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We don't usually add meat to our pasta sauce, it's an easy way to skip it and have a meatless meal. However, without meat, I still require (and by I, I mean we) tons of flavor--intense, rich and bright. This Simple Veggie Red Sauce is not overly complicated or time consuming and you only have one pot to dirty (and clean). If you've never made homemade red sauce or because you would like to try a new recipe, proceed! This is a good one.

I love this sauce with whole-grain penne and a tiny amount of crumbled Feta, but if you want your Parm, do it.

Notes: Tomatoes are San Marzano. Olive oil is regular, Italian. Red wine is soft, a pinot noir or Malbec.


Ingredients: 2 tbsp. olive oil, 4 cloves garlic, 1 large onion, (2) 28-ounce cans whole tomatoes, 1 1/2 tsp. salt, 1/2 tsp. pepper, 1 1/2 tsp. sugar, 1 cup mushrooms--chopped finely, 2 tsp. ground basil, 1 tsp. ground oregano, 1 tsp. dried parsley, 1/4 cup red wine.

1. Heat olive oil in a large saucepan over medium heat until glossy. Chop onion, mince garlic. Cook in the oil until onion is tender and translucent, about 10 minutes.

2. Add basil, oregano, and 1 tsp. of sugar. Stir to combine and cook until the herbs are fragrant. Add tomatoes, salt and pepper.

3. Bring sauce to a boil, turn down to simmer with a cocked-lid, until reduced by 25%, about 20 minutes. If you want a smooth sauce, now would be the time to use an immersion blender (carefully!)

4. Stir in wine and mushrooms. Continue to cook on low 5 or so minutes longer. Taste. If sauce is too bright, add the additional 1/2 tsp. sugar.

#simple red sauce #red sauce #pasta sauce #San Marzano tomatoes

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