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.

Some families I know only have this dish on Sunday after church. A few meatballs, some Italian sausage and some garlic bread and your all ready to relax and enjoy the football game.

Don't forget the wine. I know I never do.


  • 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.


    As long as I'm here lets throw in the meatball recipe. This seems to be a good place to put it. This is my grandmother's recipe which while still delicious, I can't seem to get the same flavor as hers and it drives me crazy.


  • 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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