This rich, tomato-based Italian pasta sauce is straight from Nonna’s kitchen. It’s perfect for lasagne, spaghetti or a cosy Sunday dinner.
Ingredients:
– 1 tablespoon of extra virgin olive oil
– 1 tablespoon of unsalted butter or vegan butter
– 1 yellow onion, diced
– 2 carrots, peeled and diced
– 2 celery stalks, diced
– 3 garlic cloves, minced
– 2 teaspoons of salt
– ½ cup of red wine, such as Chianti, Pinot Noir or Cabernet Sauvignon
– 1 (28 oz) can of crushed San Marzano tomatoes
– Black pepper, to taste
– ¼ cup of fresh basil, torn
– 1–2 sprigs of fresh thyme
Instructions:
Heat the olive oil and butter in a large pot or Dutch oven over a medium-high heat.
Add the diced onion, carrots and celery and sauté until the onion is translucent, about 5 minutes.
Add 1 teaspoon of salt and the garlic and cook for 1–2 more minutes.
3 garlic cloves, 2 teaspoons of salt
Pour in the red wine and allow it to simmer for 5 minutes. Next, add the can of crushed tomatoes, more salt, black pepper to taste, basil and thyme.
½ cup of red wine, 1 x 28 oz can of crushed San Marzano tomatoes, black pepper, ¼ cup of fresh basil and 1–2 sprigs of fresh thyme.
Cover the pot, bring to a slight boil, then turn down the heat to low and simmer for 45 minutes to 1 hour.
Turn off the heat and allow the sauce to cool for a few minutes. Then, blend with an immersion or traditional blender until smooth.
Chef Alex’s tips: most tomato sauce recipes call for oil, but I recommend adding butter as well. Butter adds a creamy flavour to the sauce.
Use a food processor to chop your mirepoix and speed up the preparation time!
For the best results, make sure you use high-quality ingredients, especially high-quality tomatoes. Better ingredients equal a better sauce.
Make sure your sauce has some popping bubbles when simmering.
Simmer on a low heat for at least 45 minutes to allow the flavours to develop.
This sauce will keep in the fridge for about 5 days. Make sure you allow the sauce to cool completely before putting it in the fridge. Store it in an airtight container. Check out my top tips!
This sauce will keep in the fridge for around five days. Make sure you leave the sauce to cool completely before putting it in the fridge. Store it in an airtight container. Check out my top tips for storing spaghetti.
You can freeze the sauce in a freezer-safe container or storage bag for up to three months. Defrost in the fridge, then reheat on the stove or in the microwave.