authentic pasta sauce

Pleasantville, NY
Updated on Oct 26, 2014

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!

prep time 15 Min
cook time 1 Hr 30 Min
method Stove Top
yield 10-12 serving(s)

Ingredients

  • 3 tablespoons olive oil
  • 3 cloves garlic - minced
  • 1 large onion - diced
  • 1/2 - green pepper - diced fine
  • 1/2 - red sweet pepper - diced fine
  • 10 ounces white mushrooms, diced fine
  • 2 cans crushed tomatoes - 28 oz
  • 2 cans diced tomatoes - 14 oz
  • 1 - piece Parmesan rind - 2x2 inch
  • 1 1/2 tablespoons salt
  • 2 tablespoons sugar
  • 1/2 teaspoon black pepper
  • 1 tablespoon fresh oregano - chopped
  • 1 tablespoon fresh parsley - chopped
  • 1 tablespoon fresh basil - chopped
  • 1/2 teaspoon dried chile flakes
  • 2 tablespoons sun-dried tomatoes - diced
  • 2 - bay leaves
  • 1/2 teaspoon Italian seasoning

How To Make authentic pasta sauce

  • Step 1
    Heat 2 tbsp of the olive oil in a skillet. Add garlic and cook until fragrant - about 20 seconds.
  • Step 2
    Add onions, mushrooms, green and red peppers and saute until tender - about 6-7 minutes.
  • Step 3
    Combine sauteed veggies and all other ingredients in a soup pot and simmer for at least 90 minutes.
  • Step 4
    Serve over your favorite pasta and Enjoy!
  • Step 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.

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