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Looking for a tried and true, super flexible, and uncomplicated red sauce recipe? This is your new go-to weeknight dinner, friend!
Tips, Tricks, & Shortcuts (hit the arrow to expand/collapse)
This sauce stores perfectly in the freezer! I usually make a double batch in a big pot, serve half immediately for dinner, and save half for another day. Simply let the sauce cool a bit in the pot or cool completely in the fridge, then pour into a sturdy gallon freezer bag and transfer to the freezer. Don’t forget to write the date in permanent marker just in case you forget when you made it!
To thaw frozen sauce, leave it in the fridge overnight or defrost in the microwave. Transfer to a pot and simmer for 10-15 minutes. Add to cooked pasta for the easiest 15 minute weeknight dinner.
If you’d like to add meat to your sauce, simply brown 1 pound of ground beef (I recommend 80/20 for this recipe but 97% lean beef and ground turkey both work well) in between steps 3 and 4 below. Follow the remaining directions and simmer all ingredients as usual.
Ingredients
2 Tbsp. olive oil
1 medium yellow onion, finely diced
3 cloves garlic, grated or diced (or 3 tsp garlic paste)
2 Tbsp. balsamic vinegar
15 ounce can tomato sauce
28 ounce can Tuttorosso Crushed Tomatoes with Basil
3 ounces tomato paste
2 tsp table salt or salt to taste
1 ½ tsp black pepper
1 tsp crushed red pepper flakes
2 tsp onion powder
1 ½ tsp Italian seasoning
1 tsp dried oregano
2 tsp granulated sugar
1 ½ tsp fresh basil (I use this so I can always keep “fresh” basil in my fridge!)
Optional:
1 tsp crushed red pepper flakes (for a total of 2 tsp including above)
½ tsp ground cayenne pepper (for a small kick)
Instructions
1. Heat oil in a medium saucepan over medium heat
2. Add onion to pan and cook 6-8 minutes, until onions are softened and translucent
3. Add garlic and cook another 1 to 1 ½ minutes, until garlic is fragrant - do not burn your garlic!
4. Add your canned ingredients (including juices) and crush the whole tomatoes into chunks, using your hands before adding to the pot, or using a spatula after adding to the pot
5. Add remaining ingredients except basil*
*If you’re using dried basil, add it now; if you’re using fresh basil, add it at the end (basil is a tender herb and tastes best when it’s lightly cooked, like spinach)
6. Stir well to combine
7. Bring mixture to a gentle boil, then immediately turn down and simmer on low for 15-30 minutes (If you have 30 minutes to simmer this sauce, it’s worth it! If you are making a quick weeknight dinner and only have 15 minutes to simmer, it will still be amazing!)
8. Add fresh basil about 5 minutes before serving; use more basil as garnish if desired (highly recommend!)
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