Homemade meatballs in marinara sauce.

Perfect Homemade Marinara Sauce

  • Author: RebeccaBlackwell
  • Prep Time: 20 minutes
  • Cook Time: 1-2 hours
  • Total Time: About 2 hours
  • Yield: 11 cups of sauce


  • 2 large yellow onions, peeled and cut into quarters
  • 12 cloves of garlic, peeled
  • 4 tbsp dried Italian seasoning
  • 12 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


  1. 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.
  2. 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.
  3. Add one of the cans of crushed tomatoes and cook, stirring frequently, until thick and darkened in color – 5-10 minutes.
  4. 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.