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Home made Marinara Spaghetti Sauce

A detailed walk through of the marinara sauce, an all natural, made-from-scratch and fresh home made version of the ever favorite Italian spaghetti sauce.
Course Sauce
Cuisine Italian
Keyword Marinara pasta sauce
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings 4
Author Victoria


  • 3 lbs Tomatoes
  • 4 mushroom optional
  • 1 bell pepper
  • 1 medium carrot
  • 4 cloves garlic
  • 1 white onion
  • 2 bay leaves
  • A handful of oregano
  • A handful of basil leaves
  • A few parsley stems
  • 1/3 cup Parmesan cheese
  • 2 Tbsp olive oil
  • 1 tsp honey
  • A sprinkle of black pepper
  • 1/4 cup red wine


  • Bring a large pot of water to boil over high heat. Also prepare a bowl of icy-cold water.
  • Remove the stems from tomatoes (if any), then use a the tip of your knife to mark an X on the bottom of each tomato.
  • Carefully drop them all into the boiling water, heat for 30 seconds, not too long.
    Tomatoes in boiling-water
  • Remove tomatoes from boiling water and transfer them to the prepared icy cold bowl. This should make the skin falling right off when you start peeling.
    Tomatoes in iced-water bowl
  • Peel all the skins off the tomatoes, cut into halves and remove seeds.
  • Throw all tomatoes flesh into food processor and puree them. Control your texture of how thick or chunky you want your sauce to be here. I like mine creamy and mushy so, yeah puree.
  • Peel the skin and cut carrot in to halves.
  • Grate half the carrot, leave the other half till the very end.
  • Dice onion, bell pepper.
  • Thinly slice or chunk mushroom.
  • Finely chop or mince oregano, basil leaves and some parsley.
  • Mince garlic.
  • Place a large pot on medium heat and add the olive oil.
  • When oil is hot, add minced garlic and diced onion, stir until onion become tender and translucent.
  • Add grated carrot, puree/chunk tomatoes, bell pepper and stir well to mix. Turn heat down and let simmer for about 5 minutes to vaporize some excess water.
  • Add all the herbs: oregano, basil, parsley, bay leaves, etc. to pot. Also add 1/4 cup red wine to pot, stir well and let simmer.
  • While uncover, simmer at for an hour then cover and simmer for another hour and stirring in between.
  • Add the half carrot that we left earlier in the sauce. Keep simmering for 30 minutes
  • Remove the whole carrot piece and 2 bay leaves from sauce, be careful, it's hot and may splatter.
  • Then Add sliced mushroom (if use) and cheese in, stir well and simmer for 5 minutes or until all cheese melt and mushroom's done.
  • Finally add 1 tsp of honey (or skip this if you like the natural sweetness) and a sprinkle of ground black pepper. Stir well and remove from heat.
  • The sauce is ready to serve or can be freeze for later uses.