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authentic italian pasta sauce

(2 ratings)
Megan213 avatar
Recipe by
Megan Todd
@Megan213
Warren, OH

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!

(2 ratings)
yield 8 -10
prep time 1 Hr
cook time 4 Hr
method Stove Top

Ingredients For authentic italian pasta sauce

  • 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

How To Make authentic italian pasta sauce

  • 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!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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