Authentic Old World Italian Marinara
Discover the rich and savory flavors of Italy with this Authentic Old World Italian Marinara recipe. Passed down through generations, this sauce is the heart of many traditional Italian dishes. It combines a beautiful blend of tomatoes, herbs, and spices simmered to perfection. Ideal on its own or enhanced with Italian sausage or homemade meatballs, this versatile sauce is perfect for family gatherings or cozy weeknight dinners. Best enjoyed the next day when the flavors have melded beautifully, this marinara sauce will elevate any pasta dish to a gourmet experience.
N/A
Servings
N/A
Calories
16
Ingredients
Ingredients
Tomato Paste
12 ounces (canned)
Tomato Puree
28 ounces (canned)
Crushed Tomatoes
56 ounces (canned)
Garlic Cloves
4 (crushed)
Onion
1/2 cup (chopped)
Extra Virgin Olive Oil
3.5 tablespoons (for sautéing)
White Sugar
2.5 tablespoons (for sweetness)
Salt
1 teaspoon (for seasoning)
Black Pepper
1 teaspoon (for seasoning)
Dried Basil
1 tablespoon (for flavor)
Dried Oregano
1 teaspoon (for flavor)
Dried Thyme Leaves
1/2 teaspoon (for flavor)
Dried Rosemary Leaves
1/2 teaspoon (for flavor)
Parmesan Cheese
1/4 cup (grated)
Dry Red Wine
1/2 cup (for added flavor)
Water
2.5 cups (for thinning the sauce)
Instructions
1
Heat the extra virgin olive oil in a large stockpot over low to medium heat.
2
Add the chopped onions and sauté for about 4 minutes, until they start to soften.
3
Stir in the crushed garlic and cook for an additional 2 minutes, being careful not to burn the garlic.
4
Pour in the water and add the tomato paste, tomato puree, and crushed tomatoes. Mix everything together until well combined.
5
Add the white sugar, salt, black pepper, dried basil, dried oregano, dried thyme, dried rosemary, and grated Parmesan cheese. Stir well.
6
Cover the pot and let the sauce simmer for 2.5 hours, stirring occasionally to prevent sticking.
7
After 2.5 hours, add the dry red wine to the sauce and continue to simmer for an additional 30 minutes uncovered., stirring occasionally.
8
Note: The sauce will be thinner on the first day, particularly if meat is added, but will thicken as it cools and sits. For best results, refrigerate overnight before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the recipe for Authentic Old World Italian Marinara?
This recipe is a rich and savory traditional Italian sauce made with a blend of tomatoes, herbs, and spices simmered for three hours.
How long does this marinara sauce need to simmer?
The sauce should simmer for a total of 3 hours: 2.5 hours covered and an additional 30 minutes uncovered after adding wine.
Why should I refrigerate the sauce overnight?
Refrigerating the sauce overnight allows the flavors to meld beautifully and the sauce to thicken for a better gourmet experience.
What types of tomatoes are used in this recipe?
The recipe uses a combination of 12 ounces of tomato paste, 28 ounces of tomato puree, and 56 ounces of crushed tomatoes.
Can I add meat to this marinara sauce?
Yes, this versatile sauce is ideal when enhanced with Italian sausage or homemade meatballs.
What kind of wine is recommended for this sauce?
The recipe calls for 1/2 cup of dry red wine to be added during the final 30 minutes of simmering.
How much garlic is required?
You will need 4 crushed garlic cloves for this recipe.
What herbs are included in the sauce?
The herb blend includes dried basil, dried oregano, dried thyme leaves, and dried rosemary leaves.
How much sugar is in the recipe?
The recipe uses 2.5 tablespoons of white sugar to provide a touch of sweetness.
What type of oil should be used for sautéing?
The recipe specifies 3.5 tablespoons of extra virgin olive oil.
How do I prepare the onions for this sauce?
You should chop 1/2 cup of onion and sauté them for about 4 minutes until they soften.
When do I add the Parmesan cheese?
The grated Parmesan cheese is added to the pot along with the spices and tomatoes before the long simmer begins.
How much water is added to the sauce?
The recipe requires 2.5 cups of water to help thin the sauce for the long simmering process.
Will the sauce be thick immediately?
No, the sauce will be thinner on the first day but will thicken as it cools and sits, especially if meat is added.
Is the garlic sautéed with the onions?
The onions are sautéed first for 4 minutes, then the crushed garlic is stirred in and cooked for an additional 2 minutes.
What is the total number of ingredients?
There are 16 ingredients in total for this authentic marinara recipe.
Can I use this for a weeknight dinner?
Yes, it is perfect for cozy weeknight dinners, though it is best if prepared ahead of time.
How much salt and pepper are needed?
The recipe calls for 1 teaspoon of salt and 1 teaspoon of black pepper.
Should the pot be covered during the whole cooking process?
The pot should be covered for the first 2.5 hours and then left uncovered for the final 30 minutes.
What is the best way to prevent sticking while simmering?
You should stir the sauce occasionally throughout the simmering process to prevent it from sticking to the pot.
Is this a family-style recipe?
Yes, it is described as a traditional recipe passed down through generations, ideal for family gatherings.
What heat level should I use to start the sauce?
The extra virgin olive oil should be heated over low to medium heat.
Does the recipe use fresh or dried herbs?
This specific recipe uses dried herbs including basil, oregano, thyme, and rosemary.
How much tomato paste is used?
The recipe uses one 12-ounce can of tomato paste.
Is the Parmesan cheese fresh or grated?
The recipe calls for 1/4 cup of grated Parmesan cheese.
What is the purpose of the water in the recipe?
The water is used for thinning the sauce so it can simmer properly for a long duration.
Can this sauce be served with any pasta?
Yes, this marinara sauce will elevate any pasta dish to a gourmet experience.
How much dried basil is required?
The recipe calls for 1 tablespoon of dried basil.
What is the first step of the instructions?
The first step is to heat the extra virgin olive oil in a large stockpot over low to medium heat.
When is the black pepper added?
The black pepper is added at the same time as the sugar, salt, herbs, and cheese, before the sauce starts its long simmer.