Slow Simmered Italian Sauce
Immerse yourself in the rich, hearty essence of traditional Italian cooking with this Slow Simmered Italian Sauce. Bursting with authentic flavors, this recipe combines the vibrant sweetness of San Marzano tomatoes, the aromatic touch of fresh basil, and the umami depth of optional Parmesan rind—all delicately layered over hours of low, slow simmering. A sauté of golden onions and fragrant garlic sets the foundation, while a hint of red wine or water enhances the sauce’s velvety texture. Perfectly seasoned with oregano, a touch of sugar, and optional red pepper flakes for a subtle kick, this versatile sauce is ideal over pasta, as a pizza base, or as a complement to your favorite Italian dishes. With its simple ingredients and hands-off cooking process, this sauce is a timeless staple that rewards patience with unparalleled depth and flavor.
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Recipe Information
Ingredients
- 3 tablespoons extra virgin olive oil
- 1 large yellow onion, finely chopped
- 4 garlic cloves, minced
- 56 ounces canned San Marzano tomatoes, crushed
- 3 tablespoons tomato paste
- 0.5 cups fresh basil leaves, roughly chopped
- 2 teaspoons dried oregano
- 0.5 teaspoons crushed red pepper flakes (optional)
- 1 teaspoon granulated sugar
- 1 teaspoon kosher salt
- 0.5 teaspoons black pepper, freshly ground
- 1 piece parmesan rind (optional)
- 0.5 cups water or red wine
Instructions
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
Add the finely chopped onion and sauté for 5-7 minutes, stirring occasionally, until softened and translucent.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Add the tomato paste and cook for 2 minutes, stirring frequently, to caramelize the paste and develop its flavor.
Pour in the crushed San Marzano tomatoes, followed by the water or red wine. Stir until well combined.
Stir in the freshly chopped basil, dried oregano, crushed red pepper flakes (if using), sugar, kosher salt, and black pepper.
If using a parmesan rind, add it to the pot for additional depth of flavor.
Bring the sauce to a gentle simmer, then reduce the heat to low.
Cover the pot with a lid, leaving a small gap for steam to escape, and allow the sauce to simmer for 2.5 to 3 hours. Stir occasionally to prevent sticking.
Taste the sauce periodically and adjust seasoning as needed, adding more salt or pepper if necessary.
Remove the parmesan rind before serving.
Serve the sauce hot over your favorite pasta, or use it as a base for other Italian dishes. Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.
Nutrition Facts
Calories |
1016 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.5 g | 70% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 28 mg | 9% | |
| Sodium | 3089 mg | 134% | |
| Total Carbohydrate | 113.6 g | 41% | |
| Dietary Fiber | 26.5 g | 95% | |
| Total Sugars | 69.6 g | ||
| Protein | 26.6 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 647 mg | 50% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 3493 mg | 74% | |
*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.
