Ingredients for Old World Italian Spaghetti Sauce
- Tomato Paste
- Tomato Puree
- Crushed Tomatoes
- Garlic Cloves
- Onion
- Extra Virgin Olive Oil
- White Sugar
- Salt
- Black Pepper
- Dried Basil
- Dried Oregano
- Thyme Leaves
- Dried Rosemary Leaves
- Parmesan Cheese
- Dry Red Wine
- 28 ounces (794ml) crushed tomatoes
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Old World Italian Spaghetti Sauce? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Old World Italian Spaghetti Sauce
- In a large stockpot over medium-low heat, add 2 tablespoons of olive oil and sauté 1 large onion (chopped) for about 4 minutes. Add 4 cloves of garlic (minced) and cook for 2 more minutes.
- Pour in 28 ounces (794ml) of crushed tomatoes, 15 ounces (425ml) of tomato sauce, and 8 ounces (227ml) of tomato paste. Stir well to combine.
- Add 1 teaspoon of dried oregano, 1 teaspoon of dried basil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Stir in 1/2 cup of grated Parmesan cheese.
- Bring to a gentle simmer, then reduce heat to low, cover, and cook for 2 1/2 hours, stirring occasionally.
- After 2 1/2 hours, stir in 1/2 cup of dry red wine (such as Chianti). Continue to simmer uncovered for 30 minutes, stirring occasionally.
- The sauce will be thinner on the first day. If using meat (about 1 pound Italian sausage or 1.5 pounds of meatballs), add it during step 4 and stir frequently throughout the cooking process. The sauce will thicken as it simmers and will be even richer the next day.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
38g
Fat
5g
Carbs
8g