta. Mangia!