This authentic Italian pasta sauce recipe comes straight from my Nonna’s cucina. Made with simple ingredients and slow-simmered for a rich, comforting flavor, this homemade red sauce is the one I grew up on and the first recipe I ever learned to make.
If someone asks me my favorite meal, I’ll always say pasta with tomato sauce. It’s homey and comforting. This sauce is simple to prepare, feeds a crowd, and works perfectly for busy weeknights. We often pair it with a simple arugula and pear salad for some greens.
This recipe is close to my heart. My Nonna was the picture of an Italian grandmother: her kitchen full of aromas, family, and love. Along with this tomato sauce, I remember her chicken cacciatore and cozy Italian broccoli soup—true comfort food. That same slow-simmered flavor inspired other dishes I make that build depth with tomato paste, aromatics, and Parmesan.
Watching Nonna make this sauce and sharing it together is irreplaceable, but every time I cook it I think of her. I hope you enjoy this sauce as much as my family and I do.
Ingredients
- Oil and butter. Use extra-virgin olive oil and unsalted butter for a silky finish. For a vegan version, substitute vegan butter or omit it.
- Mirepoix. Onion, celery, and carrots form the base. The carrots add natural sweetness so you don’t need to add sugar.
- Red wine. A splash of Chianti, Pinot Noir, or Cabernet Sauvignon brightens the sauce. If you prefer no wine, use a little balsamic vinegar instead.
- Tomatoes. Crushed San Marzano tomatoes work beautifully. You can also use whole peeled tomatoes or a mix—choose a quality brand.
- Fresh herbs. Fresh basil and thyme are best; dried will work if that’s what you have.
See the recipe card below for exact quantities.
This sauce is heartier and simmered longer than a typical marinara—just like Nonna made.
How to Make Italian Pasta Sauce
- Step 1: Heat the olive oil and butter in a large pot or Dutch oven over medium-high heat. Add the diced onion, carrots, and celery and sauté until the onion is translucent, about 5 minutes. Add salt and garlic and cook until fragrant.
- Step 2: Deglaze the pot with red wine and let it simmer for about 5 minutes to reduce slightly and concentrate flavor.
- Step 3: Add the crushed tomatoes, more salt if needed, black pepper, torn basil, and thyme. Stir to combine.
- Step 4: Bring the pot briefly to a simmer, then reduce the heat to low and simmer, covered, for 45 minutes to 1 hour so the flavors deepen.
- Step 5: Turn off the heat and let the sauce cool slightly, then purée until smooth with an immersion blender or in a traditional blender. If using an immersion blender in an enamel pot, avoid scraping the bottom to prevent scratching.
- Step 6: Serve the sauce over your favorite pasta and top with freshly grated Parmesan or pecorino. Add meatballs, sausage, or grilled chicken if you like.
Sarah’s Favorite
Immersion Blender
I use an immersion blender to smooth sauces and soups quickly; it’s convenient and keeps cleanup minimal.
Recipe FAQs
Carrots add natural sweetness without extra sugar. If you prefer, you can add a small amount of sugar, but carrots are my preferred method.
Yes. The sauce keeps in the refrigerator for up to 5 days and freezes well for up to 3 months.
This version hasn’t been tested for home canning, so I don’t recommend using it for that purpose.
Nonna’s Tips for the Best Pasta Sauce
- Add butter along with the oil for a creamier mouthfeel and rounder flavor.
- Use a food processor to dice the mirepoix quickly and evenly.
- Choose high-quality tomatoes; they make a big difference.
- Simmer gently with occasional bubbles so the sauce reduces without scorching.
- Cook low and slow for at least 45 minutes to develop deep flavor.
Serving Suggestions
This versatile sauce pairs well with penne, spaghetti, rigatoni, angel hair, or fettuccine. It’s also great in chicken Parmesan, on pizza, or as a base for classic lasagna. Serve topped with freshly grated Parmesan or pecorino and add meatballs, sausage, or grilled chicken if you like. For a meatier ragu, try a short rib Bolognese instead.
Storage & Reheating
Fridge: Store cooled sauce in an airtight container for up to 5 days.
Freezer: Freeze in a freezer-safe container or bag for up to 3 months. Thaw in the refrigerator before reheating.
Reheating: Warm gently on the stove or microwave until heated through.
Did you make this recipe? Leave a rating and a comment below—I’d love to hear how it turned out. Thank you!
Authentic Italian Pasta Sauce (from my Nonna’s Kitchen)
Nonna’s authentic Italian pasta sauce—traditional, slow-simmered tomato sauce made with simple, honest ingredients.
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 tablespoon unsalted butter (or vegan butter)
- 1 yellow onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 2 teaspoons salt (adjust to taste)
- ½ cup red wine (Chianti, Pinot Noir, or Cabernet)
- 1 (28 ounce) can crushed San Marzano tomatoes
- Black pepper, to taste
- ¼ cup fresh basil, torn
- 1–2 sprigs fresh thyme
Instructions
- Heat the olive oil and butter in a large pot or Dutch oven over medium-high heat.
- Add the diced onion, carrots, and celery and sauté until the onion is translucent, about 5 minutes.
- Add 1 teaspoon of salt and the minced garlic; cook 1–2 minutes until fragrant.
- Pour in the red wine and simmer for about 5 minutes to reduce slightly.
- Add the crushed tomatoes, more salt if needed, black pepper, basil, and thyme. Stir to combine.
- Cover, bring to a gentle boil, reduce heat to low, and simmer for 45 minutes to 1 hour.
- Turn off the heat, let cool a few minutes, then blend until smooth with an immersion or countertop blender.
- Serve over your favorite pasta and garnish with freshly grated cheese if desired.
Sarah’s Tips
- Add butter in addition to oil for a creamier sauce.
- Use a food processor to prep the mirepoix quickly and evenly.
- High-quality tomatoes elevate the sauce—choose well.
- Simmer gently and watch for occasional popping bubbles to ensure even reduction.
- Cool completely before refrigerating leftovers; store in an airtight container.
See the full post for extra tips and photos.