How To Make Basic Marinara Sauce Recipe

Stir in the garlic and dried herbs and cook for another 5 minutes, until fragrant.

Pour in the 1/2 cup of red wine to deglaze the pan, scraping up any browned bits from the bottom. Let it cook for 2 minutes more, allowing the alcohol to cook off.

Season the sauce with salt and pepper to taste. If you're using canned tomatoes, I find that adding a couple of tablespoons of sugar helps to balance their acidity.

If you prefer fresh herbs over dried, add them now, just before serving, to keep their bright flavor intact. Dried herbs, however, hold up well during the long simmer.