My Italian grandmother makes an incredible spaghetti sauce. One of the reasons that makes it so delicious is that it simmers on the stove all day long, infusing the spices together with three different meats to make a thick, spicy sauce. While her sauce is the best sauce on the planet, sometimes you just need a simple marinara that you can whip up in less than an hour. I love to use this sauce in baked pasta dishes like lasagna or stuffed shells, since the sauce isn’t necessarily the star ingredients to the dish. It freezes well, and the ingredient list is much “cleaner” than most jarred sauces.
Simple Marinara Sauce
Yields: About 6 cups of sauce
2 tablespoons olive oil
2 cloves of garlic, finely chopped
1/2 medium onion, chopped
2 28 oz cans tomato sauce or crushed tomatoes
1 6 oz can tomato paste
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon red pepper flakes
1 teaspoon sugar
Salt to taste
Finely chop half of an onion and 2 gloves of garlic. In a large saucepan over medium heat, heat 2 tablespoons of olive oil and cook the onion and garlic until translucent and fragrant. Add the tomato sauce, tomato paste and spices to the saucepan. Bring the sauce to a boil, then reduce the heat to low and simmer for 1 hour. (Make sure you keep it covered with the lid slighty ajar, to avoid splatters of sauce all over your stove top). Use on top of pasta, in a baked pasta dish, or as pizza sauce.
*Freezer Friendly Tip* – Store extra sauce in freezer zip-lock bags. To neatly fill the ziplock bag, place the bag in a drinking glass, fold the top over, then fill the ziplock bag.
Source: Cooking with Chrissy original.