Real Italian Spaghetti Sauce
Experience the authentic flavors of Italy with this Real Italian Spaghetti Sauce recipe, a slow-simmered masterpiece that’s bursting with rich, homemade goodness. Made with iconic San Marzano tomatoes and a fragrant medley of fresh minced garlic, finely diced vegetables, and aromatic herbs like oregano and basil, this sauce is the pinnacle of traditional Italian cooking. A splash of dry red wine adds depth, while a touch of optional sugar balances its natural acidity perfectly. The secret to its incredible flavor lies in the patient simmering, allowing the ingredients to meld into a velvety sauce perfect for coating every strand of spaghetti. Whether you’re hosting a dinner party or craving a comforting family meal, this sauce, garnished with parsley or Parmesan, promises to deliver that classic, rustic Italian taste in every bite!
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Recipe Information
Ingredients
- 4 tablespoons extra virgin olive oil
- 1 large, finely diced yellow onion
- 4 minced garlic cloves
- 1 large, finely grated carrot
- 1 finely diced celery stalk
- 28 ounces (whole, peeled) canned San Marzano tomatoes
- 2 tablespoons tomato paste
- 1 cup dry red wine
- 2 teaspoons (or to taste) salt
- 1 teaspoon (or to taste) black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 2 tablespoons (chopped) fresh parsley
- 1 teaspoon (optional, to balance acidity) granulated sugar
- 1 cup water or vegetable stock
Instructions
Heat the olive oil in a large, heavy-bottomed pot over medium heat.
Add the diced onion and cook for 4-5 minutes until softened and translucent.
Stir in the minced garlic, grated carrot, and diced celery. Cook for another 3 minutes until fragrant and slightly softened.
Using your hands, crush the canned San Marzano tomatoes directly into the pot, breaking them into smaller chunks.
Add the tomato paste and stir to combine with the vegetables.
Pour in the dry red wine, and cook for 2-3 minutes, allowing the alcohol to evaporate.
Add salt, black pepper, oregano, basil, parsley, and optional sugar to the pot, stirring to incorporate.
Pour in the water or vegetable stock to thin the sauce. Bring the mixture to a gentle simmer.
Lower the heat to low and cover the pot partially with a lid to allow steam to escape.
Simmer the sauce for 60-90 minutes, stirring occasionally to prevent sticking, until it thickens and develops a rich flavor.
Taste and adjust seasoning as needed before serving.
Serve hot over cooked spaghetti, garnished with fresh parsley or grated Parmesan cheese, if desired.
Nutrition Facts
Calories |
1040 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.4 g | 75% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4904 mg | 213% | |
| Total Carbohydrate | 91.0 g | 33% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 52.4 g | ||
| Protein | 12.1 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 289 mg | 22% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 2598 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
