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!
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Spaghetti 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 oz (750 g) box of Pomi Strained Tomatoes
- 1 26.46 oz (750 g) box of Pomi Chopped Tomatoes
- 1/4 cup (60 ml) of red wine. I used an open bottle of Pinot Noir we were already enjoying that day. Use what you would drink.
- 1 tsp of dried marjoram, or herb of your choice
- 1 tsp 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.
- 1 lb (450 g) 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: Pasta
- Cuisine: Italian-American
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
If You Liked This Recipe, You’ll Love These
- Chicken Meatballs and Spaghetti with Tomato Sauce
- Hearty Tomato, Carrot and Walnut Marinara Sauce
- Crispy Chicken Thighs in Blueberry Sauce
- Gnocchi al Pomodoro e Acciughe: Homemade Ricotta Gnocchi with Tomato Anchovy Sauce
Frequently Asked Questions
Why does this recipe use both strained and chopped Pomi tomatoes?
The article specifically calls for one 26.46 oz box of Pomi Strained Tomatoes and one 26.46 oz box of Pomi Chopped Tomatoes — the strained tomatoes give the sauce a smooth, silky base while the chopped tomatoes add texture. The author recommends Pomi because they are 100% Italian tomatoes.
The sauce simmers for up to an hour — is that really necessary?
The long simmer (45 minutes to 1 hour on low heat, covered) is key to letting the vegetable base — onion, celery, bell pepper, carrot — fully meld into the sauce. The recipe also uses two dried bay leaves, which are removed before serving, and the extended cook time allows those deeper flavors to develop. 
What proteins can I add, and how does the Greek meat sauce variation work?
The article lists several add-ins: sautéed shrimp, turkey or chicken meatballs, ground beef, or Italian sausage for a meat sauce. For the Greek twist specifically, stir in a pinch or two of cinnamon along with sautéed ground beef — the author calls this a family favorite.
How long do leftovers keep?
The notes say to store leftover sauce in an airtight container in the refrigerator for up to 3 days, or freeze for longer storage.
