growing up, i was lucky enough to have a mother that made pasta sauces from scratch rather than bought in a jar.

this taught me that it’s simple, tasty, and worth it to make your own sauces.

from spaghetti bolognese to pasta carbonara.

i also like to think it’s a heck of of a lot healthier.

this is a simple, delicious marinara sauce. it’s perfect for pastas, over meats, over veggies, or on a chicken or eggplant parmesan.


marinara sauce

serves 6


  • 1 can diced tomatoes
  • 1 small can tomato sauce
  • 1/2 yellow onion, diced
  • 2 large carrots, peeled and diced
  • 2 tsp. minced garlic
  • 2 Tbsp. olive oil
  • 1/2 c. stock (veggie or chicken)
  • 1 bay leaf
  • salt & pepper
  • italian seasoning or oregano
  • season salt (optional)


heat the olive oil in a pot on  medium heat. once hot, add the onions and carrots. cook for about 7 to 10 minutes, or until the onions are translucent. add the garlic and cook for another 3 minutes.

add the tomatoes with the juices, tomato sauce, and stock. stir until all combined. add about 2 tsp. of salt and 1 tsp. pepper. throw in a couple shakes of italian seasoning and/or oregano. i also like to add a dash or two of season salt to add some more flavor. add the bay leaf. (the best way to test your seasonings is to taste every so often & add when needed).

bring the sauce up to a boil, then reduce the temperature to a low heat. let the sauce simmer for 20 – 30 minutes uncovered. it should reduce down until a bit chunky. remove the bay leaf before serving.

-ready for grubbing-

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