This authentic Italian pasta sauce recipe comes straight from my Nonna's Cucina. Made with simple ingredients and slow-simmered for rich, comforting flavor, this homemade red sauce is the kind I grew up on and the first recipe I ever made.
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. This is probably the first recipe I ever made! 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
- Oil and butter. I like to use both unsalted butter and extra-virgin olive oil when making this recipe. If you need this recipe to be vegan, substitute vegan butter or omit it altogether.
- Mirepoix. This is a combination of onion, celery and carrots. The carrots add sweetness to the sauce without needing to add sugar. Use more or less carrots depending on your preference.
- Red wine. I recommend using Cabernet Sauvignon, Pinot Noir or a Chianti. No red wine on hand? Dry white wine works as a substitute, or skip it entirely and add an extra tablespoon of balsamic vinegar for acidity.
- Crushed tomatoes. Crushed tomatoes work great in this recipe. However, you can also use a can of whole peeled tomatoes or even a combination of both. I always recommend real San Marzano plum tomatoes or use your favorite brand of tomatoes.
- Fresh herbs. You will need fresh basil and fresh thyme, however, dried herbs will work in a pinch!
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.
Since this sauce is thicker and heartier than a quick marinara, chunkier shapes like rigatoni or penne hold onto it well. If you'd rather have a lighter coating, thinner noodles like bucatini or spaghetti work too.
Nonna's Tips for the Best Pasta Sauce
- 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.
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
Italian pasta sauce can be served with various types of pasta, including penne, spaghetti, rigatoni, angel hair, and fettuccine. It can also be used in other dishes such as chicken parmesan, pizza or as the bolognese base in classic lasagna with béchamel sauce layered with creamy white sauce.
You can serve the sauce as is over pasta or add meatballs, sausage or grilled chicken. Don't forget some freshly grated Parmesan or pecorino cheese on top! If you prefer a meat sauce, try short rib bolognese instead.
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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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.
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!