Total Time
2hrs 15mins
Prep 15 mins
Cook 2 hrs

This easy sauce is made with things I always have on-hand. It freezes well so I often double or even triple the recipe, to pull out for busy work-night meals-once you've got the sauce the rest is easy! I'm not sure where I got the recipe, but, I think it was Taste of Home.

Ingredients Nutrition


  1. Sauté onion and garlic in oil over low heat for 15 minutes-until very limp.
  3. Add sage and sauté 5 minutes.
  4. Add tomato sauce and wine-simmer UNCOVERED 10 minutes.
  5. Then cover and simmer for 60-90 minutes.
  6. Stirring occasionally.
  7. Uncover and simmer to desired thickness.
  8. Season to taste with salt and pepper.
  9. Serve over spaghetti, gnocchi, pierogies, sausages- whatever sounds good to you!
Most Helpful

This sauce is SO tasty..infact deceptively so. Who would have thought such simple and rustic flavors would have such a complex and inviting finish? I could eat this stuff by the spoonful and infact was caught doing so more than once. I found that 4 cups of tomato sauce was exactly 1 29 oz can and 1 8 oz can (I measured infact). I simmered the sauce covered for an hour, then to thicken about 20 minutes. I used Chardonnay for the wine. I am making another batch this weekend to freeze. Thank you for this wonderful sauce, it is a true gem of a recipe!

Michelle S. February 02, 2006

Mickie, I really like this sauce. It was so easy to make and the flavor is just wonderful. I used some to make homemade pizza and then just sprinkled on some italian seasoning before adding the other toppings. I froze the rest and plan to use it for spaghetti, but I'm also thinking it would be good over meatloaf. Thanks for sharing!

Susie in Texas August 12, 2004

I really enjoyed this sauce. I have tons leftover as I eat very little sauce at one point in time. So.. I plan to freeze the leftover sauce. I served it with some pasta and a nice plate of veggies :-) I ended up having to cook it for less time than it said to.... but it was done to my liking at about 45 minutes at most.. Thanks mickie!!!

love4culinary January 31, 2004