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Marinara Sauce


Looking for a great Marinara Sauce? This awesome recipe courtesy of Ina Garten is a keeper, you’ll love it!

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Rate this recipe 4.3/5 (35 Votes)


  • 1 tablespoon good olive oil
  • 1 cup yellow onion, chopped (1 onion)
  • 1 1/2 teaspoons minced garlic
  • 1/2 cup good red wine, such as Chianti
  • 1 (28-ounce) can crushed tomatoes, or plum tomatoes in puree, chopped
  • 1 tablespoon fresh flat-leaf parsley, chopped
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 bay leaves
  • 1 1/2 pounds hot Italian or turkey sausage (optional)


Servings 4
Preparation time 5mins
Cooking time 25mins


Step 1

Heat the olive oil in a large (12-inch) skillet. (Brown the sausage or meat)

Add the onion and saute over medium heat until translucent, 5 to 10 minutes.

Add the garlic and cook for 1 more minute.

Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes.

Stir in the tomatoes, parsley, salt, and pepper.

Add bay leaves.

Cover, and simmer on the lowest heat for 15 minutes.

(I let it simmer for several hours or all day, stirring occasionally).

Remove bay leaves before serving.

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