Homemade Chunky Marinara Sauce
I have a confession to make – I’m a RAGÚ® girl. That’s right – jarred spaghetti sauce. Over the years I’ve tried other brands but none seemed to compare to RAGÚ® ; no matter how much I “doctored” the sauce up. I add my own seasonings and vegetables to the RAGÚ® sauce to sort of call it “my own sauce”. I’ve tried to make it from scratch but either I would be disappointed or other family members didn’t care for it. So I just stuck with what worked for us all and kept the peace; that is, until NOW.
I found a recipe that was easy, full of flavors, and vegetables – oh my goodness this is it, my friends – this Homemade Chunky Marinara Sauce is so delicious and perfect. No one complained, everyone ate it and even asked me to add meatballs to the leftover sauce for the next meal! I struck gold, ya’ll.
This Homemade Chunky Marinara Sauce is busting with flavors from the tomatoes, garlic, fresh herbs, and vegetables. It’s simple to make and perfect over pasta with our without a meat sauce. I think it was even better the second day! You can freeze the sauce, too. If you have picky eaters that don’t care for “chunky” sauce give it a whirl with the immersion blender to hide the vegetables. I’m still a RAGÚ® gir at heart; however, I have conquered making marinara sauce that isn’t from a jar! That makes me a happy girl!
Making your own pasta is a cinch as well. I’ve got an easy tutorial and recipe on the blog for making your own Pasta – here!
Homemade Chunky Marinara Sauce
Ingredients
- 1/4 cup olive oil
- 2 medium carrots diced into 1/2-inch pieces
- 1 stalk celery diced into 1/2-inch pieces
- 1 large yellow onion diced into 1/2-inch pieces
- 3 cloves garlic minced
- 1 tbsp chopped fresh oregano
- 1/8 to 1/4 red pepper flakes depending on your tastes
- 1 can 28 oz Hunt's tomato sauce puree
- 1 can 28 oz Hunt's crushed tomatoes (do not drain)
- 8 to 10 fresh basil leaves chopped
- salt and pepper to taste
Instructions
- Heat the olive oil in a large saucepan set over medium heat and add the carrots, celery and onions, and cook until soft and translucent, about 8 - 10 minutes. Give it a stir occasionally.
- Stir in the garlic and cook for 1 minute, then add in the oregano, red pepper flakes, tomato puree, crushed tomatoes and liquid,and add salt and pepper. Bring to a simmer and cook for about 30 minutes. Add the chopped basil and let simmer another 30 minutes.
- Serve over pasta and top with freshly grated Parmesan cheese.
Notes
Nutritional Disclaimer
“Blogghetti” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Enjoy!
