Spaghetti sauce, pasta sauce or marinara – what ever you call it – is easy to make from a few staples in your pantry in about 30 minutes. It’s better, healthier and cheaper to make than most quality jarred brands. Freeze any leftovers. This sauce is versatile used for pasta, chicken, shrimp, fish, meatballs, and many dishes. To grind whole spices, use a mortar and pestle or an small electric spice and coffee grinder.
Keyword marinara, pasta, Sauce
Prep Time 10minutes
Cook Time 20minutes
1cupfinely chopped onion
3largegarlic cloves finely chopped
1tablespoondried talian herb blend
2teaspoonswhole anise seedor fennel seed
1/4teaspoonred peppermore or less to your heat preferences
128 ouncecan crushed tomatoes
115 ouncecan tomato sauce
Heat olive oil in a medium pot over medium low heat and add onion. Cook until onion is soft and translucent. Add garlic and cook 1 minute longer. Add the basil, ground anise seed, black pepper, red pepper, salt, tomatoes and sauce, and wine if using. Cover and simmer sauce for 20 minutes until flavors are blended. For a smoother sauce, puree briefly in blender.