Ina Garten Marinara Sauce Recipe

There’s something magical about homemade marinara sauce simmering on the stove, filling your kitchen with the intoxicating aroma of garlic, tomatoes, and herbs.

The Ina Garten Marinara Sauce Recipe is the gold standard for Italian-American cooking simple, elegant, and bursting with flavor. Made with just a handful of high-quality ingredients, this Ina Garten marinara sauce delivers a rich, versatile pasta sauce that rivals any Italian grandmother’s secret recipe.

Whether tossed with spaghetti, layered in lasagna, or served as a dipping sauce, this Ina Garten pasta sauce offers restaurant-quality results every single time.

What Does It Taste Like?

This ina garten spaghetti sauce offers a beautifully balanced flavor profile that’s both rich and bright. The sauce delivers sweet, caramelized notes from the sautéed onions paired with a subtle garlic undertone that never overpowers.

The red wine adds sophisticated depth and complexity, while the crushed tomatoes provide a robust, slightly tangy base. Fresh parsley brings an herbaceous brightness that cuts through the richness, and the kosher salt and black pepper enhance every layer of flavor.

The result is a silky, restaurant-quality marinara with just the right amount of acidity and sweetness comfort food at its finest.

Ina Garten Marinara Sauce Ingredients

• 1 tablespoon good olive oil
• 1 cup chopped yellow onion (1 medium onion)
• 1 ½ teaspoons minced garlic
• ½ cup good red wine (such as Chianti)
• 1 (28-ounce) can crushed tomatoes or plum tomatoes in puree, chopped
• 1 tablespoon chopped fresh flat-leaf parsley
• 1 ½ teaspoons kosher salt
• ½ teaspoon freshly ground black pepper

Kitchen Utensils

• Large 12-inch skillet
• Sharp knife
• Cutting board
• Wooden spoon or spatula
• Measuring spoons
• Can opener
• Garlic press (optional)

Preparation and Cooking Time

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 4-6 servings (about 3 cups of sauce)

Ina Garten Marinara Sauce Recipe Instructions

Step 1: Heat 1 tablespoon of good quality olive oil in a large 12-inch skillet over medium heat until it shimmers slightly.

Step 2: Add the chopped yellow onion to the skillet and sauté over medium heat, stirring occasionally, until the onion becomes translucent and soft, about 5 to 10 minutes. Don’t rush this step properly caramelized onions add sweetness to your marinara sauce.

Step 3: Add the minced garlic to the pan and cook for 1 additional minute, stirring constantly to prevent burning. The garlic should become fragrant but not browned.

Step 4: Pour in the red wine (Chianti works beautifully) and increase the heat to high. Use your wooden spoon to scrape up all the brown bits stuck to the bottom of the pan this fond adds incredible flavor. Cook until almost all the liquid evaporates, approximately 3 minutes.

Step 5: Stir in the crushed tomatoes, chopped fresh parsley, kosher salt, and freshly ground black pepper. Mix everything together until well combined.

Step 6: Cover the skillet with a lid, reduce the heat to the lowest setting, and let the sauce simmer gently for 15 minutes. This allows all the flavors to meld together beautifully.

Step 7: Remove from heat, taste, and adjust seasoning if needed. Your homemade marinara sauce is now ready to serve over your favorite pasta or use in any recipe calling for tomato sauce.

Customization and Pairing for Serving Ideas

1. Classic Spaghetti Marinara: Toss this ina garten marinara sauce with al dente spaghetti, finish with freshly grated Parmigiano-Reggiano cheese, and garnish with fresh basil leaves. It’s simple Italian perfection that lets the sauce shine.

2. Eggplant Parmesan Base: Use this marinara as the tomato sauce layer in eggplant parmesan. The wine-enriched depth complements the breaded eggplant beautifully and adds restaurant-quality sophistication to this classic dish.

3. Meatball Sub Hero: Slather this sauce over homemade or store-bought meatballs nestled in a crusty Italian roll, top with melted mozzarella and provolone, and broil until bubbly for an irresistible sandwich.

