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The Best Marinara Sauce Ever!

Did I just say that? Well yes, I did, I can surely pat myself on the shoulder and tell you for sure that you will absolutely love, love, love this beautiful Marinara sauce.

This sauce really takes no time to make, gather all your ingredients and let the flavors blend together and presto a fresh homemade Marinara sauce for your homemade pasta!!

If you looking for a fresh homemade pasta recipe, look no further. Here are a couple of recipes you can try. Below you shall find a few links to some of my video recipes.

My chocolate pasta...yes I did say chocolate :D And my Ravioli recipe made with just durum semolina flour.

“By eating meat we share the responsibility of climate change, the destruction of our forests, and the poisoning of our air and water. The simple act of becoming a vegetarian will make a difference in the health of our planet.” ~Thích Nhất Hạnh


  • 4 tbsp. olive oil ( plus )

  • 2 pinches baking soda

  • 1/2 teasp. black pepper ( plus )

  • 1 tbsp. maple syrup

  • 1/8 teasp. of ground clove

  • 1 1/2 teasp. shiitake powder

  • 1 large onion chopped

  • 1/2 tbsp. salt ( plus to taste )

  • 3 large cloves of garlic crushed

  • 1 med. size carrot

  • 1/2 stick of celery

  • 1 to 2 bay leaves

  • 2 jars of tomato purée ( 680 ml each )

  • 1 jar ( 680 ml ) water

  • 15 to 20 Halves of sundried tomatoes ( Plus 1 cup water to purée sundried tomatoes )

  • 2 tbsp. parsley pesto ( plus )

  • 1 tbsp. basil pesto ( plus )

Note: when I say ( plus ) next to the ingredients, it really is up to you if you want to add more


  1. In a dutch oven over a low to medium heat add the oil, baking soda, black pepper, maple syrup, ground cloves, shiitake powder and onion and crushed garlic. Give it a good mix and sauté on a medium heat untill your onions are nice and golden, this will not take long keep an eye on it, so not to burn your onions.

  2. When you get a beautiful golden colour on your onions, you can then add the salt, carrots, celery, bay leaves, sundried tomato purée, your jarted tomato purée and water.

  3. Bring your sauce to a boil, as soon as you reach your boil point, lower your heat to low. Add some Parsley pesto, and cook for 1 to 1 1/2 hours. ( depending on how thick you want your sauce reduced )

  4. When your sauce is finished and ready add the rest of your parsley pesto and basil pesto. Check to see if you are satisfied with your salt and pepper, add if you need more. And enjoy!

You can watch the video here

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