Homemade Marinara Sauce
This marinara sauce with tomatoes, pancetta, onion, garlic and herbs is not your grandma's marinara sauce, but better!
- 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
- 1 Parmesan rind
- salt to taste
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.
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.
- 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.
Serving: 1cup | Calories: 326kcal | Carbohydrates: 43g | Protein: 12g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0g | Cholesterol: 18mg | Sodium: 385mg | Potassium: 169mg | Fiber: 8g | Sugar: 25g | Vitamin A: 1350IU | Vitamin C: 30.5mg | Calcium: 60mg | Iron: 4.1mg