Classic Marinara Sauce

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Every home cook needs a reliable, delicious marinara sauce
recipe, and after going through my (rather ridiculous) collection of cookbooks the other day, I finally settled on my favorite – Giada de
Laurentiis’ basic marinara recipe from her cookbook, Everyday Pasta. Tasty, flavorful and incredibly easy, this marinara
sauce is the ideal topping for spaghetti, perfect for chicken parmesan, and
worked wonderfully in my Italian Zucchini Hoagies the other night. Like many
sauces, the flavor only intensifies the longer it sits, so I would highly
recommend making a double batch and freezing half for later; it will be even more incredible the second time around. Enjoy!
Do you have a favorite “go-to” marinara sauce recipe? Let me know below!

Marinara Sauce

Adapted from Giada’s Marinara recipe found in Everyday Pasta

Yields: 1 quart
  • 2 tbls. extra virgin olive
  • 1 medium onion – finely
  • 2 garlic cloves – finely
  • 1 medium carrot – peeled and
  • 1 celery stalk – finely
  • 1 32 oz can good quality
    crushed tomatoes (I used tuttorosso crushed tomatoes with basil)
  • 1/8 tsp. salt
  • 1/8 tsp. ground black pepper
  • 1 dried bay leaf
  1. In a large, deep skillet,
    heat oil over medium high heat.
  2. Add onions and sauté until
    translucent, about 5 minutes, add garlic and continue sautéing an additional
    3-4 minutes.
  3. Add celery, carrots, salt and
    pepper. Continue sautéing until all vegetables are soft.
  4. Add tomatoes and bay leaf.
    Simmer over low heat, uncovered, until sauce thickens to desired consistency,
    about 40-60 minutes (it took me about 45)
  5. Remove and discard bay leaf.
  6. Season with additional salt
    and pepper, to taste.
  7. Enjoy!


Holly · June 16, 2012 at 1:53 pm

I don't have my own sauce recipe, but I'd really like to learn to make my own sauce from fresh tomatoes. I need cans first for canning… and a place to put them.

    Paula M · June 16, 2012 at 4:12 pm

    I would like to try a marinara sauce from fresh tomatos as well, it would be perfect for the summer time. However, I like having a canned version up my sleeve for when the tomatoes aren't looking real great or in the winter when they are super expensive 🙂

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