How to Make the Best Homemade Marinara Sauce
Homemade marinara sauce requires very little effort but the reward is great. This richly flavorful version includes a bit of red wine, garlic, onions, crushed red pepper, Italian herbs, and plenty of fresh basil and parsley. The sauce requires only about 15 minutes of hands-on time, but should simmer for at least 2 hours, even longer if you wish.
Dishes that use Homemade Marinara Sauce:
- Indian Shrimp and Rice
- Eggplant and/or Chicken Parmesan
- Homemade Pizza
- Meatball Sandwiches
- Homemade Meatballs and Marinara
- The {BEST} Classic Lasagna with Italian Sausage
Useful for this recipe:
Perfect Homemade Marinara Sauce
- Prep Time: 20 minutes
- Cook Time: 1-2 hours
- Total Time: About 2 hours
- Yield: 11 cups of sauce 1x
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Ingredients
- 2 large yellow onions, peeled and cut into quarters
- 12 cloves of garlic, peeled
- 4 tbsp dried Italian seasoning
- 1 – 2 tsp crushed red pepper (depending on how spicy you want your sauce to be)
- 1 1/2 tbsp granulated sugar
- 2 tsp salt (more to taste)
- 1 1/2 tsp ground black pepper (more to taste)
- 1/3 cup extra virgin olive oil
- Four 28-oz cans crushed tomatoes (I like to use fire roasted tomatoes)
- 1 cup dry red wine
- 1 tbsp Worcestershire sauce
- 1/2 cup chopped fresh parsley
- 3/4 cup chopped fresh basil
Instructions
- Add the onion, garlic, Italian seasoning, crushed red pepper, sugar, salt, and pepper to the bowl of a food processor fitted with the chopping blade. Pulse until the ingredients form a paste.
- Heat olive oil in a large, heavy bottomed sauce pan or dutch oven over medium heat. Add the onion mixture to the hot oil and cook, stirring constantly for 5 minutes.
- Add one of the cans of crushed tomatoes and cook, stirring frequently, until thick and darkened in color – 5-10 minutes.
- Stir in the wine, the rest of the crushed tomatoes, and the Worcestershire sauce. Bring to a boil and cook, partially covered to avoid splatters, over medium low heat for an 1-2 hours, stirring occasionally. Taste for seasoning and adjust if necessary. Stir in the fresh parsley and basil.
What Red wine do you recommend for the sauce?
Hi Amy! I usually use a Chianti, but any dry red wine will do. Please let me know if you have any other questions! And, I’d love to hear how the sauce comes out for you! xo