Spaghetti Marinara
A simple, classic marinara sauce served with spaghetti for an easy weeknight meal.
Equipment
- Large Pot or Dutch Oven
- Wooden Spoon or Spatula
- Knife and cutting board
- Measuring cups and spoons
- Colander
- immersion blender (optional)
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 minutes.
- Add the pressed garlic and cook, stirring, for 30 to 60 seconds until fragrant.
- Stir in the stewed tomatoes, crushed tomatoes, tomato paste, chicken broth, chopped parsley, sugar, oregano, basil, salt, and black pepper until combined.
- Bring the sauce to a simmer, cover, and cook over low heat for 20 to 30 minutes, stirring occasionally; simmer longer (up to 2 hours) if desired for deeper flavor.
- Use an immersion blender to puree the sauce to your preferred texture, or leave it chunky by mashing larger pieces with a wooden spoon.
- Meanwhile, cook the spaghetti according to package directions until al dente, then drain in a colander.
- Add the drained pasta to the sauce and toss to combine, or serve the pasta plain and spoon the marinara over individual portions.
Notes
- Beef or vegetable broth can replace chicken broth.
- To store leftovers, cool and refrigerate in an airtight container for 3–5 days.
- For freezing, cool completely and freeze up to 6 months in a freezer-safe container.
- Thaw overnight in the refrigerator before reheating on the stove.
- This recipe yields about 8 servings and can be doubled or halved as needed.