This pasta sauce recipe comes straight from my Nonna's kitchen, and it is the first recipe I ever made. It's a slow-simmered Italian tomato sauce built on a mirepoix base of onion, carrot, and celery, deepened with red wine and crushed San Marzano tomatoes, and finished with fresh basil and thyme. What makes it special is the combination of real ingredients and time; about an hour on the stove turns a simple pot into something genuinely rich and comforting.
If someone asks me what my favorite meal is, I would 100% say pasta, especially with tomato sauce. To me, it's home and comforting. Homemade tomato sauce is also one of the easiest recipes to make to serve a crowd or for busy weeknights. We love having it with a simple arugula and pear salad for some greens!
This recipe has a special place in my heart. My Nonna was the epitome of an Italian grandmother. Her kitchen was always filled with mouthwatering aromas, people and love! In addition to this tomato sauce, I always looked forward to her chicken cacciatore and cozy Italian broccoli soup (seriously, a hug in a bowl). That same cozy, Italian comfort is what inspired my Italian sausage and kale soup with ditalini, which uses tomato paste, aromatics, and Parmesan to build that same deep, slow-simmered flavor in soup form.
Nothing can replace watching her make this recipe and then enjoying it together, but every time I make it, I think of her and am so lucky that I have this recipe to recreate. I truly hope you enjoy this as much as my family and I do.
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Ingredients
- Olive oil and butter. Most tomato sauce recipes call only for olive oil, but using both makes a real difference. The butter adds a subtle creaminess and rounds out the acidity of the tomatoes without making the sauce taste heavy.
- Mirepoix (onion, carrot, and celery). This trio is the foundation of the sauce. The onion brings savory depth, the celery adds a mild earthiness, and the carrots add natural sweetness. Use more carrots if you like a slightly sweeter sauce, or pull back a little if you want it more savory.
- Red wine. A Chianti, Pinot Noir, or Cabernet Sauvignon all work well here. The wine deglazes the pot and adds a layer of depth that you can't quite get any other way. If you'd rather skip the wine, a small splash of balsamic vinegar works as a substitute.
- San Marzano tomatoes. This is the one ingredient worth seeking out. San Marzano tomatoes are sweeter, less acidic, and have more tomato flavor than standard canned tomatoes.
- Fresh basil and thyme. Fresh herbs give the sauce a bright, clean flavor that dried herbs just don't deliver the same way. If you're in a pinch, dried will work, but fresh is worth it when you have it.
See the recipe card below for quantities and remaining ingredients.
Wondering the difference between this sauce and marinara? This red sauce is heartier, richer, and simmered longer, just like Nonna made it. If you're looking for something lighter and quicker, my cherry tomato pasta sauce is a great weeknight option when fresh tomatoes are at their peak.
How to Make Italian Pasta Sauce
- Step 1: Sauté the mirepoix in olive oil and butter until everything is slightly softened. Add the salt and garlic and cook until the garlic is fragrant.
- Step 2: Deglaze the pan with red wine and let it cook for about 5 minutes.
- Step 3: Pour in the can of tomatoes and the remaining ingredients.
- Step 4: Simmer on low for 45 minutes to 1 hour.
- Step 5: Use an immersion blender to smooth out the sauce-just a tip: if you're using a premium pot like my Staub Dutch Oven, be careful not to touch the bottom to avoid scratches.
- Step 6: Serve over your favorite pasta and enjoy!
Sarah's Favorite
Immersion Blender
I love using my immersion blender to blend soups and sauces and to make mayo!
Recipe FAQs
My favorite way to sweeten sauce is to use carrots, which add a natural sweetness. However, if for some reason you don't want to use carrots, you can add a tiny bit of sugar.
Yes! This sauce can be made a few days before eating it. It will stay in the fridge for about 5 days and can also be frozen.
No, this recipe hasn't been tested for canning, so I don't recommend it.
Nonna's Tips for the Best Pasta Sauce
- Let the wine cook down before adding the tomatoes. Give it the full 5 minutes over heat. If you rush this step, you can end up with a slightly sharp, boozy flavor in the finished sauce instead of the rich, rounded depth you're going for.
- Don't skip the simmer time, and watch the heat. The sauce should have gentle, occasional pops at the surface while it cooks on low - not a full rolling boil, but not completely still either. That low, slow heat is what lets the flavors meld together in a way a quick 15-minute sauce just can't replicate. If it's fully still, nudge the heat up slightly. If it's at a hard boil, pull it back.
- Quality tomatoes make a real difference. Since this sauce has so few ingredients, the tomatoes are carrying a lot of the flavor. Real San Marzano tomatoes have a depth and sweetness that generic crushed tomatoes don't match. It's worth the extra dollar or two on the can.
How to Fix Common Sauce Issues
- Too thin? Keep simmering the sauce uncovered; it will reduce and thicken. Short on time? Stir in a spoonful of tomato paste.
- Too thick? Loosen sauce with a splash of pasta water or stock.
- Tastes too acidic? The carrots in this sauce balance out the acidity of the tomatoes, but if it still seems acidic, a longer simmer will mellow it. You can also stir in a tablespoon of butter to round it out.
- Tastes flat? It usually needs more salt, or add an extra carrot for natural sweetness.
- Looks broken or separated? Whisk in a little cold butter off the heat, or blend again briefly to bring it back together.
Serving Suggestions
This sauce works with just about any pasta shape; spaghetti, rigatoni, penne, fettuccine, and angel hair all hold up well. Serve it as is with freshly grated Parmesan on top, or tuck in meatballs, sliced Italian sausage, or shredded grilled chicken.
