Spaghetti Marinara
A classic, simple marinara sauce served with spaghetti for an easy family meal.
Servings: 8 servings
Ingredients
- 16 ounces spaghetti or other pasta
- 2 tablespoons olive oil
- 1 onion, finely diced
- 6 cloves garlic, pressed
- 29 ounces stewed tomatoes (about 2 cans)
- 28 ounces crushed tomatoes (1 large can)
- 2 tablespoons tomato paste
- 1 cup chicken broth
- 1/3 cup fresh parsley, chopped
- 1 tablespoon granulated sugar
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- 2 teaspoons salt
- 1 teaspoon ground black pepper
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the finely diced onion and sauté until translucent, about 5–7 minutes.
- Add the pressed garlic and cook, stirring, for 30–60 seconds until fragrant.
- Stir in the stewed tomatoes, crushed tomatoes, tomato paste, and chicken broth.
- Add the chopped parsley, sugar, oregano, basil, salt, and black pepper; stir to combine.
- Bring the sauce to a simmer, cover, and cook for 20–30 minutes, stirring occasionally; simmer longer if desired for deeper flavor.
- If you prefer a smoother sauce, use an immersion blender to blend until you reach the desired texture; otherwise break up larger tomato pieces with a wooden spoon.
- Meanwhile, cook the spaghetti according to package directions until al dente, then drain in a colander.
- Return the drained pasta to the pot with the sauce and toss to coat, or serve the pasta plain and ladle the marinara over individual portions.
Equipment
- Large Pot or Dutch Oven
- Wooden Spoon
- Colander
- immersion blender (optional)
Notes
- Beef or vegetable broth can replace the chicken broth.
- Cool sauce completely before freezing in a freezer-safe container.
- Store refrigerated leftovers in an airtight container for 3–5 days.
- Frozen sauce keeps up to 6 months.
- Thaw overnight in the fridge before reheating on the stove.
- This recipe yields about 8 cups of marinara and can be doubled or halved as needed.