How to Make Marinara Sauce
Learn how to make marinara sauce from scratch and it can easily be stored in the freezer for meals to come!
-Hi everybody, it's Chef Lovely, and today, it's Viva Italiana. We're gonna make Mama's Marinara. Here are the ingredients: 1 large onion, finely chopped; 3 large cloves of garlic, minced; 1 carrot finely chopped; 1 soft celery finely chopped; 2 tablespoons extra virgin olive oil; 2 15-ounce cans tomato sauce, 1 tablespoon of tomato paste; 1 cup of water; 1 cup dry red wine; 3 tablespoons of fresh parsley, finely chopped; 10 fresh basil leaves, torn; 1 tablespoon, dried Italian seasoning, 1 teaspoon of sugar; 1/2 teaspoon crushed red pepper, that's optional; 3 bay leaves; kosher salt with freshly ground black pepper; 1 recipe hand made Italian meatballs; hot cooked spaghetti; finely shredded parmesan cheese. So, first things first. I'm going to heat my pan, medium high heat, and we're gonna add in a little bit of oil. Now, we're gonna go in with all of or aromatic vegetables. This is gonna give this sauce a lot of body, and of course, tons and tons of flavors. So, we're gonna go in with our onion. Oh, we hear that sizzle, you know, we're cooking something delicious is about to happen. We're gonna go in with our carrots, and our celery. This is a classic Mirepoix, which means 50% onions, 25% celery, and 25% carrots; classic fancy French term. You can impress your fans with that one. Okay. We also gonna go in with a little bit of garlic. It's Viva Italiana, so we have to have a little bit of garlic, right? Fantastic, so step 1 is done. We're gonna saute these veggies until they are tender. We don't wanna get any color on here. We want it to be nice and translucent. So, we're gonna keep moving these vegetables around. A wooden spoon is right you toss with a half here, and I'm telling you as soon as you do this, everyone is gonna come in to the kitchen and say, what you cooking. It smells fantastic, again, as well as the flavor, and of course beautiful color as well. So, we're gonna keep sauteing this. Oh, loving this. Okay, so, we're about halfway there. So, now I'm gonna reduce my heat just a little bit. Because, again, we don't want a lot of color. We want them to be nice and translucent, wanna sweat it out. So, that we get all of those beautiful, beautiful flavors, fantastic. So, let's talk about some of our remaining ingredients while this is gonna contain the saute over here. So, we're going to add a little bit of basil. We're also gonna add some parsley. Also, bay leaves. Here's a little Chef Lovely tip. Bay leaves are not edible. So, once they go in, they're only there to flavor dish. At the end, remember to pull those bay leaves out, okay? We also gonna add some crushed red pepper for a little bit of heat because I like a little spicy. We're gonna add a little bit of sugar. So, wanna add a little bit of sugar to kind of balance all those flavors out. I have some dried herbs here. Here is another Chef Lovely tip. Before you add in dried herbs, give it a crush right in between your hands. I'm gonna show you how we do that. It's gonna release the oils, and it's gonna perfume and bloom with a great, great flavor, okay, and then we're also gonna add some red wine, some tomato paste. It's gonna be delicious. Let's check on these veggies here. Okay, so this is looking good, translucent. They are sweating. They are gonna nice and tender. So, let's go in with all of these ingredients I just mentioned here. So, there's our basil. Here's our parsley. We're gonna add a little bit of that crushed red pepper. We're gonna add in our 3 bay leaves, tons of flavor there. I little pinch of sugar for sweetness, and here are our dried herbs. So, watch how I do this. I'm gonna just put it in the palm of my hand here, and I'm just gonna rub, rub, rub. The kids love doing this, have in the kitchen, right? So, we've added all of our great seasonings, and now a little bit of rare wine if you're like me, you have a glass on the side while you're cooking. Red wine goes in, little bit of water. We're also gonna add some tomato paste. This is sweat concentrated tomato flavor. This is gonna give lots of flavor and also a little bit of body and richness to our sauce as well, and of course it's not marinara, mama's marinara unless you add in the tomato. So, there we go, add that in, and as my mama would say, don't waste anything. So, we're gonna scrape the bowl. We're gonna get every little bit right into our pot here, fantastic. Okay, give this a stir. So, here we go, little bit of salt, a little bit of pepper, one more quick stir, and we're gonna let this cook and get beautiful. We're gonna let this simmer, uncovered for 45 to 60 minutes. So, my mama's marinara has been cooking for close to an hour, and it's nice and thick. All of the flavors have come together. Now, remember about those bay leaves. We wanna pull those out, and there is 3. So, let me go in and find them. So we can just take them out and discard those. So, there is one. Here's 2, and let's find that last bay leaf. Okay, here is bay leaf number 3. So now that those are removed, We're gonna add in our meatballs to our sauce as they get coated in the beautiful thick marinara that we just made. So, gently, stir, stir, stir. I think mama will proud of this sauce here. Okay, fantastic. Now, I'm gonna give that a little bit of a taste that we can season it with a little bit of salt and pepper if we need. You know what that's pretty good. I'm happy with that. No extra salt. No extra pepper. Fantastic. So, now, let's plate it up so we can eat. Here's my beautiful white plate here. Here's our pasta that we cook a little bit earlier. So, I know when I have spaghetti I have a really big plate of it. So, I'm gonna add tons and tons pasta on this plate, but this makes feel warm on the inside. We have a big plate of spaghetti. Okay. Now, to make my work a little bit easier, I have a ladle here. So, I can ladle on my sauce and my meatballs. So, here we go. Make like a little nest if you will, little hole, and then just turn it right out on top just like that. Now, I'm gonna get a ladle that has no meatballs in it just sauce. So, I can go around and put a nice even layer of that beautiful marinara that we made, fantastic. Now, I'm not done yet. We're gonna garnish it with a little bit more flavor. I have some parmesan cheese here. So, here we go. I'm gonna just make it rain with parmesan cheese, delicious. Now, this is what call mama's marinara. Don't forget to save a piece for me.
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