Mandy’s Marinara Sauce

Every chef rightfully has their own opinions on how to make a marinara sauce, including me! I love a simple, fresh yet robust marinara that can be used in many ways, from a pasta sauce to a pizza sauce to a homemade goat cheese marinara appetizer!! I think my sauce is BOSS (ok that’s a line I stole from my husband who claims his BBQ sauce is boss…He will have to share his recipe with us someday).

Begin by sauteing ¼ of an onion, diced,  and 3 crushed garlic cloves in 2 tablespoons olive oil. Cook down until onions are translucent, about 8 minutes.

Add 2 diced Roma tomatoes, 5 sliced and diced mushrooms (any kind of mushroom works), 3 teaspoons oregano, 2 teaspoons basil, 1 teaspoon salt and ½ teaspoon black pepper.

Cook on medium heat for 10 minutes.

Add ¼ cup red wine (I use Cabernet), 24 ounces strained tomatoes and 1 tablespoon fresh chopped parsley. Cook until heated thoroughly. You can use the sauce immediately but I suggest letting it simmer on very low heat for a bit to meld the flavors–makes a tastier sauce!

Ingredients:

2 tablespoons good quality olive oil
¼ yellow onion, diced
3 garlic cloves, crushed
2 Roma tomatoes, diced
5 mushrooms, sliced then diced
3 teaspoon oregano
2 teaspoon basil
1 teaspoon salt
½ teaspoon black pepper
¼ cup red wine (Cabernet or the likes)
24 ounces strained tomatoes
1 teaspoon fresh parsley, chopped

Tips for a Better Marinara

The beauty of this sauce is how simple it is, so every little step counts. Here is what I have learned after making it more times than I can count.

• Be patient with the onions. Those first 8 minutes build the sweet base of the whole sauce. Keep the heat at medium so the onion and garlic soften without browning. Burnt garlic turns bitter and you can taste it in every bite.
• Dice the mushrooms small. Little pieces melt right into the sauce and give it a meaty depth. Even my pickiest eaters never notice they are in there.
• Let the wine cook off. Give the sauce a few minutes after you add the red wine so the sharp alcohol taste mellows and only the rich flavor stays behind.
• Taste before serving. Tomatoes vary a lot. If your sauce tastes a bit sharp, a longer simmer on very low heat usually rounds it out. Add a pinch more salt at the end if it needs it.

Ingredient Swaps and Variations

No Roma tomatoes on hand? Any ripe garden tomato works, just scoop out some of the watery seeds first. In the summer I use whatever my garden gives me. If you would rather skip the wine, use a splash of vegetable broth instead. You lose a little depth but the sauce is still delicious. Fresh oregano and basil are wonderful too. Use about three times as much fresh as dried and stir the fresh basil in near the end so it stays bright. For a little heat, add a pinch of red pepper flakes with the garlic.

Make Ahead and Storage

This marinara tastes even better the next day, so I often make it a day ahead. Let it cool, then store it in a covered container in the refrigerator for up to 5 days. It also freezes beautifully for up to 3 months. I freeze it in two cup portions so I can pull out just enough for a weeknight pasta. Thaw it overnight in the refrigerator and reheat gently on the stove until it is bubbling hot, stirring often.

How to Use It

Toss it with spaghetti or penne, spread it on homemade pizza dough, spoon it over chicken or eggplant, or bake it with a log of goat cheese for my favorite party appetizer. It also makes a fantastic dipping sauce for warm garlic bread.

Frequently Asked Questions

Can I use canned whole tomatoes instead of strained tomatoes?

Yes. Crush them well with your hands or a potato masher before adding them. The sauce will be a little chunkier, which some people prefer.

How much pasta does this sauce cover?

One batch generously coats about one pound of pasta, enough to feed four to six hungry people.

Can I double the recipe?

Absolutely. Use a larger pot and give the onions a few extra minutes to soften since the pan will be more crowded.

Mandy

Mandy's Marinara Sauce

A simple, fresh and robust homemade marinara with onion, garlic, mushrooms, herbs and a splash of red wine. Use it for pasta, pizza or my goat cheese marinara appetizer.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 6 servings

Course: Sauce

Cuisine: Italian

Ingredients Method Notes

Ingredients

  

• 2 tablespoons good quality olive oil
• 1/4 yellow onion diced
• 3 garlic cloves crushed
• 2 Roma tomatoes diced
• 5 mushrooms sliced then diced, any kind
• 3 teaspoons oregano
• 2 teaspoons basil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup red wine Cabernet or similar
• 24 ounces strained tomatoes
• 1 tablespoon fresh parsley chopped

Method

 

1. Heat the olive oil in a saucepan over medium heat. Add the diced onion and crushed garlic and saute until the onion is translucent, about 8 minutes.
2. Add the diced tomatoes, mushrooms, oregano, basil, salt and black pepper.
3. Cook on medium heat for 10 minutes, stirring now and then.
4. Stir in the red wine, strained tomatoes and fresh parsley. Cook until heated through.
5. Use right away, or for the best flavor let the sauce simmer on very low heat for a while so the flavors meld.

Notes

The sauce keeps in the refrigerator for up to 5 days and freezes well for up to 3 months.