This robust spaghetti sauce captures the essence of a traditional Italian kitchen with its slow-cooked depth and vibrant acidity. Starting with a base of aromatic onions and garlic sauted in olive oil, the sauce builds complexity as whole plum tomatoes break down over two hours of gentle simmering. The addition of tomato paste adds a rich umami backbone, while fresh parsley, oregano, and a bay leaf provide herbal brightness. Perfectly balanced with a touch of sugar to counteract the tomatoes’ natural acidity, this sauce is incredibly versatile. It coats pasta beautifully but also serves as an excellent base for lasagna or baked ziti. Ideal for Sunday family dinners or meal-prepping for the week ahead, this recipe delivers consistent, home-style comfort with minimal effort.
Tony’S Spaghetti Sauce
Description
This robust spaghetti sauce captures the essence of a traditional Italian kitchen with its slow-cooked depth and vibrant acidity. Starting with a base of aromatic onions and garlic sauted in olive oil, the sauce builds complexity as whole plum tomatoes break down over two hours of gentle simmering. The addition of tomato paste adds a rich umami backbone, while fresh parsley, oregano, and a bay leaf provide herbal brightness. Perfectly balanced with a touch of sugar to counteract the tomatoes' natural acidity, this sauce is incredibly versatile. It coats pasta beautifully but also serves as an excellent base for lasagna or baked ziti. Ideal for Sunday family dinners or meal-prepping for the week ahead, this recipe delivers consistent, home-style comfort with minimal effort.Ingredients
Directions
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Heat the olive oil in a deep, heavy-bottomed pot over medium heat.
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Add the chopped onion and cook until softened and translucent, about 5 minutes.
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Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
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Add the whole plum tomatoes, crushing them slightly with a spoon as they go in.
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Bring the mixture to a boil, then reduce heat to low to maintain a gentle simmer.
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Stir in the salt, black pepper, bay leaf, oregano, and sugar.
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Simmer uncovered for 30 minutes, stirring occasionally.
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Stir in the tomato paste until fully incorporated.
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Continue to simmer for an additional 1.5 hours, stirring occasionally, until the sauce has thickened and flavors are melded.
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Remove the bay leaf before serving.
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Stir in the chopped fresh parsley just before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 126.0kcal
- % Daily Value *
- Total Fat 1.4g3%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 35.0mg2%
- Total Carbohydrate 27.3g10%
- Dietary Fiber 8.4g34%
- Sugars 18.2g
- Protein 6.3g13%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Allow the sauce to cool completely before transferring to airtight containers. Refrigerate for up to 5 days or freeze for up to 3 months.
Meatballs: The original recipe mentions adding meatballs during the last hour of cooking. If adding meatballs, ensure they are cooked through before adding to the sauce, or simmer them gently in the sauce for the final hour.
Serving Suggestion: Serve with freshly grated Parmesan or Romano cheese, crusty bread, a green salad, and a glass of Chianti.
Yield Note: This recipe makes enough sauce for approximately 1 pound of thin spaghetti or four normal servings. Hearty eaters may consume more.
Ingredient Tip: If the sauce tastes too acidic, add a pinch more sugar. If it tastes too sweet, add a splash of balsamic vinegar or lemon juice.
