Homemade Marinara

Hi Everyone!

I had a request for a homemade marinara sauce, so I figured I would honor that request and post one.  This is a delicious recipe and does make a pretty big serving. But I have frozen it before and it tastes good reheated.  Once you make this sauce there’s no going back, you will never buy another ragu bottle again.  And if you do well then you’re tastebuds need some work! :P


  • 2 TBSP olive oil
  • 1 medium onion
  • 1/2 container of mushrooms
  • 2 cloves of garlic (if you’re feeling lazy or don’t have garlic on hand can substitute garlic powder, but definitely doesn’t taste the same)
  • 1/4 cup of tomato paste
  • 2 cans diced tomatoes or plum tomatoes
  • 1 TBSP oregano
  • 2 TBSP basil – if you can get fresh basil and chop it up it’s so much better
  • 1 TBSP italian seasoning
  • 1/4 tsp black pepper
  • 1/2 cup of red wine (this is a key ingredient!  And it’s not red cooking wine, find a bottle of some red table wine)
  • 1-1.5 lbs of meat (optional) (I really like getting Italian pork sausage, but of course you can add whatever meat you want in it, or leave it out if you’re going to pour over meatballs or if you want it to be vegetarian.)


Get sauce pan out, turn on to medium heat, and put 2 TBSP of olive oil in it.  Add meat and brown, if you’re using meat that is.  Or you can also cook meat in another pan if you would like so that you can drain off any grease to keep it healthier.  Then add chopped up onion and mushrooms to mix.  Let them all saute for a bit then add in remaining ingredients.  Stir and turn to a medium low and let simmer uncovered for at least 15 minutes.  The longer you wait the more it thickens up and the better it tastes.  When it’s at the consistency you like then scoop on top of your favorite pasta or meatballs.  This sauce is great to make a meatballsub or for any pasta dish!

Hope you  enjoy it! :)


4 thoughts on “Homemade Marinara

  1. Pingback: Shrimp Stirfry « corettecomer

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