Biting into tangles of spaghetti around my fork with the sweet, bright, tangy marinara sauce is good eating. Throw some sauteed shrimp in the sauce for a delectable shrimp marinara. The sauce is great with light turkey or chicken meatballs and in eggplant and chicken Parmesan. Add some sauteed ground beef or Italian sausage to the sauce for a light meat sauce. Stir in a pinch or two of cinnamon and sauteed ground beef for a Greek meat sauce. Spaghetti with Greek meat sauce is another family favorite. This sauce is very versatile. Use your imagination and enjoy!
PrintSpaghetti with Marinara Sauce
- Total Time: 1 hour 20 minutes
- Yield: 4 servings 1x
Description
This bright and healthy marinara sauce, made with pure Italian Pomi Tomatoes, is perfect for coating tangles of spaghetti for a delicious meal.
Ingredients
- 1 large onion, chopped
- 2 celery stalks, diced
- 1/2 bell pepper, diced. You pick the color.
- 1 large carrot, diced
- 1-3 garlic cloves, minced, depending on how much garlic you like. I used one and grated with a microplane zester directly in the sauce.
- 1 26.46 ounce box of Pomi Strained Tomatoes
- 1 26.46 ounce box of Pomi Chopped Tomatoes
- 1/4 cup of red wine. I used an open bottle of Pinot Noir we were already enjoying that day. Use what you would drink.
- 1 teaspoon of dried marjoram, or herb of your choice
- 1 teaspoon of dried oregano, or herb of your choice
- drizzles of honey or pinches of sugar to balance the acid in the tomatoes
- 2 dried bay leaves. Remember to remove them before serving.
- sea salt or kosher salt to taste, fresh black pepper or red chili flakes to taste
- fresh herb of your choice. I used parsley this time. But sometimes I use a little chopped rosemary or basil.
- extra virgin olive oil for cooking. I used unfiltered.
- 16 ounces of dry pasta of your choice, cooked according to the package directions. I used De Cecco spaghetti
- Parmesan cheese and extra virgin olive oil for serving
- rosemary Parmesan flat bread for serving (recipe below the rundown)
Instructions
- In a large pot over medium heat, heat the olive oil. Add the chopped onion, diced celery, bell pepper, and carrot. Season with salt and pepper. Saute for about 8-10 minutes, stirring occasionally, until the vegetables are soft and the onion is translucent.
- Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Pour in the red wine and let it simmer for about 2 minutes, allowing the alcohol to evaporate slightly.
- Add the Pomi Tomatoes, marjoram, oregano, bay leaves, and honey. Stir well to combine all the ingredients.
- Bring the sauce to a gentle simmer, then reduce the heat to low. Cover the pot and let it simmer for about 45 minutes to 1 hour, stirring occasionally, until the sauce thickens and the flavors meld together.
- While the sauce is simmering, cook the spaghetti according to the package instructions until al dente. Drain and set aside.
- Remove the bay leaves from the sauce. Taste and adjust seasoning with more salt and pepper if needed.
- Toss the cooked spaghetti with the marinara sauce. Serve hot, garnished with freshly grated Parmesan cheese if desired.
Notes
This sauce is versatile and can be enhanced with sauteed shrimp, turkey or chicken meatballs, or ground beef for a meat sauce. For a Greek twist, add a pinch of cinnamon and sauteed ground beef. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10 grams
- Sodium: 500 mg
- Fat: 10 grams
- Carbohydrates: 75 grams
- Fiber: 5 grams
- Protein: 12 grams
- Cholesterol: 0 mg
