I recently bought some fresh ravioli and wanted to make a new marinara sauce recipe to go with it.
It was really good so I decided to share the detail with all of you. Keep in mind, that this recipe makes a lot of sauce. So unless you are feeding a small army, you may have to jar some or gift some away.
The good news is that this marinara sauce freezes very well. If you plan on using it later and don’t feel like sealing up a bunch of jars this may be the way to go. If you are going to store the sauce in mason jars, make sure you seal them properly!
Recipe Variation
In addition to the carrots, you can add some sliced mushrooms if you like. My family doesn’t care much for mushrooms so I often leave them out when making this recipe.
Ingredient Substitution
If you prefer to make this marinara sauce without the red wine you can substitute for 1/2 cup of red wine vinegar and 1/2 cup of water.
They also sell alcohol-free red wine which is a good option if you want to avoid alcohol but still get the flavor of red wine.
Serving Suggestions
You can use this sauce with any kind of ravioli you want. You can use frozen or fresh ravioli. I like this sauce with a sausage and cheese ravioli.
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Gather your Ingredients
You will need the following ingredients to make this Marinara Sauce for Ravioli recipe. For ingredient amounts please refer to the printable recipe card at the bottom of this post.
- Olive Oil & Vegetable Oil – Try to use a good quality oil
- Yellow Onion – You can use sweet brown onion as well
- Garlic Cloves – If you must you can use the jar stuffed
- Tomato Paste – I prefer Hunt’s brand but you can use any brand
- Carrots
- Dried Parsley Flakes, Dried Oregano, Dried Basil – For that authentic Italian Flavor
- White Sugar – helps balance out the acidity of the tomatoes
- Crushed Red Pepper Flakes – Use more or less to taste
- Salt & Ground Black Pepper – for a little seasoning
- Crushed Tomatoes & Tomato Sauce – Use the best quality you can get. Key ingredient.
- Water – used to thin out the sauce a bit
- Red Wine – Different substitutions are available (listed above)
How to Make Marinara Sauce for Ravioli
- In a large pot, heat both oils. Add the onions and garlic and cook until soft.
- Stir in the tomato paste and cook for about 5-7 minutes. Add the carrots and cook for an additional 5 minutes.
- Add the parsley, oregano, basil, sugar, crushed red pepper flakes, salt, black pepper. Mix till combined.
- Stir in the crushed tomatoes, tomato sauce, and water and let simmer for 1 hour, stirring at the 30 minute mark. If the sauce is too thick at this point you can add a little more water.
- Add the red wine (or substitute) for the final 15 minutes of cooking.
Printable Recipe Card
Marinara Sauce for Ravioli
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Ingredients
- 2 Tbsp Olive Oil
- 2 Tbsp Vegetable Oil
- ½ cup Yellow Onions, diced
- 2 tsp Garlic Cloves, minced
- 12 oz Tomato Paste
- ¼ cup Carrots, finely chopped
- 2 Tbsp Dried Parsley Flakes
- 3 Tbsp Dried Oregano
- 3 Tbsp Dried Basil
- 2 Tbsp White Sugar
- â…› Tsp Crushed Red Pepper Flakes, or to taste
- 1 Tbsp Salt
- 2 tsp Ground Black Pepper
- 30 oz Crushed Tomatoes
- 15 oz Tomato Sauce
- 2 cups Water
- 1 cup Red Wine
Instructions
- In a large pot, heat both oils. Add the onions and garlic and cook until soft.
- Stir in the tomato paste and cook for about 5-7 minutes. Add the carrots and cook for an additional 5 minutes.
- Add the parsley, oregano, basil, sugar, crushed red pepper flakes, salt, black pepper. Mix till combined.
- Stir in the crushed tomatoes, tomato sauce, and water and let simmer for 1 hour, stirring at the 30 minute mark. If the sauce is too thick at this point you can add a little more water.
- Add the red wine (or substitute) for the final 15 minutes of cooking.
Notes
