Homemade Marinara Sauce

Cooking 101

Super simple marinara recipe! that’s perfect for every use! Why buy a jar or can of pasta sauce when you can make this in about 30 minutes? This recipe is super healthy and full of vitamins, minerals and antioxidants your body craves too!.Can use up those garden tomatoes to make this sauce too!

Homemade Marinara Sauce

Yield: 4 ½ cups sauce or 6 servings over pasta

Ingredients:

Pasta package of choice, spaghetti, ravioli…
3 tablespoons olive oil
1 medium onion, finely diced
3 cloves garlic, minced
1 ½ tablespoons granulated sugar
1 ½ tablespoons dried basil (or ¼ cup fresh, chopped)
1 ½ teaspoons kosher salt (1/2 this amount if table salt is used)
Few grinds fresh pepper
1 – 28 ounce can petite diced tomatoes
1 – 6 ounce can tomato paste
Parmesan cheese for garnish

* If adding meat, ¾ - 1 pound ground meat will be added. Recommend ground chuck or ground round for less fat.( 94% lean ground turkey or chicken is also highly recommended to further reduce fat)

Equipment:

Large pot for boiling pasta
Colander
1 ½ - 2 quart saucepan with lid
Chef knife
Cutting board
Measuring spoons
Can opener
Rubber spatula or wooden spoon

I know I’ve posted this recipe before… But its National Ravioli Day and I’d hate you to open a jar when you can have fresh sauce!!! Only eight ingredients and most of them you probably have in your kitchen right now. Definitely one of my favorites and super easy! You can use this recipe in place of any recipe that calls for pasta sauce. I save leftovers for my homemade pizza. Often there aren't any leftovers, or just enough sauce and pasta for my husband’s lunch!

** Preparing a quick meal involves dovetailing your steps… makes cooking easier and dinner is ready faster!

I’m going to teach you how to make pasta!!

So your first step is to fill a large two handled pot with water, about 2 inches from the top. Place 1 rounded tablespoon salt in water and cover. Place on high heat to bring to a boil. When water comes to a boil, meaning rapid bubbles are breaking the surface, add pasta and stir. You probably wonder why I described boiling water? I once had a student ask me when she would know when the water was boiling, so I never assume everyone knows. Monitor pasta by stirring every few minutes as it simmers, as it can stick together, especially ribbon pastas. Reduce the heat slightly to maintain a low boil watching for boil over. Adding a little oil to the water will help eliminate foam from forming. Boil pasta for designated amount of time on package or until al dente. I have heard that this is an Italian term meaning ‘with tooth’… in other words, have to taste it to determine doneness.

Drain water from pasta using a colander. If sauce is not ready, pour a little olive oil over pasta and stir gently to coat. This will prevent your pasta from cementing together by the time you are ready to serve your meal.

Let's make sauce!

!) After prepping your onions and garlic, set saucepan over medium low heat with olive oil for about 2 – 3 minutes to heat. Add onions and garlic and stir to coat with oil. Sauté on medium low heat for about 5 minutes, stirring frequently. Onions should become yellow in color and translucent, meaning they are shiny and you can sort of see through them. Be careful not to burn them. Little brown is okay, but if browning quickly, reduce the heat.

** If adding meat, add choice of meat with onions and cook together until meat is no longer pink and onions are as stated above. Drain excess fat carefully from pan. Don't pour it down the drain! Place it in an empty can or bowl to harden, then dispose in garbage. Remember… grease clogs drains!

Step 2…

2) Now add both cans, undrained tomatoes and paste. I use a butter knife to get paste out of the can. Run the knife around the edges and it will pop out. Don't forget to scrap out what's left in the can… it's flavor! Use a rubber spatula, stir well. Add seasonings and sugar and continue to stir to blend. Taste your sauce to check for extra seasoning… salt, pepper or sugar. Everyone's preference is different. I prefer a less sweet sauce, but most of my family likes it sweeter… always a struggle!

Now is the easy part!

3) Turn heat as low as it will go. I use my back simmer burner which has a ‘melt’ setting. Cover saucepan and allow to simmer on low for at least 10 minutes. I usually allow mine to simmer for about 15 – 20 depending on my time schedule. I often make the sauce earlier in the day and place in the refrigerator until dinner. Gives the herbs a chance to meld together, but not to say it's not great right away too! Stir sauce about every 2 -3 minutes while it simmers to avoid burning.

Your sauce is ready for your pasta!

You can place pasta back into the large pot and mix with the sauce or ladle the sauce onto dished pasta. Whatever your preference… kind of depends on how saucy you like your pasta. I'm a put sauce on top kinda gal… and lots of it!! I love homemade meatballs too for a change. Meatballs in Minutes are super easy and bake in about the time it takes to make sauce. Perfect meatless meal with just cheese… Sprinkle with a little mozzarella or Parmesan cheese and dinner is served…and you made it yourself too… Enjoy!!