This Spaghetti Marinara is a simple, made-from-scratch sauce you'll be making again and again. It requires just a few basic ingredients, takes a quick 10 minutes to prep, and yields the most flavorful marinara. Serve over spaghetti or another type of pasta or use in another recipe!
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Servings: 8
Calories: 323kcal
Ingredients
16ouncesspaghettior other pasta
For the Homemade Marinara
2tablespoonsolive oil
1onionfinely diced
6clovesgarlicpressed
29ouncesstewed tomatoes(2 cans)
28ouncescrushed tomatoes(1 large can)
2tablespoonstomato paste
1cupchicken broth
1/3cupchopped fresh parsley
1tablespoongranulated sugar
2teaspoondried oregano
1teaspoondried basil
2teaspoonsalt
1teaspoonground black pepper
Instructions
In a large pot or dutch oven, saute the onions over medium heat until translucent. Add the garlic and stir for 30-60 seconds.
Add the remaining ingredients and simmer covered, for 20-30 minutes, or up to 2 hours, stirring occasionally.
Use an immersion blender to blend the sauce together. If you prefer a chunky marinara sauce, you can just use a wooden spoon to break the larger tomatoes into pieces instead of using a blender.
Cook spaghetti per package directions to al dente. Once done, drain, then transfer pasta to the sauce and toss. Alternately, serve pasta plain and pour marinara sauce over the top.
Notes
Substitutions:
Broth - Beef broth or veggie broth will work in place of the chicken broth.
How to Store: To store leftovers, separate into meal-sized portions, then place in an airtight container and store:
in the refrigerator for 3-5 days
in the freezer up to 6 months
How to Freeze: Making this easy marinara sauce recipe into a freezer meal is simple! Follow the steps below and you can store this recipe in the freezer for up to 6 months.
Prepare the marinara sauce as instructed, simmer as long as you like, then cool completely.
Transfer to a freezer-safe container and store.
When you're ready to enjoy again, thaw the sauce overnight in the fridge, then warm and serve as desired.
How to Reheat: To enjoy leftovers, thaw in the fridge if frozen, then reheat on low on the stove until warmed through. How to Scale: This recipe yields 8 cups of marinara sauce. It can be easily doubled if you’re making a larger batch or halved for a smaller amount.