This homemade marinara sauce recipe with tomatoes, pancetta, onion, garlic and herbs is not your grandma's marinara sauce, but better! Marinara sauce from scratch is tough to bean and it's great for a variety of meals.
This easy marinara sauce actually came from making one of my favorite dishes - baked turkey meatballs.
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.
I actually adapted this easy marinara sauce 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. 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 a good homemade easy marinara sauce, this one is worth a look.
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Ingredient Notes
- Pancetta - the secret ingredient to this homemade marinara sauce recipe as it adds subtle flavor and additional fat.
- San Marzano tomatoes - creates a sweet/rich sauce with an intense tomato flavor.
- Herbs - I use dried herbs for the ease of it as you normally have them in your pantry.
- Parmesan rind - adds a slightly nutty flavor to the sauce.
Ingredient Swaps
Like any recipe, you can mix up the ingredients. Some variations include:
- While I like pancetta, prosciutto is a good substitute. You can use bacon in a pinch too.
- San Marzano tomatoes are generally what is used is tomato sauces, but you can use tomato puree or crushed tomatoes.
- I always have Parmesan rinds in the freezer, but Pecorino Romano rind works or even some freshly shave Parmesan.
Step-by-Step Photos
Cook the pancetta in a pot with olive oil for 4-5 minutes before adding the onion and cooking another 5 minutes. Add the garlic and cook for another minute or 2.
Then stir in the tomatoes, herbs, salt, pepper and Parmesan rind. Cover and reduce to simmer, cooking for 2-3 hours. Taste for seasoning and remove rind before using.
FAQs
Marinara sauce is a simple tomato sauce that uses a few ingredients - usually tomatoes, garlic, onion and seasonings. While not traditional, I up the flavor by adding some diced pancetta.
Because they're the best!. These tomatoes give your sauce a thicker consistency while also being sweeter, richer, and less acidic in flavor.
It kicks up the flavor of the sauce by infusing it with extra umami. If you haven't tried it, give it a try and you'll never go back.
When I make marinara sauce I usually make big batches so I place in freezer bags and then stack in the freezer for later use. It will last up to 6 months. You can also pour the sauce in ice cube trays for smaller portion sizes.
If using immediately, just store in an airtight container in the fridge for up to a week.
Benefits of Tomatoes
Luckily if you are a big fan of tomatoes, and eat them raw, cooked or in a sauce, there are plenty of benefits:
- Rich in vitamins - just one tomato supplies 40% of vitamin C needed for the day.
- Help digestion - the high fiber and fluid from a tomato can improve digestion.
- Improve vision - tomatoes are high in lycopene, which is good for your eyes.
- Manages diabetes - helps decrease lipid peroxidation, which is associated with diabetes.
Uses for Marinara Sauce
There are so many uses for tomato sauce - from pasta to pizza. Some of the recipes you can use the homemade marinara sauce for include:
Pro Tips/Recipe Notes
- Do not skip cooking the pancetta, as it gives the sauce added flavor.
- If you can’t find tomato puree, San Marzano tomatoes will work as well.
- You can use fresh herbs, but will have to triple the amount for each herb used as dried herbs are much stronger.
- Don't skip the Parmesan rind. I always save the rinds and put in the freezer to be able to use for recipes just like this. It adds a little nutty flavor that can't be topped.
- Cook this marinara sauce for at least 2 hours so you can develop the flavors.
Other Sauce Recipes
If you’ve tried these homemade marinara sauce recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Homemade Marinara Sauce
Ingredients
- ¼ cup olive oil
- ⅓ lb diced pancetta
- 2 large sweet onions, diced
- 6 garlic cloves, minced
- 3 (28 oz cans) San Marzano tomatoes
- 2 tablespoon dried oregano
- 1 tablespoon dried basil
- 1 tablespoon dried thyme
- 1 Parmesan rind
- salt to taste
Instructions
- Heat ¼ 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 tomatoes.
- Season with salt and pepper. Add oregano, basil, thyme and Parmesan rind. 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. Remove Parmesan rind and use immediately or freeze.
Notes
- Do not skip cooking the pancetta, as it gives the sauce added flavor.
- If you can’t find tomato puree, San Marzano tomatoes will work as well.
- You can use fresh herbs, but will have to triple the amount for each herb used as dried herbs are much stronger.
- Don't skip the Parmesan rind. I always save the rinds and put in the freezer to be able to use for recipes just like this. It adds a little nutty flavor that can't be topped.
- Cook this marinara sauce for at least 2 hours so you can develop the flavors.
Chris says
Like the idea of pancetta in the sauce!