Spaghetti Alla Marinara

Spaghetti Alla Marinara


Spaghetti alla Marinara is one of the easiest and fastest recipes to make. A nice pile of pasta topped with homemade sauce will liven up the dullest Sunday afternoons.


  • 1lb. Spaghetti

  • 1 28oz can of pureed plum tomatoes

  • 1 6oz. can of tomato paste

  • 1/2 cup of dry red wine

  • 1 onion chopped

  • 1 tsp dried basil

  • 1 tsp dried oregano

  • 3 or 4 cloves of crushed garlic

  • 1/4 cup of fresh parsley

  • 2 Tbl extra virgin olive oil

  • Freshly grated Parmesan cheese


  • Saute onions an garlic in oil for around 10 minutes.

  • Add tomato puree, paste and wine and stir.

  • Add basil and oregano and let simmer for at least two hours or more stirring occasionally. The longer the better.

  • Top with parsley the last 5 minutes and your ready to serve.

  • Boil pasta in around 6 quarts of water until “al dente”.

  • Place sauce on the pasta and top with cheese.

    Serve with meatballs, sausage and garlic bread.



  • 1 pound ground beef

  • 1/2lb. ground pork

  • 2 large eggs

  • 1/2 cup of finely chopped long green onions

  • 1/2 cup bread crumbs

  • 1/4 cup of grated romano cheese

  • 1/4 cup chopped fresh parsley

  • 2 cloves of finely chopped garlic

  • 1/4 cup of vegetable oil


  • Mix all the ingredients in a large bowl.

  • Roll meat into ball shapes.

  • Heat skillet with oil.

  • Fry meatballs until golden brown.

  • Drain oil on a paper towel and serve.

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