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Marinara Sauce

  • Yield: About 2 quarts


  • 1/4 cup olive oil
  • 1/4 cup chopped pancetta or bacon
  • 1 medium onion, finely chopped
  • 6 cloves garlic, minced
  • Two (35-ounce) cans whole Italian plum tomatoes, crushed with your hands, with juices
  • 1/4 teaspoon dried oregano
  • 3/4 teaspoon salt
  • 1/2 teaspoon crushed red pepper
  • 1/4 cup chopped fresh basil leaves


  • In a large saucepan or Dutch oven, heat olive oil over medium heat and, when hot, add pancetta and cook until golden brown and slightly crispy, about 3 minutes. Increase heat to medium-high; add onion and cook until softened and beginning to caramelize, about 6 minutes. Add garlic and cook until fragrant, 1 to 2 minutes. Add tomatoes with juices and stir to combine. Add oregano, salt, and crushed red pepper, reduce heat to a simmer, and cook for 30 to 40 minutes or until sauce is slightly thickened. Add basil, stir to combine, and let sit for 5 minutes before serving.

Recipe Details