The Best Marinara Sauce Recipe

Heat the olive oil in a large, heavy-bottomed pot (at least 7 quarts) over medium heat.

Add the garlic, crushed red pepper, and oregano.

Sauté for 2–3 minutes, stirring frequently, until the garlic is fragrant but not browned.

Slowly pour in the crushed tomatoes, one can at a time, stirring after each addition to fully incorporate.

Once all tomatoes have been added, stir in the salt, sugar, and red wine.

Use a wire whisk to mix everything well.

Bring the sauce to a gentle simmer over medium heat.

Reduce the heat to low and let it cook uncovered for at least 6 hours, ideally 8 hours.

Stir every hour with a wooden spoon, scraping the bottom of the pot to prevent burning.

Taste the sauce before serving. If needed, add up to 1 more teaspoon of salt, depending on how much it has reduced.

Use immediately or let cool completely before storing. This sauce freezes well for future meals!