Imagine this: a Sunday afternoon spent idling on the couch, a pot simmering away on the stove, and your kitchen redolent with the holy, salivary aroma of tomatoes and garlic. That’s marinara sauce in a nutshell a bowl of hug. Don’t be taken in by the simplicity of it all, though. It is a field of opinion where home cooks and culinary legends pledge their allegiance to their own.
Some of them add sugar to mellow the acidity of the tomatoes, some tomato paste for depth, and herbs such as basil or oregano are topics of fiery debate. Even Marcella Hazan’s minimalist recipe, with butter and onions, has its fanatics. Years of bubbling, scribbling, and grilling Italian chefs later, I embarked on unscrambling the secret of a marinara that’s not just good, but memorable. Here’s what I found out, summarized in a recipe that’s easy, authentic, and flat-out great.
Why Marinara Wins Hearts
Marinara isn’t sauce it’s attitude. It’s Italy in each bite, all founded on a handful of ingredients that harmonize when they’re taken care of. I sat down with two Italian chefs, Francesco Lucatorto from Los Angeles’s Ceci’s Gastronomia and Marco Dalla Fontana of Detroit’s Adelina, who both espoused the same catechism: simplicity. Their marinara plays it straight tomatoes, olive oil, garlic, and a hint of herbs because good ingredients don’t require an entourage to make their mark.
- Small But Mighty Ingredient List: All you require is four heavy hitters: whole peeled San Marzano tomatoes, tomato paste, garlic, and basil, with olive oil and some minute flaking salt. That’s it. Less stress, greater taste.
- Quality Is King: What sets a wicked marinara apart is beginning with top-notch ingredients. San Marzano tomatoes are the main attraction here, with natural sweetness rendering sugar unnecessary.
- Care at Every Step: Simplicity is not sloppiness. Sauté garlic very slowly and on low heat so that it doesn’t become bitter, and cook the sauce a tiny bit longer than that to meld all of the flavors together but to preserve its fresh, living essence.
It’s not short-cutting the opposite: letting each ingredient have its moment in the sun in a sauce that will be like a hug from Italy.
The Power of Great Ingredients
Marinara magic begins with what you add to the pot. I’ve learned from chefs such as Giada De Laurentiis that you can’t cut corners on the good stuff. If you’re beginning with the good stuff to begin, you don’t have to use tricks or added-ins to make the sauce pop.
- San Marzano Tomatoes to the Rescue: These tomatoes are cultivated in Italy’s Campania province rich soil. They’re sweet, not acidic. They’re the key to an elite marinara. Cento brand is what I use because of the consistency, and Giada is devoted to them too.
- Tomato Paste with Attitude: A spoon of tube-pack tomato paste, as opposed to a can, introduces a deep, caramel sweetness. It’s more of a secret ingredient flavor balancer that gives the sauce an instant beautiful red glow.
- olive oil, the Unsung Hero: A whack of good-quality extra-virgin olive oil (I prefer a full-bodied Californian one) gives it a rich silkiness that holds everything together. It’s not fat it’s flavour.
Once you select ingredients this fine, the sauce practically makes itself. It’s more a matter of allowing each bite to shine.
Preparing as a Work of Love
Preparing marinara is similar to growing a garden you tend it, and it rewards you. It’s an easy process with a bit of patience and lots of love. Each stir, each bite, brings you closer to a sauce that is pure comfort.
- Start with Aromatics: Warm up olive oil and cook sliced garlic until it’s golden and fragrant. Add a pinch of red pepper flakes if you’re feeling a little spicy, but keep the heat low to avoid a bitter mess.
- Simmer with Soul: Add your tomatoes, salt, and basil, and then slow simmer the sauce for 25–30 minutes. Taste as you go along its the only way to know if the flavors are melding.
- Trust Your Instincts: Giada likes to slow-simmer 2–3 hours just for added depth, but even a quick cook time is a winner if you don’t overcook it.
This is not mere cooking this is ritual that transforms plain ingredients into something you’ll eat yourself spoonful by spoonful.
