130-Year-Old Italian Spaghetti Sauce
A cherished Italian spaghetti sauce recipe steeped in tradition, bursting with deep flavors and perfect for family gatherings.
- Prep Time: 10 minutes
- Cook Time: 70 minutes
- Total Time: 80 minutes
- Yield: 6-8 servings 1x
- Category: Main Course
- Method: Simmering
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 1/4 cup extra virgin olive oil
- 4 cloves garlic, minced
- 1 sweet yellow onion, diced
- 2 cans (28 oz each) San Marzano whole tomatoes
- 2 tablespoons tomato paste
- Fresh basil leaves, torn
- Salt and pepper to taste
- 1 splash red wine (Chianti recommended)
Instructions
- Heat olive oil in a large saucepan over medium heat and sauté minced garlic and diced onion for 5-7 minutes until fragrant and translucent.
- Pour in canned whole tomatoes with their juice and break them apart with a wooden spoon. Stir in tomato paste and cook for about 5 minutes until combined.
- Add a splash of red wine and season with salt and pepper. Stir in torn basil leaves.
- Reduce heat to low and let sauce simmer for at least 30-45 minutes, stirring occasionally.
- Taste and adjust seasoning, adding a pinch of sugar if the sauce is too acidic.
- Serve over spaghetti or your favorite pasta, garnished with extra basil and Parmesan cheese.
Notes
For a thicker sauce, simmer uncovered. If too thick, add a splash of water or broth. This sauce can be made in large batches and freezes well.
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 4g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
