The best homemade pasta sauce

    55 min

    This is the only homemade pasta sauce recipe you'll ever need! It's ready in less than an hour and packed with flavour.

    2 people made this

    Serves: 8 

    • 1 tablespoon olive oil
    • 1 onion, diced
    • 4 cloves garlic, minced
    • 225g fresh mushrooms, chopped
    • 1 red pepper, diced
    • 60g fresh flat-leaf parsley, torn
    • 2 tablespoons fresh oregano
    • 2 tablespoons sugar
    • 2 teaspoons dried basil
    • 1 teaspoon dried rosemary
    • 1/2 teaspoon dried sage
    • 1/2 teaspoon crushed chilli flakes
    • 1/2 teaspoon salt
    • ground black pepper to taste
    • 800ml tomato passata

    Prep:15min  ›  Cook:40min  ›  Ready in:55min 

    1. Heat olive oil in a saucepan over medium heat; cook and stir onion and garlic until fragrant, about 2 minutes. Add mushrooms, red pepper and parsley; cook and stir until mushrooms are slightly softened, about 2 minutes. Add oregano, sugar, basil, rosemary, sage, chilli flakes, salt and black pepper; stir to combine, 2 minutes.
    2. Add tomato passata; simmer over low heat until flavours have combined, 30 minutes.
    3. Transfer half the sauce to a food processor or blender; blend until smooth. Return to saucepan with the remaining sauce; stir to combine.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (22)


    It was a very good base recipe. I omitted the mushrooms and cut the parsley to 1/4 cup added two cups of fresh tomatoes and put all the herbs into the blender with a can of diced tomatoes and pured it. Instead of olive oil I browned some hamburger and added onions and garlic, sauteing them in the grease while the ground beef cooked. Didnt have bell peppers and added salt to taste after all the ingredients were added together. Just waiting now to see if it cooks down (thickens) but the flavor is spot on! Awesome recipe for just a bunch on ingredients from my fridge, pantry and cabinet!  -  12 Mar 2013  (Review from Allrecipes US | Canada)


    I made this with wonderful results! The spices are almost spot on! The flat leaf parsley is AKA "Italian Parsley". (Little cooking trivia!). I cut this down, just a bit (ran out in garden) but still tasted great. I did, however, not include the mushrooms, again because I was out, & grocery store is 14 mi. away. However, I can only imagine they would have only made the dish better. I used fresh tomatoes, rather than canned because Istill have tons. Just for the record though, for those who added meat, or sausage, a Marinara sauce, by definition, is a meatless red sauce. When you add meat, you are making spaghetti. HTH!!! Blessings!!!  -  05 Sep 2015  (Review from Allrecipes US | Canada)


    Just finished making this recipe and it is easy to make with great taste. Today I didn't have any mushrooms but I did have everything else in my cabinet. Added a dash of sherry to the onion mixture, at the end, to replace the mushrooms. It worked great. Emulsified the sauce then added a tablespoon of butter. That gave it a bit of a creamy feel. Love this recipe and will make it again and again!  -  31 May 2015  (Review from Allrecipes US | Canada)