Homemade Four Cheese Ravioli
Equipment
- 1 Pasta Machine or rolling pin
- 1 Sharp Knife or Pizza Wheel
- 1 Large Pot for boiling ravioli
- 1 Large Skillet for pesto-Alfredo sauce
- 1 Large Mixing Bowl for dough and filling
Ingredients
Main
- 2 cups all-purpose flour plus more for dusting
- 3 large eggs
- 1 teaspoon olive oil
- ½ teaspoon kosher salt
- ½ cup whole milk ricotta cheese
- ¼ cup shredded mozzarella cheese
- ¼ cup shredded provolone cheese
- 1 tablespoon grated parmesan
- 1 large egg
- ¾ teaspoon dried parsley
- ¼ teaspoon kosher salt
- 1/8 teaspoon black pepper
- cold water for sealing
- 2 tablespoons olive oil
- 2 cloves garlic finely chopped
- 3 tablespoons prepared basil pesto
- 1 cup heavy cream
- ¼ cup grated Parmesan cheese
- 1 1/3 cups marinara sauce
Instructions
- Gather all ingredients. Dotdash Meredith Food Studios
- To prepare ravioli dough: Mound flour on a work surface and form a well in the center. Add eggs, olive oil, and ½ teaspoon salt to the well and beat together with a fork. Dotdash Meredith Food Studios
- Using a fork or your fingers, gradually mix egg mixture into flour, working from the center out and using your other hand to keep the flour mound steady until a thick paste forms. Using your hands, press in remaining flour until a shaggy dough forms. Dotdash Meredith Food Studios
- Knead dough until smooth and elastic, 8 to 10 minutes. (Dough should have consistency of modeling clay and bounce back when poked). Wrap dough in plastic wrap and let stand at room temperature for at least 30 minutes or up to 2 hours. Dotdash Meredith Food Studios
- While dough is resting, prepare the ravioli filling: Stir ricotta cheese, mozzarella cheese, provolone cheese, parmesan, egg, parsley, ¼ teaspoon salt, and pepper until well combined. Set the filling aside. Dotdash Meredith Food Studios
- Divide dough into 4 even portions; wrap each portion in plastic wrap. Working with one portion at a time, flatten dough to about 1/32-inch thickness. Roll the dough through a pasta machine at the widest setting. Fold the dough in thirds (like a letter), then run it through the machine at the same setting, folded edge first. Repeat the folding and rolling once more. Continue rolling the pasta twice through each consecutively smaller setting until dough is thin enough for you to see the outline of your hand through it. (Alternatively, if you do not have a pasta machine, roll dough with a rolling pin on a lightly floured work surface until dough is thin enough to see the outline of your hand through it, about 1/32-inch thickness). Dotdash Meredith Food Studios
- Cut dough sheet in half crosswise. On one half of the dough sheet, drop teaspoonfuls of ravioli filling 1-inch apart. Using your fingertip or a pastry brush, lightly brush dough with water around filling. Dotdash Meredith Food Studios
- Place second half of the dough sheet over the top and use your fingers to press around each portion of filling to press out any air and make the seal as airtight as possible. Dotdash Meredith Food Studios
- Using a sharp knife or pizza wheel, cut between the mounds to form squares (about 2- to 2 ½-inches each). Transfer ravioli to a baking sheet lightly dusted with flour. Repeat rolling and shaping process with remaining 3 dough portions. Dotdash Meredith Food Studios
- To prepare the sauce: Heat olive oil in a large skillet over medium heat. Stir in garlic and pesto sauce and cook, stirring constantly, until fragrant, about 1 minute. Stir in heavy cream; increase the heat to medium-high and bring to a boil. Reduce the heat to medium-low and simmer until slightly thickened, 3 to 5 minutes. Whisk in Parmesan cheese until melted. Remove from the heat and keep warm. Dotdash Meredith Food Studios
- Meanwhile, warm marinara sauce in a small saucepan over medium-low, stirring occasionally, until heated through, about 5 minutes. Dotdash Meredith Food Studios
- Bring a large pot of salted water to a rolling boil over high heat. Working in batches, add ravioli and return to a boil. Cook uncovered, stirring occasionally, until the ravioli float to the top and the filling is hot, 4 to 6 minutes. Drain well. Dotdash Meredith Food Studios
- To serve, divide ravioli between four warmed serving bowls. Drizzle marinara sauce on top, followed by cream sauce. Dotdash Meredith Food Studios
Notes
The Five Stars of Marinara
1. San Marzano Tomatoes: The Heartbeat
San Marzano tomatoes form the foundation of this sauce. They’re cultivated in Campania’s volcanic soil, sweeter and less acidic straight from the box, which makes them an ideal option for marinara. I use Cento brand whenever they’re amazing and always turn out.”. They are Giada’s secret weapons, and I understand why. Mash two 28-ounce cans with their liquid by hand for a coarse rustic texture. Only as a last resort can you use other tomatoes, but they will have preservatives or added salt that despoil the flavor.
2. Tomato Paste: The Flavor Booster
A quarter cup of tomato paste from a tube is your passport to an enriched, deeper sauce. Unlike the canned paste, which is citric acid-preserved, the tube version is salt-preserved and thus sweeter and cleaner flavored. Sauté it briefly for a minute or two in olive oil to release its caramelized secrets. Even Francesco, who does not use paste in his recipe, acknowledges that it provides the sauce with its gorgeous red color and silky texture.
3. Olive Oil: The Silky Touch
Don’t skim on the olive oil use a full half-cup of quality extra-virgin, such as a full-bodied California one. It’s not all extravagance; it tames the garlic, tames the tomato acidity, and makes the sauce itself rich and decadent. Giada insists on this step, swearing it’s the secret to good balance of flavors. Trust me, it’s every bit of worth it.
4. Garlic: The Gentle Giant
Garlic brings a warm, cozy vibe, but it’s easy to overdo. Slice ten cloves thin and cook them low and slow for 1–2 minutes until they’re golden, not brown. The “World’s Best Marinara” guide nailed it: burnt garlic is a dealbreaker, turning your sauce bitter. Keep it gentle, and you’ll get that perfect fragrant kick.
