Authentic Pasta Sauce

Brad Nichols

By
@bmnich

The basics of this recipe came from the Italian family restaurant I cooked in many years ago. I make this sauce on the weekends when I have more time. The longer you simmer this, the better it gets. Perfect for Lasagna, Ravioli, or Tortellini. Add any ground meat and combine with your favorite shape of pasta. Freezes very well!


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Comments:

Serves:

10-12

Prep:

15 Min

Cook:

1 Hr 30 Min

Method:

Stove Top

Ingredients

3 Tbsp
olive oil
3 clove
garlic - minced
1 large
onion - diced
1/2
green pepper - diced fine
1/2
red sweet pepper - diced fine
10 oz
white mushrooms, diced fine
2 can(s)
crushed tomatoes - 28 oz
2 can(s)
diced tomatoes - 14 oz
1
piece Parmesan rind - 2x2 inch
1 1/2 Tbsp
salt
2 Tbsp
sugar
1/2 tsp
black pepper
1 Tbsp
fresh oregano - chopped
1 Tbsp
fresh parsley - chopped
1 Tbsp
fresh basil - chopped
1/2 tsp
dried chile flakes
2 Tbsp
sun-dried tomatoes - diced
2
bay leaves
1/2 tsp
Italian seasoning

Directions Step-By-Step

1
Heat 2 tbsp of the olive oil in a skillet. Add garlic and cook until fragrant - about 20 seconds.
2
Add onions, mushrooms, green and red peppers and saute until tender - about 6-7 minutes.
3
Combine sauteed veggies and all other ingredients in a soup pot and simmer for at least 90 minutes.
4
Serve over your favorite pasta and Enjoy!
5
**NOTE - you can use whole Italian tomatoes instead of crushed if you want to be more authentic but you will need to 'crush' them yourself before cooking, and you will also need to add 1 can of tomato paste to get the proper thickness.