Pasta Sauce (slow simmer)
Prep: 15 min
Cook: 150 min
Total: 165 min
Serves: 8
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Low and slow is the secret to this deeply savory red sauce, built on sweet San Marzano tomatoes, plenty of garlic, and a splash of red wine. A Parmesan rind tossed in as it simmers lends a rich, umami backbone that tastes like it came from an Italian grandmother's kitchen. Make it a day ahead and the flavors bloom even further overnight.
Ingredients
Ingredients
- 3 Tbsp Olive Oil
- 1 Large Onion - Diced
- 6 Cloves Garlic - Minced
- 2 Tbsp Tomato Paste
- 2 Cans San Marzano Tomatoes
- 1 Can Tomato Passata (or Tomato Puree)
- 1/2 Cup Dry Red Wine
- 1 Tsp Salt
- 1 Tsp Black Pepper
- 1 Tsp Dried Oregano
- 1/2 Tsp Dried Basil
- 1/4 Tsp Red Pepper Flakes
- 1 Tsp Fine Granulated Sugar
- 2 Rind Parmesan Cheese (or Optional)
- 1 Bunch Basil - Chopped
- 2 Tbsp Parsley - Chopped
Directions
Directions
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
- Add the onion and cook for 8–10 minutes until soft and translucent. Do not brown.
- Stir in the garlic and cook for 30 seconds.
- Add the tomato paste and cook for 2–3 minutes until it darkens slightly.
- Pour in the red wine and simmer for 3–4 minutes until reduced by half.
- Add: Crushed San Marzano tomatoes, tomato passata, salt, pepper, oregano, basil, red pepper flakes, and Parmesan Rinds (if using)
- Bring to a gentle simmer.
- Reduce the heat to low and cook uncovered for 2–3 hours, stirring every 20–30 minutes.
- During the last 15 minutes, stir in the fresh basil leaves and parsley.
- Remove the Parmesan rinds before serving.
For bests results make a day ahead. After resting overnight in the refrigerator, the flavors deepen beautifully, making the sauce even richer and more authentic when reheated.
Serve over your favorite prepared pasta.
Nutrition
Per serving · 8 servingsCalories
150
Fat
10 g
Saturated fat
1.5 g
Carbohydrates
14 g
Sugar
4 g
Fiber
3 g
Protein
3 g
Sodium
400 mg
Cholesterol
0 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 3 Tbsp Olive Oil
- 1 Large Onion - Diced
- 6 Cloves Garlic - Minced
- 2 Tbsp Tomato Paste
- 2 Cans San Marzano Tomatoes
- 1 Can Tomato Passata (or Tomato Puree)
- 1/2 Cup Dry Red Wine
- 1 Tsp Salt
- 1 Tsp Black Pepper
- 1 Tsp Dried Oregano
- 1/2 Tsp Dried Basil
- 1/4 Tsp Red Pepper Flakes
- 1 Tsp Fine Granulated Sugar
- 2 Rind Parmesan Cheese (or Optional)
- 1 Bunch Basil - Chopped
- 2 Tbsp Parsley - Chopped
Recipe Related Shopping
Dutch Oven
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