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Slow Simmered Marinara Sauce

Marinara 3 - The Culinary CompassI feel like one thing anyone who cooks strives for is to have their own sauce recipe. After years of eating sauce from the jar, my eyes were opened to the freshness of homemade sauce when I attempted to make it myself.

Even the first attempt with just some tomatoes and herbs, something clicked. I needed to figure this out. Any good sauce is made with different layers of flavor and how people get there is all up to them.

Marinara 2 - The Culinary Compass I’ve heard everything from veggies, butter, wine, and even fish sauce… yes, fish sauce in marinara, make it great. I personally skipped the fish sauce and went for a good dry red wine. Another key to this sauce is grating the onion. It’ll come out as an applesauce texture, but this ensures that you won’t get full bites of onion in the sauce. I’d like to thank my Italian co-worker for that tip.

Marinara 4 - The Culinary CompassRemember that pasta from the last post and those Baked Turkey Meatballs from the post before that…. ? It’s perfect for a Sunday afternoon when you have the time to relax and make this awesome meal.

Slow Simmered Marinara Sauce

Slow Simmered Marinara Sauce

Yield: 5-6 servings
Prep Time: 15 minutes
Cook Time: 3 hours
Total Time: 3 hours 15 minutes

Slow simmered marinara that's full of layers of flavor


  • 2 tablespoon olive oil
  • 1 yellow onion, grated with small grate
  • 3 cloves garlic, minced
  • ½ teaspoon red pepper flakes
  • ½ cup dry red wine
  • 2 28oz crushed tomatoes
  • ½ tablespoon dried oregano
  • 1 tablespoon dried parsley
  • ½ teaspoon dried thyme
  • ½ tablespoon dried basil
  • 1 teaspoon salt
  • ½ teaspoon pepper


  1. Heat olive oil in a large sauce pan. Add onion and garlic. Cook until aromatic and onions start to brown between 3-5 minutes. Add red pepper flakes and cook another minute.
  2. Add wine and scrape up any browned bits. Allow to simmer 5 minutes so wine reduces in half so little liquid is left.
  3. Mix in tomatoes, oregano, parsley, thyme, basil, and salt and pepper. Let simmer on low, uncovered for three hours.
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 112Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 635mgCarbohydrates: 16gFiber: 4gSugar: 9gProtein: 3g

Nutrition provided is only an estimate.

Did you make this recipe?

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Sam Ellis

Hey there! I'm Sam and if there are two things I love most in this world, it's food and travel... and my dog, Tucker. I'm using my little corner of the internet to explore everything I love and I'd love for you to join me!


Saturday 23rd of February 2019

I made this, it’s absolutley amazing. The spice lvl for me wad on point. This recipe will probably be my go to recipe from now on- albeit slightly different. In the spagghetti I just made, the only thing where I deviate from the recipe was adding chilli flakes instead of red pepper and using powder garlic instead of fresh due to lack of availabilty of those ingredients at my terms of cooking,


Thursday 28th of February 2019

Hi Ann!

I'm so glad to hear that you made and love the sauce! Your substitutions sound delicious and I hope you continue to enjoy!


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