Valedolmo Spaghetti Sauce
Bring a taste of rustic Sicily to your dinner table with this vibrant Valedolmo Spaghetti Sauce, a rich and aromatic recipe that transforms simple ingredients into a culinary masterpiece. Featuring the robust flavors of slow-simmered San Marzano tomatoes, sweet grated carrots, and a splash of bold red wine, this sauce strikes the perfect balance of savory and slightly sweet. Fresh basil and oregano lend a fragrant herbal note, while a Parmesan rind and optional red pepper flakes elevate the depth and complexity of this crowd-pleasing dish. Perfectly suited for any pasta, this versatile, one-pot wonder is easy to make yet impressively indulgent—an ideal option for weeknight meals or special occasions. Garnish generously with freshly grated Parmesan and extra basil for a restaurant-quality finish.
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 4 garlic cloves, minced
- 1 medium carrot, finely grated
- 1 celery stalk, finely chopped
- 28 ounces crushed San Marzano tomatoes (canned)
- 2 tablespoons tomato paste
- 1 cup red wine
- 0.5 cup fresh basil leaves, chopped
- 2 teaspoons fresh oregano, chopped
- 1 teaspoon sugar
- 0.5 teaspoon red pepper flakes (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 1 Parmesan rind (optional)
- 0.5 cup water or vegetable stock
Instructions
Heat the olive oil in a large, heavy-bottomed saucepan over medium heat.
Add the chopped onion, garlic, carrot, and celery. Sauté for 7-8 minutes, stirring frequently, until the vegetables are softened and fragrant.
Stir in the tomato paste and cook for 1-2 minutes to enhance its flavor.
Deglaze the pan by pouring in the red wine. Scrape the bottom of the pan to lift any browned bits, and let the wine simmer for 3-4 minutes until slightly reduced.
Add the crushed San Marzano tomatoes, water or vegetable stock, chopped basil, oregano, sugar, salt, black pepper, and red pepper flakes (if using). Stir everything to combine.
If using, add the Parmesan rind to the mixture for additional depth of flavor.
Bring the sauce to a gentle simmer. Reduce the heat to low, cover partially with a lid, and let it simmer for 45 minutes. Stir occasionally to prevent sticking and ensure even cooking.
Remove and discard the Parmesan rind (if used). Taste the sauce and adjust seasoning with more salt or pepper as needed.
Turn off the heat and let the sauce rest for 5 minutes before serving. Serve over cooked spaghetti or your favorite pasta and garnish with additional fresh basil and grated Parmesan cheese, if desired.
Nutrition Facts
Calories |
961 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.0 g | 59% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 4024 mg | 175% | |
| Total Carbohydrate | 79.4 g | 29% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 41.4 g | ||
| Protein | 15.7 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 464 mg | 36% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 2960 mg | 63% | |
*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.