Beyond pasta, this sauce does a lot of work as a building block in other recipes. It layers beautifully into my Lasagna with Béchamel, where it sits between the pasta sheets and the white sauce and really ties everything together. It also works spooned over baked gnocchi or used as the base for chicken parmesan.
On the side, this kind of dinner calls for something simple. A crisp arugula pear salad adds a fresh, slightly peppery contrast to the richness of the sauce and comes together in minutes. Good crusty bread on the table is always the right call; you'll want something to drag through whatever's left in the bowl.
Storage & Reheating
Fridge: This sauce will last in the fridge for about 5 days. Ensure you allow the sauce to cool completely before putting it in the fridge.
Freezer: Freeze the sauce for up to 3 months. Allow it to defrost in the fridge.
Reheating: Reheat sauce on the stove or in the microwave.
Did you make this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below-I'd love to hear how it turned out! THANK YOU!
Authentic Italian Pasta Sauce (from my Nonna's Kitchen)
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See the full post for extra tips and photos
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 tablespoon unsalted butter, or vegan butter
- 1 yellow onion, diced
- 2 carrots, peeled & diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 2 teaspoons salt
- ½ cup red wine, such as Chianti, Pinot Noir or Cabernet Sauvignon
- 1 (28 ounce) can crushed San Marzano tomatoes
- black pepper, to taste
- ¼ cup fresh basil, torn
- 1-2 sprigs of fresh thyme
Instructions
- Heat olive oil & butter in a large pot or Dutch oven over medium-high heat.1 tablespoon extra virgin olive oil, 1 tablespoon unsalted butter
- Once hot, add the diced onion, carrots & celery and saute until the onion is translucent, about 5 minutes.1 yellow onion, 2 carrots, 2 celery stalks
- Add in 1 teaspoon of salt and the garlic and cook for 1-2 more minutes.3 garlic cloves, 2 teaspoons salt
- Pour in the red wine and allow it to simmer for 5 minutes. Next, add in the can of crushed tomatoes, more salt, black pepper to taste, basil and thyme.½ cup red wine, 1 (28 ounce) can crushed San Marzano tomatoes, black pepper, ¼ cup fresh basil, 1-2 sprigs of fresh thyme
- Cover the pot, bring it to a slight boil, turn down the heat to low & simmer for 45 minutes to 1 hour.
- Turn off the heat, allow the sauce to cool for a few minutes, then blend with an immersion or a traditional blender until smooth.
Sarah's Tips
- Most tomato sauce recipes call for oil but I recommend adding butter as well. Butter adds a creamy flavor to the sauce.
- Use a food processor to chop your mirepoix and speed up the prep time!
- For best results make sure you use high-quality ingredients, especially high-quality tomatoes. Better ingredients equal a better sauce.
- Make sure your sauce has some popping bubbles when simmering.
- Simmer on low heat for at least 45 minutes to help the sauce develop more flavor.
- This sauce will last in the fridge for about 5 days. Make sure you allow the sauce to cool completely before putting it in the fridge. Store in an airtight container.
- Freeze the sauce in a freezer-safe container or storage bag for up to 3 months. Allow it to defrost in the fridge then reheat it on the stove or in the microwave.
Todd Maraugha says
I’ve been trying a lot of recipes for sauce this is the one great flavor easy to make never used carrots before
But it really made a difference I tossed the sauce with ziti and mild Italian sausage perfect
Bryan Whitehurst says
I’ve been wanting to make an authentic spaghetti sauce forever and I finally found this one. Man was it good! My wife was blown away how good I did. Now I’m moving on to finding an authentic Bolognese sauce and f you have one.
Margaret Ostrom says
Yum! I made this today!
Carolyn Hill says
What is the process for home canning this sauce please. I will just freeze leftover sauce, it stays good for about 3 months.
Sarah Hill says
Hi Carolyn, I have never canned this or any sauce so unfortunately I can't give any tips.
Marcia D Miller says
I am making your norna’s recipe for Spagetti Sauce over pasta tomorrow.
I can’t wait
Sarah Hill says
Hi Marcia, how did it come out?
Lisa Brown says
I’d like to try this as a meat sauce. When would you recommend cooking the meat? After the carrots, onion and celery? Any tips?
Sarah Hill says
Hi Lisa, add it after the carrots, onion, celery and garlic. I have a bolognese recipe here that is the same just with meat and some added tomato paste: https://www.realfoodwithsarah.com/gnocchi-bolognese/. That should be helpful for you. Let me know if you have any additional questions!
Deborrah says
Super easy and delicious. Much better and far less expensive than jar pasta sauce. Thanks to your Nonna. The only thing I did different was add a couple of shakes of red pepper flakes because folks in this house love spicy food. 🙂
Ray Pfeiffer says
This is a really delicious sauce. I've made it at least 10 times, and it has become my go-to recipe for pasta sauce.
Sarah Hill says
This is so nice to hear, thank you Ray!
Mary E says
Absolutely delicious! I used less salt and no sugar , otherwise followed your .recipe.
Thank you!
Laura Tscherter says
Hi Sarah! I would like to make this recipe with fresh tomatoes from my garden. Will you please share how to modify your recipe for fresh tomatoes? Thank you!
Sarah Hill says
Hi Laura! I recommend removing the tomato skins (blanching them for 30sec-1 minute) then make the sauce as normal. You can add the tomatoes in whole because the entire sauce gets blended at the end or hand crush/blend them into a puree before adding to the pot, whichever you prefer. I'd say 8-10 tomatoes (approx. 4 cups) depending on their size should be a good amount. Hope it works out for you!
Janne says
I just made this, and my family absolutely loved this recipe! Many thanks for posting it, love from Norway!