Traditional Spaghetti Marinara
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Traditional Spaghetti Marinara
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This traditional Spaghetti Marinara is a simple, made-from-scratch sauce that will become your go to recipe! It requires just a few basic ingredients, takes a quick 10 minutes to prep, and yields the most flavorful marinara. Serve over spaghetti or another type of pasta or use in another recipe!
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Ingredients
- 16 ounces Spaghetti or other pasta
For the Homemade Marinara
- 2 tablespoons olive oil
- 1 onion finely diced
- 6 cloves garlic pressed
- 29 ounces stewed tomatoes (2 cans)
- 28 ounces crushed tomatoes (1 large can)
- 2 tablespoons tomato paste
- 1 cup chicken broth
- 1/3 cup chopped fresh parsley
- 1 tablespoon granulated sugar
- 2 teaspoon dried oregano
- 1 teaspoon dried basil
- 2 teaspoon salt
- 1 teaspoon ground black pepper
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Instructions
- In a large pot or dutch oven, saute the onions over medium heat until translucent. Add the garlic and stir for 30-60 seconds.
- Add the remaining ingredients and simmer covered, for 20-30 minutes, or up to 2 hours, stirring occasionally.
- Use an immersion blender to blend the sauce together. If you prefer a chunky marinara sauce, you can just use a wooden spoon to break the larger tomatoes into pieces instead of using a blender.
- Cook spaghetti per package directions to al dente. Once done, drain, then transfer pasta to the sauce and toss. Alternately, serve pasta plain and pour marinara sauce over the top.
Notes
- Substitutions:
- - Beef broth or veggie broth will work in place of the chicken broth.
- How to Store: To store leftovers, separate into meal-sized portions, then place in an airtight container and store:
- To store leftovers, separate into meal-sized portions, then place in an airtight container and store:
- in the refrigerator for 3-5 days
- in the freezer up to 6 months
- How to Freeze: Making this easy marinara sauce recipe into a freezer meal is simple! Follow the steps below and you can store this recipe in the freezer for up to 6 months.
- Making this easy marinara sauce recipe into a freezer meal is simple! Follow the steps below and you can store this recipe in the freezer for up to 6 months.
- Prepare the marinara sauce as instructed, simmer as long as you like, then cool completely.
- Transfer to a freezer-safe container and store.
- When you're ready to enjoy again, thaw the sauce overnight in the fridge, then warm and serve as desired.
- How to Reheat: To enjoy leftovers, thaw in the fridge if frozen, then reheat on low on the stove until warmed through.
- To enjoy leftovers, thaw in the fridge if frozen, then reheat on low on the stove until warmed through.
- How to Scale: This recipe yields 8 cups of marinara sauce. It can be easily doubled if you’re making a larger batch or halved for a smaller amount.
- This recipe yields 8 cups of marinara sauce. It can be easily doubled if you’re making a larger batch or halved for a smaller amount.
- Broth - Beef broth or veggie broth will work in place of the chicken broth.
- in the refrigerator for 3-5 days
- in the freezer up to 6 months
- Prepare the marinara sauce as instructed, simmer as long as you like, then cool completely.
- Transfer to a freezer-safe container and store.
- When you're ready to enjoy again, thaw the sauce overnight in the fridge, then warm and serve as desired.
Nutrition Information
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Calories
323kcal
(16%)
Carbohydrates
61g
(20%)
Protein
11g
(22%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Cholesterol
1mg
(0%)
Sodium
1086mg
(45%)
Potassium
732mg
(21%)
Fiber
6g
(24%)
Sugar
12g
(24%)
Vitamin A
674IU
(13%)
Vitamin C
23mg
(26%)
Calcium
106mg
(11%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 323 kcal
% Daily Value*
| Calories | 323kcal | 16% |
| Carbohydrates | 61g | 20% |
| Protein | 11g | 22% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 1mg | 0% |
| Sodium | 1086mg | 45% |
| Potassium | 732mg | 16% |
| Fiber | 6g | 24% |
| Sugar | 12g | 24% |
| Vitamin A | 674IU | 13% |
| Vitamin C | 23mg | 26% |
| Calcium | 106mg | 11% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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