Marinara vs. Pasta Sauce: How Are They Different?

Tomato sauce over pasta is a beloved dish that’s both a kitchen staple and a restaurant favorite. But if you’ve ever Googled for recipes or looked at Italian menus, you may have found yourself puzzled by the different terms used. Pasta with a tomato-based sauce comes in many variations, each with its own nuances. Here’s a guide to understanding the key similarities and differences you’ll encounter when navigating the world of Italian pasta and sauce.

What Is Marinara Sauce?

Marinara sauce is a specific type of pasta sauce known for its simplicity and speed. It’s often the go-to sauce most people recognize—thin, tomato-based, and with minimal ingredients. The classic recipe usually consists of just tomato puree, salt, and pepper, although some variations might include a dash of chili flakes, basil, or garlic. It has a smooth, even consistency, free from chunks or skin, making it a clean and straightforward choice.

Despite some common misconceptions, authentic marinara is a very simple sauce that lets the pure taste of tomatoes shine through, without being overshadowed by a complex mix of ingredients. It’s a more traditional style compared to other Americanized Italian sauces. Marinara can also double as a dipping sauce or be used in dishes like mussels marinara, where its straightforward flavor takes center stage.

What Exactly Is Pasta Sauce?

Pasta sauce refers to any sauce traditionally served with pasta, including popular varieties like pesto, bolognese, Alfredo, and marinara. However, most people associate the term with a rich, tomato-based sauce. While there are no strict rules, pasta sauces often feature a combination of tomatoes in various forms—crushed, pureed, or paste—along with garlic, herbs, onions, and seasoning. This type of sauce is generally thicker and chunkier than marinara. It’s especially common in American versions, particularly in pre-made jarred sauces, but you won’t find this consistency in traditional Italian recipes.

If you’ve ever come across an old French cookbook, you might have seen 'sauce tomate,' a French variation of tomato sauce. It's part of the five classic French 'mother sauces' and takes a more French approach to the Italian red sauce. Sauce tomate includes the usual tomatoes and seasonings but also incorporates pancetta or another cured pork product and meat stock. What sets it apart from Italian sauces is the occasional use of a roux, a butter and flour mixture that thickens the sauce. Some versions of sauce tomate are closer to the texture of tomato paste than the thinner consistency of marinara. It's not unusual to find a version of this sauce marketed as 'pasta sauce' in recipes and menus.

What About Meat-Based Sauces?

Bolognese is a time-honored Italian pasta sauce made from a rich blend of tomato paste and ground meat. While it's traditionally known in Italy, in the U.S., it's often referred to as 'meat sauce' or 'spaghetti sauce,' though some still call it 'pasta sauce.' American versions of this sauce often stray far from the Italian classic, evolving into a completely different dish. Authentic Italian bolognese begins with slow-cooked sofrito—a mixture of carrots, onions, and celery sautéed in olive oil until softened—followed by ground beef and pork, deglazed with red wine and enriched with tomato paste. The sauce is then simmered for hours and finished with a touch of milk.

American-style 'meat sauce' typically starts with ground beef, sometimes with the addition of sofrito vegetables, and occasionally bell peppers or mushrooms. This mixture is then combined with crushed tomatoes or passata, seasoned with dry herbs, and cooked much faster. This version of meat sauce has become a staple in U.S. homes and restaurants, especially when paired with spaghetti, and is often labeled as 'pasta sauce.'