Spaghetti Marinara Recipe

Sauté aromatics

Heat 2 tbs olive oil in a large saucepan over medium heat. Add the finely chopped onion and sauté until translucent and soft, about 6–8 minutes. Add the minced garlic and cook 30–60 seconds until fragrant, stirring so garlic doesn't brown.

Build the sauce

Stir in 2 tbs tomato paste and cook 1–2 minutes to deepen the flavor. Add the crushed tomatoes, 1 cup water or broth, 1 tsp dried oregano, 1 tsp dried basil, 1 tsp sugar (if using), and red pepper flakes. Stir to combine.

Simmer

Bring the sauce to a gentle simmer, then reduce heat to low. Partially cover and simmer 20–30 minutes, stirring occasionally, until sauce thickens and flavors meld. Adjust seasoning with 1 tsp salt and 1 tsp black pepper. Stir in torn fresh basil leaves at the end and remove from heat.

Make meatball mixture

In a large bowl, combine 1 lb ground beef (or mix), 1 cup breadcrumbs, 1 tbs milk, 1 cup grated parmesan, 1 whole egg, 2 cloves minced garlic, 2 tbs chopped fresh parsley, 1 tsp dried oregano, 1 tsp salt and 1 tsp black pepper. Mix gently until just combined — avoid overworking.

Form and brown

Form mixture into 1½-inch meatballs (about 18–20). Heat 2 tbs olive oil in a large skillet over medium-high heat. Brown meatballs in batches, turning to color all sides, about 2–3 minutes per side; they do not need to be fully cooked through. Transfer browned meatballs to a plate.

Finish in sauce

Nestle browned meatballs into simmering marinara sauce. Cover and simmer gently for 15–20 minutes, or until meatballs are cooked through (internal temp 160°F / 71°C). Taste sauce and adjust salt/pepper.

Cook sausages

Heat 1 tbs olive oil in a skillet over medium heat. Add the sausage links and cook, turning occasionally, until browned and cooked through, 12–15 minutes. For quicker integration, you may slice or remove casings and crumble the sausage, then brown until cooked.

Simmer in sauce (optional)

If desired, transfer browned sausage (whole or sliced) into the simmering marinara for 10–15 minutes to meld flavors before serving.

Cook pasta

Bring a large pot of water to a rolling boil. Add 1 tbsp salt. Add 1 lb spaghetti and cook according to package instructions until al dente (usually 8–10 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta.

Combine pasta and sauce

Return drained spaghetti to the pot or a wide sauté pan over low heat. Add enough marinara to coat the pasta (about 2–3 cups) and toss to combine. If sauce is too thick, add 2–4 tbs reserved pasta water to loosen and help the sauce cling. If using meatballs or sausage, add them now and gently toss so pasta is coated and meat is distributed.

Divide spaghetti and meat (meatballs or sausage) among plates or bowls. Sprinkle with grated parmesan, torn fresh basil leaves, and cracked black pepper. Offer red pepper flakes at the table for extra heat.