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Spaghetti with Marinara Sauce

Spaghetti with Marinara Sauce
  • Prep 20 min
  • Total 50 min
  • Servings 4
Get ready to gobble up your new family favourite - a one-pot spaghetti dinner doused in Marinara sauce.
October 11, 2012


  • 1 medium onion
  • 2 cloves garlic or 1/4 tsp (1 mL) garlic powder
  • 1 small green pepper
  • 1 tbsp (15 mL) olive or vegetable oil
  • 1 can (14 oz/398 mL) diced tomatoes, undrained
  • 1 can (8 oz/250 mL) tomato sauce
  • 1 tbsp (15 mL) chopped fresh or 1 tsp (5 mL) dried basil leaves
  • 1 1/2 tsp (7 mL) or 1/2 tsp (2 mL) dried oregano leaves
  • 1/4 tsp (1 mL) salt
  • 1/4 tsp (1 mL) fennel seed, if desired
  • 1/8 tsp (0.5 mL) pepper
  • 1/2 tsp (2 mL) salt (for cooking spaghetti), if desired
  • 8 oz uncooked spaghetti


  • 1
    Peel and chop the onion to measure 1/2 cup. Peel and finely chop the garlic. Cut the bell pepper in half lengthwise, and cut out seeds and membrane. Chop enough bell pepper to measure 1/4 cup. Wrap any remaining bell pepper with plastic wrap and refrigerate.
  • 2
    In a 2-quart saucepan, heat the oil over medium heat 1 to 2 minutes. Add the onion, garlic and bell pepper. Cook 2 minutes, stirring occasionally.
  • 3
    Stir in the tomatoes with their liquid, tomato sauce, basil, oregano, 1/4 teaspoon salt, the fennel seed and pepper. Heat to boiling over high heat. Once mixture is boiling, reduce heat just enough so mixture bubbles gently and does not spatter.
  • 4
    Cover with lid; cook 35 minutes, stirring about every 10 minutes to make sure mixture is just bubbling gently and to prevent sticking. Lower the heat if the sauce is bubbling too fast.
  • 5
    After the sauce has been cooking about 20 minutes, fill a 4-quart Dutch oven about half full of water. Add 1/2 teaspoon salt if desired. Cover with lid; heat over high heat until the water is boiling rapidly. Add the spaghetti. Heat to boiling again. Boil uncovered 8 to 10 minutes, stirring frequently, until tender but not mushy.
  • 6
    Place a strainer or colander in the sink. Pour the spaghetti in the strainer to drain. Serve with the tomato sauce.

  • Spaghetti with Meat Sauce: In a 12-inch skillet, cook 1 pound lean (at least 80%) ground beef with the onion, garlic and bell pepper over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked. Place a strainer or colander in a bowl; line with a double thickness of paper towels. Pour the beef mixture into the strainer to drain. Return beef mixture to skillet; discard paper towelsand any juices in the bowl. Continue with step 3.

  • Success: The sauce may look ready to eat after heating to a boil. However, the longer cook time over low heat is necessary to develop the flavours.
  • Cook's Tip: A tightly held bundle of spaghetti, about the diameter of a quarter, weighs about 4 ounces.
  • Simmering Marinara Sauce: Heat to boiling. Reduce heat just enough so mixtures bubbles gently and doesn't spatter.

Nutrition Facts

Serving Size: 4 servings
Total Fat
Saturated Fat
Trans Fat
Total Carbs
Dietary Fiber
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.
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