Spaghetti alla Marinara

Marinara Sauce

A marinara sauce is a simple tomato based sauce that has many uses. At its base, a marinara sauce is tomatoes, garlic and olive oil. My favorite marinara sauce also includes a nice selection of vegetables including onions, carrots and celery. Using the recipe as follows will provide you with a nice chunky sauce but sometimes I want a smoother sauce and it is easy enough to puree it a bit in a food processor to get the consistency that I want. This is a sauce that I like to play around with and I try out different things each time that I make it. Some things that I have found that work really well are adding a splash of balsamic vinegar or a cup of wine. Simmering the sauce with the rind from parmigiano reggiano also adds a ton of flavour so I always freeze the rinds for use in sauces later on. During the late summer when tomatoes are at their peak I will use either fresh tomatoes or better yet, oven roasted tomatoes for even more flavour. Because marinara sauce is so useful in other recipes I often like to double this recipe and freeze the extras for later.

Spaghetti alla Marinara

Marinara Sauce

(makes 4 cups of sauce)
Printable Recipe

1 tablespoon olive oil
1 small onion (chopped)
4 cloves garlic (chopped)
1 stalk celery (chopped)
1 carrot (peeled and chopped)
1 28 ounce can diced tomatoes
1 teaspoon oregano (optional)
1 bay leaf
salt and pepper to taste
1 cup red wine (optional)
1 tablespoon balsamic vinegar (optional)
1 parmigiano reggiano rind (optional)
1 tablespoon basil (chopped, optional)
1 tablespoon parsley (chopped, optional)

1. Heat the oil in a pan.
2. Add the onions and saute until translucent, about 5 minutes.
3. Add the garlic and saute until fragrant, about 1 minute.
4. Add celery, carrots, salt and pepper and saute until the vegetables are soft (about 10 minutes).
5. Add the tomatoes, oregano, bay leaf, salt and pepper, wine, balsamic vinegar and parmigiano reggiano rind and simmer uncovered over low heat until the sauce thickens (about 30-60 minutes).
6. Stir in the basil and parsley and turn off the heat.

Similar Recipes:
Spaghetti alla Puttanesca
Maccheroni Calabresei alla Arrabiata
Chicken Cacciatore (Hunter Style Chicken)

Use in:
Quinoa Crusted Chicken Parmesan
Parmesan Crusted Baked Zucchini Sticks with Marinara Sauce
Involtini di Melanzane (Eggplant Rolls)
Eggplant Parmesan (Melanzane di Parmagiana)
Fried Green Tomato Parmesan
Grilled Eggplant and Goats Cheese Tower
Arancini di Riso (Rice Balls)
Eggplant Wrapped Kebabs Baked in Tomato Sauce
Roasted Red Pepper and Italian Sausage Frittata topped with Marinara and Mozzarella
Italian Sausage and Roasted Red Pepper Omelette Topped with Marinara Sauce
Eggplant Tortino in a Kalamata Olive Marinara Sauce
Italian Style Baked Eggs
Pepperoni Pizza Casserole
Zucchini Pizza Bites
Eggplant Parmesan Stuffed Eggplant


Anonymous said...

Looks like a hearty, satisfying meal. I love pasta with marinara, it's a childhood favorite!

Ari (Baking and Books)

Janet said...

Looks great! I usually have to put the vegetables in the food processor when I make spaghetti sauce to "hide" them from my kids! I wish I could make it with big chunks like this. Pasta looks really good too.

Ruth Daniels said...

There is nothing quite like a rich and tasty marinara. Thanks for sharing with Presto pasta nights.

Mokona said...

Maybe you would like to know that these spaghetti are called "alla chitarra" because they're made with a tool that resambles the strings of a guitar... even here in Italy one has to make a little bit of searching around to find them, they're a pretty unusual kind of spaghetti :)

Anonymous said...

Made this last week and it was AMAZING! I didn't have the rind to use yet so I shredded some of the cheese into it and it was fabulous! What I'm wondering, and we thought of doing this with it, is taking the extra sauce and using it on top of crusty bread with some of the cheese shredded on top for a nice bruschetta? We thought it would be fabulous, just an idea! :-D

Kevin said...

Anonymous: Marinara would go great on some crusty bread in bruschetta form!

Rachel said...

You mentioned in your parmesean crusted zuchinni that this recipe freezes well. Would you mind sharing how you freeze it?


Kevin said...

Rachel: I just put it in a sealable plastic container and place it in the freezer.

Anonymous said...

Thank you for sharing
I really like

PizzaHomeChef said...

This was very good baked atop slices of eggplant, topped with mozz & parm. Baked in oven on a rack over a pan. A lovechild of eggplant parmagiana and pizza. Gluten-free pizza at that...

Kevin said...

PizzaHomeChef: Marinara sauce is certainly versatile and I use it in a lot of different dishes!

Post a Comment