Authentic Italian Pasta Sauce

Megan Todd

By
@Megan213

Beings as I am part Italian.... Italian pasta sauce is a must have staple in our pantry. We grow plum riped tomatoes in our garden every year, & I make several quarts of sauce to keep us well stocked through the year! Not everyone likes to take the time to prepare fresh roma tomatoes for sauce, so whole canned tomatoes will do just fine too! You can chose to can or freeze this sauce. Make with ground beef or meatballs. Use with all your Italian recipes. My family loves homemade sauce, I'll be honest.... no store-bought cans touch my pantry! Hope you enjoy as much as we do!


Featured Pinch Tips Video

Comments:

Serves:

8-10

Prep:

1 Hr

Cook:

4 Hr

Method:

Stove Top

Ingredients

2 lb
ground beef (optional)
2 Tbsp
olive oil, extra virgin
2
onions, chopped
2
carrots, chopped
2
celery ribs, chopped
2
green peppers, chopped
1
red bell pepper, chopped
1 c
red wine
48 oz
tomatoes, canned whole
32 oz
tomato sauce, italian seasoned
32 oz
tomato puree
12 oz
tomato paste
4 clove
whole garlic, minced
1/4 c
chopped, fresh parsley
1 Tbsp
chopped fresh basil
1 Tbsp
chopped, fresh oregano
1/4 Tbsp
thyme, leaves chopped
2 Tbsp
brown sugar, firmly packed
3
bay leaves, dried
1 tsp
cinnamon or nutmeg
3/4 c
balsamic vinegar
1 c
parmigiano-reggiano, grated
1 Tbsp
chili pepper flakes (optional)
salt & pepper to taste

Directions Step-By-Step

1
I suggest. A large stock pot or sauce pan to make sauce in. You can also use meatballs in place of ground beef. This recipe can be altered to your tastes. I have a vegetarian, so I do not prepare my sauce with meat always. Also if I'm going to can, I omit the meat.
2
Prepare all vegetables. I use a food processor to save time. You want veggies finely chopped to cook into & soak into sauce and create a seasoned flavor in the sauce.
3
Heat oil in stock pan over medium heat. Add meat if using, and finely chopped vegetables. Saute until meat is browned, or for 3 minutes, until onions are transparent. Be careful not to burn garlic. Drain grease off and add red wine. Add whole tomatoes to pan and break up with wooden spoon while cooking. Add brown sugar, tomato sauce, tomato puree, spices.... simmer until sauce is hot. Add tomato paste (heat helps to cook paste into sauce).... add additional seasons to taste. Allow to cook on low for 2-4 hours, stirring frequently.
4
When sauce is done, & when ready to serve, remove from heat & add balsamic vinegar, & parmesan-reganno cheese, stir into sauce. Serve over prepared warm pasta, over your favorite Italian dish (chicken parm, eggplant parm, use in lasagna, etc)
If canning, can as directed per canning jars while sauce is hot. If freezing, allow sauce to cool to room temp, place in freezer friendly dish & store in freezer for up to 3 months.

I hope you enjoy this sauce as much as we do!

About this Recipe

Course/Dish: Pasta, Other Sauces
Main Ingredient: Vegetable
Regional Style: Italian
Dietary Needs: Vegetarian
Other Tags: For Kids, Healthy, Heirloom