Marinara Sauce

Prep Time
Cook Time
3h 15m
Ready In

"My mother got this recipe from an Italian woman she worked with during WWII. It's one that you can put on the stove and let simmer for several hours. The longer it cooks, the better it tastes. It became a tradition in our family to serve it over pasta with meatballs every Christmas Eve because it was something that didn't require a great deal of preparation. I've also used it as a basis for my lasagne sauce."

Original is 8 servings


  • Serving Size: 1 (213.7 g)
  • Calories 49.9
  • Total Fat - 0.6 g
  • Saturated Fat - 0.1 g
  • Cholesterol - 0 mg
  • Sodium - 594.5 mg
  • Total Carbohydrate - 11 g
  • Dietary Fiber - 3.2 g
  • Sugars - 6.6 g
  • Protein - 2.3 g
  • Calcium - 51.8 mg
  • Iron - 1.6 mg
  • Vitamin C - 29.9 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Put tomatoes, with their juice, into a large heavy kettle and mash with potato masher.

Step 2

Add tomato paste.

Step 3

Rinse out tomato paste cans with water and add the water to the pot.

Step 4

Add remaining ingredients.

Step 5

Bring to a boil and immediately reduce the heat so the sauce will gently simmer, stirring occasionally.

Step 6

Simmer for 3-5 hours, adding boiling water as needed if the sauce becomes too thick. The longer the sauce cooks, the better it gets.

Step 7

I often add browned ground beef or cooked meatballs before serving over pasta.


No special items needed.

3 Reviews

Wayne Peters

Oh my GOODNESS!!! This has become my go to marinara sauce for all time! Spaghetti, Chicken Parmesan, Chicken Cacciatore, WHATEVER!!! Love this sauce.


review by:
(28 Jan 2019)


We loved this Marinara Sauce! I let it cook low and slow for several hours to give the spices time to blend with the sauce. It is delicious and I am going to save this to make again. I froze some to use later on. You never know when you might need some at a moments notice when company pops in. Thank you JuleinTX!


review by:
(27 Oct 2013)


I really enjoyed this robust and flavorful marinara sauce, which paired well with whole wheat fettuccini. I simmered a few meatballs right along with the sauce, which we ate with the fettuccini, then froze just the leftover sauce for future recipes. I cut back a bit on the basil, but that's just personal preference. Thank you Julie, for a great addition to my freezer stockpile of sauces.


review by:
(15 Jan 2012)

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