Traditional Italian Red Sauce

No ratings yet

Traditional Italian Red Sauce

Traditional Italian Red Sauce


  • 4 28 ounce cans whole Italian plum tomatoes
  • 1/4 cup extra-virgin olive oil
  • 3 cloves garlic thinly sliced
  • 1 teaspoon crushed red pepper flakes
  • 1 cup Chianti or dry red wine
  • 1 tablespoon dried oregano
  • 8 leaves fresh basil
  • Coarse salt to taste
  • Freshly ground pepper to taste


  • Puree the tomatoes in a food mill, removing most of the seeds. In a medium stockpot, heat the olive oil over medium heat, add garlic, and saute until golden brown, 1 to 2 minutes. Add red pepper flakes. While the oil is sizzling, slowly add half of the pureed tomatoes and the wine, stirring to mix. Add remaining tomatoes, reduce heat to low, and let simmer. Add the oregano, and continue to simmer until slightly thickened, 1 1/2 to 2 hours, stirring occasionally. Add the basil. Season with salt and pepper to taste. The sauce may be kept in the refrigerator up to 3 to 4 days in a covered container, or in the freezer for 1 month.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.