Name: Italian Tomato Sauce-Frugal Gourmet
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 8-10 serving(s)
Ingredients: 1/4 cup olive oil (I used just enough to lightly cover the bottom); 2 yellow onions, chopped; 2 celery ribs, chopped; 6 garlic cloves, minced; 8 ounces mushrooms, chopped; 1/2 cup Italian parsley, chopped; 2 (28 ounce) cans tomato puree; 6 ounces tomato paste; 2 cups red wine (Be sure it is a good drinking wine.); 2 cups chicken broth; 1/2 teaspoon red pepper flakes; 1 tablespoon oregano; 1 tablespoon basil; 1 teaspoon rosemary, dried; 2 cloves, whole; 2 bay leaves; 1 1/2 teaspoons pepper; 1 tablespoon kosher salt; 1 teaspoon sugar; parmesan cheese

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Recipe by adopt a greyhound

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This is a great Italian Tomato Sauce. It has great flavor and lasts for at least a week. Freeze the remaining sauce.

Ready In:: 2hrs 30mins
Serves:
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ingredients

¹⁄₄ cup olive oil (I used just enough to lightly cover the bottom)
2 yellow onions, chopped
2 celery ribs, chopped
6 garlic cloves, minced
8 ounces mushrooms, chopped
¹⁄₂ cup Italian parsley, chopped
2 (28 ounce) cans tomato puree
6 ounces tomato paste
2 cups red wine (Be sure it is a good drinking wine.)
2 cups chicken broth
¹⁄₂ teaspoon red pepper flakes
1 tablespoon oregano
1 tablespoon basil
1 teaspoon rosemary, dried
2 cloves, whole
2 bay leaves
1 ¹⁄₂ teaspoons pepper
1 tablespoon kosher salt
1 teaspoon sugar
parmesan cheese

directions

In a 6 quart soup pot, add olive oil, onions, celery, garlic, mushrooms and parsley.
Cook over med. heat until the vegetables are soft. Add the rest of the ingredients and bring to a slow boil.
Turn down to simmer and let it cook for at least two hours. Stir occasionally. We like ours thick so sometimes I simmer it for three hours. Be sure to take out the bay leaves before serving.
Great with pasta of your choice. Top with grated parmesan cheese to serve.

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@adopt a greyhound

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"This is a great Italian Tomato Sauce. It has great flavor and lasts for at least a week. Freeze the remaining sauce."

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review by Jody O.

2/24/2021

The only thing missing from the original recipe is 1 large grated carrot

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review by mindless

5/27/2014

this sauce is great! I make a batch of this pretty much every few weeks. It freezes well and has great flavor. It actually replaced my own recipe for my favorite pasta sauce. The only thing i dont follow exactly is i omit the cloves.

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review by Alice M.

10/19/2013

I have used this recipe for a number of years and use it in conjunction with the Chicken Cacciatore recipe from the same cook book and serve it with spinach ravioli from Costco, It is a favorite in my family.

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review by Angie

12/9/2009

What a great sauce! I cut down on the oil when sauteing the veggies and used EVOV. I loved the wine. Used some Merlot I had leftover from dinner the night before. Great over penne with a side salad and crusty rolls!

1

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review by Penny Stettinius

6/29/2009

This is an easy and very nice sauce to have on hand. Thx for sharing! I found the 1/4 cup of olive oil a bit too much in which to saute the vegetables but that's a personal preference. And, I always season with salt and pepper at several intervals so I really never know how much I used but the rest of the recipe I followed to a T. I doubled the recipe so we'd have some for the freezer and the portion we had I served with meatballs from Recipe #354722 served over linguine. Divine!

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