World's Best Marinara Recipe -
World's Best Marinara Recipe
  • READY IN 55 mins

World's Best Marinara

Recipe by  

"The only marinara you'll ever need! Serve with your favorite pasta."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    40 mins

    55 mins


  1. Heat olive oil in a saucepan over medium heat; cook and stir onion and garlic until fragrant, about 2 minutes. Add mushrooms, red bell pepper, and parsley; cook and stir until mushrooms are slightly softened, about 2 minutes. Add oregano, sugar, basil, rosemary, sage, red pepper flakes, salt, and black pepper; stir to combine, 2 minutes.
  2. Stir tomato sauce into seasoned onion-mushroom mixture; cook over low heat until flavors have combined, 30 minutes.
  3. Transfer half the sauce to a blender; blend until smooth. Return to saucepan with the remaining sauce; stir to combine.
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Reviews More Reviews

Mar 12, 2013

It was a very good base recipe. I omitted the mushrooms and cut the parsley to 1/4 cup added two cups of fresh tomatoes and put all the herbs into the blender with a can of diced tomatoes and pured it. Instead of olive oil I browned some hamburger and added onions and garlic, sauteing them in the grease while the ground beef cooked. Didnt have bell peppers and added salt to taste after all the ingredients were added together. Just waiting now to see if it cooks down (thickens) but the flavor is spot on! Awesome recipe for just a bunch on ingredients from my fridge, pantry and cabinet!

Mar 18, 2013

Unusual for me, but pretty much followed this & used with "ziti & eggplant". 'Didn't use mushrooms, red bell pepper, rosemary or sage. 'Think that 2T oregano is supposed to be 2t - so I did 2t. Only added 1T sugar & it was enough. I cooked the eggplant in the sauce then blended it. Nice thick sauce, but not too thick or too tomatoey. Two days later, K, 13, wants it again. Yay! Next time since adding the eggplant to "dilute" the sauce, I'll use puree or crushed & more, up to double, the spices. I'll blend in halves, too. It all fit in the blender, but blending made it orange-y. Maybe blending in halves it won't be so orange. :? :) Time2: less orange, but orange. :) 'Used crushed. Shoulda been sauce. I added water & wine, but it still tasted too tomatoe-y/concentrated with crushed. Next time, sauce with double spices.

Jul 20, 2015

this was pretty tasty.. i cut this down to 2 servings as i needed marinara sauce for Little Lamb Meatballs in a Spicy Eggplant Tomato Sauce (on this site).. i reduced the parsley by half.. reduced the oregano (dried) to 1/2 tsp.. left out the sugar and black pepper.. added 3 T red wine and a cut up roma tomato.. ty for the recipe

May 31, 2015

Just finished making this recipe and it is easy to make with great taste. Today I didn't have any mushrooms but I did have everything else in my cabinet. Added a dash of sherry to the onion mixture, at the end, to replace the mushrooms. It worked great. Emulsified the sauce then added a tablespoon of butter. That gave it a bit of a creamy feel. Love this recipe and will make it again and again!

Jan 10, 2015

This marinara sauce was amazing.Spicy and sweet.I have never had a better one anywhere.

Dec 20, 2013

ThiS Is The Only Sauce Recipe I Use. It's Very Versatile. Really GreAT On stuffed Shells. I Don't Use Mushrooms. It Always Gets Rave Reviews And Recipe requests


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  • Calories
  • 75 kcal
  • 4%
  • Carbohydrates
  • 13 g
  • 4%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 2.2 g
  • 3%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 2.9 g
  • 6%
  • Sodium
  • 666 mg
  • 27%

* Percent Daily Values are based on a 2,000 calorie diet.

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