Authentic Italian Marinara Sauce with Soffritto
This rich, traditional Italian marinara sauce starts with a flavorful soffritto of onion, carrot, and celery, then simmers with sweet San Marzano tomatoes (or tomato purée if needed). Perfect for pasta, pizza, baked dishes, and more — a true taste of classic Italian comfort food made simple and unforgettable.
Ingredients
For the Soffritto
- 200 g yellow onion finely diced
- 100 g carrot finely diced
- 100 g celery finely diced
- 5 tbsp olive oil
For the Marinara Sauce
- 800 g canned San Marzano tomatoes
- 1 tsp dried basil about 2 g
- 1 tsp dried oregano about 2 g
- 1/2 tsp red pepper flakes about 1 g
- 5 cloves garlic minced
- 1 tsp salt adjust to taste
- 1/2 tsp black pepper about 1 g
- 1 –2 tsp sugar optional, to balance acidity if needed
- Fresh basil for finishing optional
Instructions
Prepare the Soffritto
- Place the onion, carrot, and celery into a food processor.
- Pulse until finely minced but not pureed.
Cook the Soffritto
- In a large saucepan, heat the olive oil over medium heat.
- Add the minced soffritto.
- Sauté gently for 10–15 minutes, stirring often, until very soft and translucent (not browned).
Add Garlic and Pepper Flakes
- Stir in the minced garlic and red pepper flakes.
- Sauté for 30–60 seconds, just until fragrant. Do not let the garlic brown.
Deglaze with Wine (Optional)
- Add a splash (about 1/4 cup) of dry white or red wine if desired.
- Let it cook for 1–2 minutes until mostly evaporated.
Add Tomatoes and Herbs
- Pour in the crushed San Marzano tomatoes (or tomato purée).
- Stir in the dried basil, dried oregano, salt, and black pepper.
Simmer the Sauce
- Bring to a simmer, then lower the heat.
- Simmer uncovered for 30–45 minutes, stirring occasionally, until thick and flavorful.
Finish and Adjust
- Taste and adjust seasoning if needed. Add a pinch of sugar if the sauce is too acidic.
- Stir in fresh basil before serving if desired.