Classic Marinara Sauce

/// July 12th, 2013

Happiest of Fridays to you! On today’s menu we have classic marinara sauce. Marinara is one of those recipes that’s so easy AND satisfying, you can easily find yourself making it once a week. I know we do! It’s great over noodles – and that’s how we eat it most of the time – but it’s also nice to have close by for burgers, fries, or stews that need a little jazzing up.

Classic Marinara Sauce And making the sauce is half the fun!

May I make a little weekend suggestion for you…? Pop on some Sinatra, open a bottle of white (you’ll need it for the sauce), and nibble some cheese while this slightly spicy sauce transforms your kitchen into little Italy. It’s pretty much heaven. Mangia! 

Classic Marinara Sauce Classic Marinara Sauce Happy weekend, y’all :)

Classic Marinara Sauce

Classic Pasta Marinara

Rating: 51

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Yield: 3 cups of sauce

Serving Size: 1/2 cup per plate of pasta

Classic Italian Marinara Sauce can be used over pasta, rice, or as a base for soups and stews.


  • (1) 20 oz can crushed tomatoes
  • 3 tablespoon olive oil
  • 1 medium white onion, finely diced
  • 2 tablespoons fresh basil, roughly chopped
  • 2 tablespoons fresh parsley, roughly chopped
  • 4 cloves garlic, minced
  • 1/2 teaspoon crushed red pepper
  • 1/2 cup white wine (or chicken broth)
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt


  1. Heat the olive oil in a large skillet over medium heat. Add onion and saute for about 5 minutes - stirring frequently. Add the garlic, crushed red pepper, and herbs and cook for another 1-2 minutes before adding the crushed tomatoes and wine. Add salt and pepper to taste, stir well, then reduce heat to a simmer and cook for 30 minutes. Ladle sauce over pasta, or use it for anything else that makes you beam :)
  2. *Once cooled, you can freeze this sauce up to one month

38 thoughts on “Classic Marinara Sauce

  1. Stacy | Wicked Good Kitchen

    Mmm! “Mangia!”, is right! Oh, how I just adore pasta. Yes, to ol’ Blue Eyes. But, I’d probably go with a good Italian red. White, red? Who cares, right? It’s all about that heavenly Marinara and freshly cooked pasta with some wicked cheese sprinkled on top! By the way, your basil leaves look beautiful. My boy Bombay cat nibbled on ALL of my basil plant leaves. Bad kitty! Thanks for sharing, girl! xo

  2. Wendy

    Sounds and looks heavenly and I bet the house smells heavenly as it cooks! A simple and delicious marinara can be used in so many ways. I think we may have to institute Pasta Fridays at our house. :)

  3. Caroline

    Perfecto!! Can’t beat homemade marinara sauce. I made pizza the other night with my roommate and she insisted on using her jarred sauce and it killed me a little bit inside, haha.

  4. Faith

    I love the idea of Pasta Friday!!! And how funny, I just made sauce and a pot of spaghetti too…I’ve been dying for it, lol! Next time I’m definitely going to try your gorgeous sauce.

  5. MK

    This looks so good.
    One quick question though.
    Can I use this recipe for ‘Canning’ ?
    Please do let me know.
    Thank you.

  6. Elena

    Hello! Just wanted to say I’m making your sauce again, for like the 20th time. I just love its simplicity and flavor. Today I doubled the recipe, and it’s currently simmering with a batch of awesome meatballs I also made. My house smells amazing and everyone’s salivating and can’t wait to eat! I’m so glad I found it, I Pinned it, and so far I’ve impressed a lot of family& friends. Thank you for sharing, this is a treasure!

  7. Sayran

    Hello! I’m making a big lasagna and therefore in need of 6 cups of marinara suace. Is it possible to just double this recepie?!

    Thank you for a wonderful blog!

    Greetings from Sweden!


    1. Joe

      I converted to metric:

      (1 can) 20 oz/568 ml can crushed tomatoes
      3 tablespoon/45 ml olive oil
      1 medium white onion, finely diced
      2 tablespoons/30 ml fresh basil, roughly chopped
      2 tablespoons/30 ml fresh parsley, roughly chopped
      4 cloves garlic, minced
      0.5 teaspoon/2.5 ml crushed red pepper
      1.2 dl white wine (or chicken broth)
      0.5 tsk/2.5 ml teaspoon black pepper
      5 ml salt


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