5. Basil: The Fresh Finish
A new sprig of basil adds a sweet, perfumy note. Add it to the reduction and let its essence infuse. Francesco sometimes substitutes a bay leaf for an earthy note, a suggestion only of just how adaptable this sauce can be. A small addition that makes a large impact.
Bringing It All Together
- Prepping with Care : Get hands-on from the start. Slice ten garlic cloves nice and thin, then crush two cans of San Marzano tomatoes with their juices in a big bowl. This messy, tactile step gives the sauce its rustic charm aim for chunks no bigger than 1.5 inches. Have your tomato paste, basil sprigs, and salt ready to go, and you’re set to cook.
- Building the Flavor : Heat 1/2 cup olive oil in a Dutch oven over medium-low heat until it becomes shiny. Sauté the garlic 1–2 minutes until fragrant and golden. Add a pinch of red pepper flakes, if you desire the explosion of a little kick. Add a quarter cup tomato paste and sauté 2–3 minutes until reddish color and smelling so good. Magic is occurring here.
- Simmering to Glory : Add in their liquid, two sprigs of basil, and half a teaspoon kosher salt to the crushed tomatoes. Bring the heat to medium-high to achieve an active simmer, then to medium for a gentle bubble of 25–30 minutes. Stir occasionally, taste and add salt throughout. If you like a thicker sauce, cook it just a bit longer, but keep those sugars in check don’t caramelize them.
Making It Your Own
- Fun Twists to Try : Basil’s the classic, but do it. Substitute a bay leaf like Francesco does to introduce an earthier, richer flavor or sprinkle in a pinch of dried thyme for variation. Want some heat? Add more red pepper flakes. To impart a Marcella Hazan flair, cut back on the olive oil by half and stir in a spoonful of cold butter towards the end for a creamy, ethereal finish. Adding a splash of red wine or lemon juice to Giada’s suggestion will also give things a lift.
- So Many Ways to Enjoy : This marinara is a rockstar when used as a base for pasta spaghetti, bucatini, or homemade gnocchi, and finished with parsley and Parmesan. It’s wicked on chicken parmesan, vegan lasagna, or as a base for pizza topped with melted mozzarella. Serve it for dipping mozzarella sticks or calamari, or as a base for seafood dishes like shrimp marinara. Giada suggests it’s a good starting point for arrabbiata or puttanesca add some heat or capers and olives.
Eggs in Purgatory
Equipment
- 1 Large skillet or frying pan Preferably non-stick or well-seasoned cast iron to prevent sticking.
- 1 Spatula or Ladle For stirring sauce and carefully scooping eggs.
- 1 Measuring Spoons For accurate seasoning.
- 1 Cheese Grater If using block Parmesan.
Ingredients
Main
- 1 Tablespoon Olive Oil
- 5 whole Eggs
- ½ teaspoons Salt
- ½ teaspoons Pepper
- 2 cups Marinara Sauce Jarred
- 1 Tablespoon Parmesan Cheese Grated
- ½ teaspoons Dried Parsley
Instructions
- Heat olive oil in a large skillet or frying pan over medium heat.
- Pour the marinara sauce into the skillet, add salt and pepper, and bring it to a gentle simmer, stirring occasionally.
- Create 5 small indentations or ‘wells’ in the simmering sauce using the back of a spoon.
- Carefully crack one egg into each well, ensuring the yolks remain intact.
- Reduce heat to low, cover the skillet, and cook for 5-8 minutes, or until the egg whites are set and the yolks are still runny (or to your desired doneness).
- Remove the skillet from the heat.
- Garnish generously with grated Parmesan cheese and dried parsley.
- Serve immediately, ideally with crusty bread for dipping.
Notes
2. **Egg Doneness**: The beauty of ‘Eggs in Purgatory’ lies in the runny yolk. Cook until the whites are just set but the yolks remain fluid. A lid helps steam the tops of the eggs for even cooking without flipping.
3. **Enhancements**: For an extra layer of flavor, sauté minced garlic or finely chopped onion in the olive oil before adding the marinara. A pinch of red pepper flakes can add a pleasant warmth and ‘purgatory’ kick.
4. **Serving**: This dish is best served immediately with crusty bread for dipping, which is essential for sopping up the delicious sauce and runny yolks.
Save It for Later
This sauce keeps like a dream. Store it in an airtight container in the fridge for up to four days or freeze it for six months. The flavors only get better with time. When you’re ready, reheat gently on low, or thaw if frozen, and you’ve got instant comfort. Giada’s cool with five days in the fridge or three months in the freezer, so you’ve got options.
This marinara is more than a recipe it’s a love letter to simple, honest cooking. With a few quality ingredients and a little care, you’ll create a sauce that’s rich, vibrant, and endlessly versatile. Whether it’s coating pasta, topping pizza, or dipping breadsticks, it’s a taste of Italy you’ll want to share with everyone. So grab your pot, crank up some music, and let’s make something delicious. Buon appetito!