4. Elegant Brunch Spread: Serve a refined brunch featuring Ina Garten Quiche Lorraine alongside ina garten deviled egg, creating a balanced plate that feels rich yet light, perfect for relaxed mornings or stylish weekend gatherings.

5. Pizza Sauce Alternative: Spread a thin layer of this marinara on pizza dough before adding your toppings. The red wine adds complexity that elevates homemade pizza to artisan-level quality.

6. Shakshuka-Style Eggs: Create an Italian-inspired breakfast by simmering eggs directly in the warm marinara sauce. Serve with crusty bread for dipping it’s a protein-packed brunch that impresses every time.

7. Comfort Dinner Night: A cozy dinner works beautifully when ina garten vegetable lasagna is paired thoughtfully with ina garten beef stroganoff, offering comforting textures and satisfying flavors that feel indulgent, hearty, and ideal for family-style meals.

8. Pasta Bake Foundation: Mix this sauce with penne, ricotta cheese, mozzarella, and Italian sausage, then bake until golden and bubbling. The ina garten pasta sauce provides the perfect moisture and flavor base for any baked pasta dish.

9. Casual Party Table: For casual entertaining, combine ina garten beef chili with pastalaya to create a bold, crowd-pleasing spread that delivers warmth, spice, and filling comfort, making it perfect for game nights or friendly get-togethers.

10. Dipping Sauce Duo: Serve this marinara alongside crispy mozzarella sticks, garlic knots, fried calamari, or zucchini fritters. The fresh parsley and wine notes make it far superior to jarred alternatives for appetizer dipping.

Tips for Perfect Marinara Sauce

1. Quality Ingredients Matter: Since what is marinara sauce comes down to just a few simple ingredients, quality is paramount. Use good olive oil (not the cheapest option), San Marzano tomatoes when possible, and a decent red wine you’d actually drink. The better your ingredients, the better your final sauce will taste.

2. Don’t Skip the Wine Reduction: The step where you cook down the red wine until it almost evaporates is crucial for developing depth of flavor. This process concentrates the wine, removes the harsh alcohol taste, and creates a rich, complex foundation that sets this ina garten marinara sauce food network recipe apart from basic tomato sauces.

3. Low and Slow Wins the Race: Resist the urge to crank up the heat after adding the tomatoes. Gentle simmering on the lowest heat setting allows the flavors to meld without scorching the bottom of your pan or creating a bitter taste. Patience rewards you with a perfectly balanced sauce.

4. Fresh vs. Dried Herbs: While this recipe calls for fresh flat-leaf parsley, you can experiment with adding fresh basil at the end of cooking (never cook fresh basil for long periods). If using dried Italian herbs, add them earlier in the cooking process so they have time to rehydrate and bloom.

5. Customize the Texture: If you prefer a chunkier marinara sauce, use whole plum tomatoes and break them up with your spoon as they cook. For a silkier sauce, blend the finished marinara with an immersion blender. The copycat ina garten marinara sauce recipe is forgiving and adapts to your texture preferences.

6. The Onion Foundation: Take your time sautéing those onions until they’re truly translucent. Undercooked onions will taste sharp and raw in the finished sauce, while properly softened onions add natural sweetness that balances the tomato acidity. This step sets the flavor foundation for everything that follows.

7. Season at the End Too: While the recipe includes salt and pepper during cooking, always taste your finished sauce and adjust the seasoning. Tomatoes can vary in acidity and sweetness depending on the brand and season, so your palate is the best guide for achieving perfect balance. A pinch more salt or a crack of fresh pepper can transform good sauce into great sauce.

Storage and Reheating Guidance

Store this marinara sauce in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months. Reheat gently on the stovetop over low heat, stirring occasionally, or microwave in 30-second intervals until warmed through.

Common Queries and FAQs

Here, we’ve got you covered with some common questions about the Ina Garten Marinara Sauce Recipe that people often ask.

Q: What is marinara sauce made of?

Traditional marinara sauce is made from tomatoes, garlic, olive oil, and herbs. This ina garten marinara sauce recipe includes onions, red wine, parsley, salt, and pepper for added depth and complexity while maintaining the classic simplicity.

Q: Can I substitute white wine for red wine in this recipe? 

