Total Time
1hr 35mins
Prep 15 mins
Cook 1 hr 20 mins

Recipe courtesy Giada De Laurentiis Show: Everyday Italian Episode: All About Lasagna

Ingredients Nutrition


  1. In a large casserole pot or Dutch over, heat oil over medium high heat.
  2. Add onion and garlic and sauté until soft and translucent, about 5 to 10 minutes.
  3. Add celery and carrots and season with salt and pepper.
  4. Sauté until all the vegetables are soft, about 5 to 10 minutes.
  5. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick.
  6. Remove bay leaves and check for seasoning.
  7. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
  8. Add 1/2 the tomato sauce into the bowl of a food processor.
  9. Process until smooth.
  10. Continue with remaining tomato sauce.
  11. If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags.
  12. This will freeze up to 6 months.
Most Helpful

I've made this dozens of times and it is the perfect base for so many dishes. Searched for this on so I could easily retrieve it when I'm not at home because I prepare this when traveling. Thanks Seahorse73!

Lil Bollington October 29, 2011

This recipe was terrrrrrific! Or at least the way it turned out because I didn't have *two* cans of tomatoes or bay leaves. I also didn't have a lot of time, so it only simmered for half an hour and didn't puree it, either. It was so delicious, I couldn't believe it. I ate spoonfuls of it as if it were soup... My husband thought it was from a jar - high praise, since I can't make sauce for the life of me. Or so I thought, until this recipe.

Shesamazingnyc December 27, 2007

When my friend came back from a year in Italy she made this sauce and I never knew how. Thank you for this delicious recipe.

Vegwife August 03, 2007