I absolutely love pasta. The night before my cross country meets and track meets, me and my brothers would make Emeril Lagasse's "Bayou Chicken Pasta" for dinner (blog post to come in the near future, for sure!*). I miss those days so much :-)
But anyway, marinara sauce! I would say something like "Oh my God, this marinara sauce is soOoOo good that I don't even reach for the jarred stuff anymore!" ...but I still do reach for the jarred stuff occasionally because it's convenient and still packed with lots of good flavor. No shame in the jarred stuff at all! When you do have the time and the ingredients on hand, I would implore you to try this recipe out for yourself. The Pioneer Woman has become one of my favorite Food Network chef's over the past years. Although she's not an OG, she's definitely made a name for herself in the Food Network family and I just adore her recipes.
Original recipe: The Pioneer Woman's "Marinara Sauce"
Bear in mind I did not follow her recipe exactly and the sauce still came out amazing! I just didn't have some of the ingredients she listed on hand and went along with it anyway :-) I believe that's why cooking's so awesome! You can just work with what you got and adjust accordingly as you deem fit. Don't be afraid to veer off slightly from what the recipe calls for!
In a medium pot, add the olive oil over medium heat. Let the pot heat through before adding in the onions and garlic to sweat for about 4-5 minutes, stirring occasionally to prevent burning.
Pour all the contents in the canned tomatoes into the pot and smash the whole tomatoes with the back of a wooden spoon. Add the salt, pepper, sugar, and oregano. Reduce the heat to low and simmer, uncovered for about 1½ hours while stirring every now and then.
Add the parsley at the end and taste/adjust the sauce for seasonings. The Pioneer Woman serves hers as it is with chunks and all but I ran my sauce through a blender because I like a more smooth sauce.
Toss with pasta and garnish with parsley (or even basil if you have any on hand) and lots of Parmesan cheese! Enjoy :-)