Easy Marinara Sauce

Easy marinara sauce. I know I’ve mentioned this before, but if someone told 15-year-old me that down the road I was going to love marinara sauce so much I’d post about it on a blog, I wouldn’t have believed it. I was quite the picky eater back in the day and marinara sauce was one of my biggest enemies. It was so bad, if we went to Olive Garden, I’d get pasta with butter – yep you read that right! But luckily I became more adventurous and my taste buds evolved so today is about this easy marinara sauce recipe.

easy marinara sauce in small orange bowl with large yellow bowl in background

I actually adapted this recipe from Anne Burrell when making some meatballs and it’s been my go-to sauce ever since. What I love about making a sauce like this, is that it makes so much that I freeze the rest and use for random dishes, whether it’s some meatballs or some fried mozzarella. To me the pancetta really makes this sauce special.

close-up of easy marinara sauce on wooden spoon

Yes I know most families have their secret sauce that they pass down, but if you’re up for trying something new or just looking for an easy marinara sauce recipe, this one is worth a look. Or if you’re looking for some inspiration, check out these sauces. Enjoy!

overview of easy marinara sauce in yellow le creuset with wooden spoon

5 from 1 vote
close-up of easy marinara sauce on wooden spoon
Easy Marinara Sauce
Prep Time
10 mins
Cook Time
3 hrs
Total Time
3 hrs 10 mins
 

This easy marinara sauce with tomatoes, pancetta, onion, garlic and herbs is not your grandma's marinara sauce, but better!

Course: Sauce
Cuisine: Italian
Keyword: Homemade Marinara Sauce, Marinara Sauce
Servings: 16
Calories: 203 kcal
Ingredients
  • 1/4 cup olive oil
  • 1/3 lb diced pancetta
  • 2 large sweet onions, diced
  • 6 garlic cloves, minced
  • 3 (29 oz) cans tomato puree (Use puree as it has less salt than tomato sauce)
  • 2 tbsp dried oregano
  • 1 tbsp dried basil
  • 1 tbsp dried thyme
  • salt to taste
Instructions
  1. Heat 1/4 cup olive oil in a large sauce pot over medium heat. Add pancetta and cook for about 4 to 5 minutes Add onion and cook for about 7 minutes or until translucent, stirring frequently. Toss in garlic and cook for another 2 minutes. Add the canned tomato puree.

  2. Season generously with salt and taste. Tomatoes need a lot of salt but you need to taste periodically to see if it's how you want. Add oregano, basil and thyme. Cover and reduce to low and cook for 2 to 3 hours. Taste throughout to see if you need to add more salt or herbs. Use immediately or freeze.

One Comment


  1. Like the idea of pancetta in the sauce!

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