Yes, you can use white wine, though the flavor profile will be lighter and slightly more acidic. Red wine adds depth, richness, and subtle tannins that complement the tomatoes beautifully, which is why it’s preferred in this recipe.

Q: What’s the difference between marinara sauce and spaghetti sauce?

Marinara sauce is a simple, quick-cooking tomato sauce with minimal ingredients. Spaghetti sauce (or Sunday gravy) is typically simmered for hours and often includes meat, multiple herbs, and additional vegetables. This ina garten spaghetti sauce leans toward authentic marinara simplicity.

Q: Can I make this marinara sauce without wine?

Absolutely. Substitute the wine with an equal amount of low-sodium vegetable broth or chicken stock, plus 1 teaspoon of red wine vinegar or balsamic vinegar to maintain some acidity and complexity in the sauce.

Q: How do I make marinara sauce thicker? 

To thicken your sauce, simmer it uncovered for an additional 10-15 minutes to allow more liquid to evaporate. Alternatively, stir in 1-2 tablespoons of tomato paste. You can also add a cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon water) if needed.

Q: Should I use crushed tomatoes or whole tomatoes?

Crushed tomatoes create a smoother, more uniform sauce quickly, which is perfect for this 30-minute recipe. Whole plum tomatoes give you more control over texture and tend to be sweeter, but require crushing by hand or with a spoon during cooking.

Q: Can I add meat to this marinara sauce?

Yes! Brown Italian sausage, ground beef, or pancetta before adding the onions. Remove the meat, proceed with the recipe as written, then return the meat to the sauce during the simmering stage. This transforms it into a hearty meat sauce.

Q: Why is my marinara sauce bitter?

Bitterness usually comes from burnt garlic, overcooked tomato seeds, or poor-quality canned tomatoes. Always cook garlic briefly (just 1 minute), use good-quality canned tomatoes, and add a pinch of sugar if needed to balance acidity.

Q: How long does homemade marinara sauce last?

Properly stored in an airtight container, this best marinara sauce lasts 5 days in the refrigerator or up to 3 months in the freezer. Always cool the sauce completely before storing, and leave headspace in containers for freezer expansion.

Q: Can I double this marinara sauce recipe?

Definitely! This recipe doubles beautifully. You may need to use a larger skillet or pot and extend the simmering time slightly (20-25 minutes instead of 15) to ensure all the flavors meld properly in the larger quantity.

Q: What kind of tomatoes should I use for marinara sauce?

San Marzano tomatoes (either crushed or whole) are considered the gold standard for Italian sauces due to their sweet flavor and low acidity. However, any quality canned crushed tomatoes or plum tomatoes in puree work excellently in this recipe.

Q: Do I need to add sugar to my marinara sauce?

This recipe doesn’t call for sugar because the caramelized onions and quality tomatoes provide natural sweetness. However, if your tomatoes taste overly acidic, add 1/4 to 1/2 teaspoon of sugar to balance the flavors.

Q: Can I use fresh tomatoes instead of canned?

Yes, but you’ll need about 2 pounds of fresh Roma or plum tomatoes. Blanch, peel, and chop them before using. Keep in mind that canned tomatoes are actually picked at peak ripeness, so they often deliver more consistent flavor year-round.

Q: What’s the best pasta to serve with this sauce?

This versatile marinara pairs beautifully with any pasta shape. Spaghetti, linguine, penne, rigatoni, and fettuccine all work wonderfully. Choose shapes with ridges or hollows to capture more of the delicious sauce.

This Ina Garten marinara sauce recipe proves that restaurant-quality flavor doesn’t require complicated techniques or hours of simmering. With just eight simple ingredients and 30 minutes, you can create a homemade marinara sauce that outshines any jarred alternative.

The secret lies in quality ingredients, proper technique, and that splash of red wine that adds incredible depth. Now that you know how to make marinara sauce like the Barefoot Contessa herself, you’ll never go back to store-bought. Grab your skillet and get cooking your taste buds will thank you!

You can also follow us on Pinterest, and YouTube for more delicious updates and kitchen inspiration. Your feedback and support mean the world to us!