American Marinara Sauce I
Here is a straightforward way to make American Marinara Sauce I at home, with a clear ingredient list and step-by-step instructions you can follow without guesswork. It sits firmly in the Italian tradition, so expect the flavours you would get from a good home kitchen there. Scroll down for the ingredients, the step-by-step method, and answers to the questions we get asked most about it.
- Cook 24h 30m
- Total 24h 30m
- Serves 4
- Level Easy
Ingredients
- ½ stick Unsalted sweet cream butter
- 1 tbsp Vegetable or olive oil
- 2 medium Chopped cloves Garlic, crushed and chopped fine
- ?
- ½ tsp Dried Oregano
- ½ tsp Dried crushed red pepper flakes
- 1 can (28 oz / 750 g) unsalted whole peeled tomatoes, reserve juice
- 1 can (6 oz / 150 g) tomato paste
- 1 0.5 tsp Salt, more or less to taste
- 1 0.5 tsp granulated sugar
- ½ tsp Black Pepper
Method
- Heat a large pot over medium heat until hot (approximately 5 minutes).
- Add butter and oil; heat until clear and the bubbling stops.
- Add onion; gently sauté for 1 minute.
- Reduce heat to medium-low.
- Add garlic; gently sauté for 1 minute.
- Add tomato juice.
- Add tomatoes, one at a time, crushing completely using your hands (watch for spurts).
- Add oregano and red pepper flakes. Stir to combine.
- Cover and reduce heat to low. Simmer for 10–15 minutes.
- Add 1 tsp salt and sugar, black pepper, and tomato paste; Stir until paste is incorporated.
- Cover and simmer for 10 minutes
- Taste and season accordingly. You do not want the sauce to be salty, just not unsalty. You do not want the sauce to be sweet, just not sour. Season by adding the remaining salt and sugar a little at a time, stirring completely between tastes.
- Serve over al dente spaghetti with a side of Italian sausage or meatballs and a deep sweet red wine; serves 4, make this for two and enjoy again tomorrow night!
Tips for the best American Marinara Sauce I
- Keep the simmer gentle. A hard boil toughens unsalted sweet cream butter and drives off the liquid too fast.
- Use a kitchen scale for the dry ingredients if you have one — baking is less forgiving than cooking.
- This is a 13-step recipe, so set up your workspace in the order the steps use it.
Variations
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
- Slow cooker: brown everything first, then cook on low for 6–8 hours instead of simmering.
- Fusion twist: keep the method but swap the spices for your own favourites — the Italian base takes well to it.
Serving ideas
Serve slightly warm with a scoop of vanilla ice cream or a spoon of thick cream.
Storage
Keeps in an airtight container at room temperature for 2–3 days, or refrigerated for up to a week. Most versions freeze well for 2 months.
Frequently asked questions
Can I make American Marinara Sauce I ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
What can I substitute for unsalted sweet cream butter?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Is this American Marinara Sauce I recipe hard to make?
It is rated hard: 11 ingredients and 13 steps. Follow the order and the tips above and it is very forgiving.
How long does American Marinara Sauce I take to make?
About 24 hours 30 minutes in total — roughly under an hour of preparation and 24 hours 30 minutes of cooking.
How many people does this American Marinara Sauce I recipe serve?
As written it serves 4. The quantities scale up or down in a straight line, so double everything for 4×2.
Adapted from Wikibooks Cookbook, CC BY-SA 4.0 — source
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