Italian Tomato Sauce-Frugal Gourmet

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:
Units:

ingredients

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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RECIPE MADE WITH LOVE BY

@adopt a greyhound
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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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  1. Jody O.
    The only thing missing from the original recipe is 1 large grated carrot
    Reply
  2. mindless
    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.
    Reply
  3. Alice M.
    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.
    Replies 1
  4. Angie
    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!
    Reply
  5. Penny Stettinius
    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!
    Reply
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