I love spaghetti. That might even be an understatement. If I had my way I’d probably eat it at least twice a week. If not more. I could live on the stuff.
I’ve had a couple of people I know in real life ask what my recipe is, and that’s where I stand there and blink at them. What is this recipe of which you speak? I’ve heard of these things, and I remember asking my Mom the same thing when she taught me. And she did the same thing. Blink, blink. So this is my attempt to create something I can write down to add to the Tried and True Recipes that I can easily share when people ask. This is one of my recipes I am proudest of.
(I’m adding in affiliate links in here says Future Ticia 2026)
Marinara Sauce Ingredients
Hi, Future Ticia 2026 here and I am going to add in a few things. I have changed slightly how I make this and I better understand why Mom did some things she did when she taught me the recipe. I thought she did some of this just because, and she never really explained it.
I will also say I have a bigger stock pot now, so the amounts I use are even bigger. That means it is a bit crazier….
Ingredients: Easiest method: 4 28 ounce cans of tomato sauce, this removes the need for a food processor
Otherwise, 3 cans of 28 ounce whole tomatoes and 1 28 ounce can of tomato sauce
In both cases you need an 6 ounce can of tomato paste
3-4 cloves of garlic minced, I originally used jarred pre-minced garlic which was about 1 tablespoon, but now I use fresh garlic
Spices: oregano, basil, rosemarry, thyme, bay leaves
Optional: hamburger meat or Italian sausage
As you can see, this is a somewhat fluid recipe so you can adapt it to what you like or what is on hand.
Making the marinara sauce
1. If adding meat, brown the meat and drain most of the grease. Then add in the garlic and brown the garlic. If you are not adding meat, add some olive oil and let it heat up then add the garlic and cook it.
1b. If using whole tomatoes, while the meat is browning, open the tomato cans and pour it into the food processor, and puree it. My food processor can usually hold 2 cans, and I will frequently pour the extra liquid into the pot while I puree.
2. Open the cans and pour the sauce over it. Stir to mix the garlic and the meat if you are adding any.
3. Add in 3 tablespoons of oregano, 1 tablespoon of basil, 1 teaspoon of thyme, 1 teaspoon of rosemary, and 3 bay leaves. Then stir.
4. Let it simmer for a while (10-15 minutes) and taste it, if it tastes a little off try adding more oregano or basil.
5. After it has simmered for about 10-15 minutes, add in 1 can of tomato paste and stir well. This will help thicken it up.
Enjoy your yummy plate of spaghetti. Now I have an actual recipe for it. That is more or less how I make it. Kinda.
This recipe can be endlessly modified.
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