Tomato Spaghetti Sauce

    Tomato Spaghetti Sauce

    (245)
    3saves
    40min


    232 people made this

    This recipe is a great basis for all kinds of more complex pasta sauces (such as with meatballs) but it is also amazing on its own. This is my Sicilian great-grandmother's recipe.

    Ingredients
    Serves: 6 

    • 1 (800g) tin crushed tomatoes
    • 500g tomato pasta sauce (passata)
    • 185g tomato paste
    • 3 cloves garlic, minced
    • 1 tablespoon white sugar
    • 2 tablespoons red wine vinegar
    • 2 teaspoons dried oregano
    • 1 pinch crushed chilli flakes

    Directions
    Preparation:10min  ›  Cook:30min  ›  Ready in:40min 

    1. In a large frypan combine the crushed tomatoes, tomato paste, tomato sauce, garlic, sugar, vinegar, oregano and chilli flakes. Stir all together and simmer over low heat for at least 30 minutes (for the best flavour). Stir frequently to prevent burning.
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    Reviews and Ratings
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    (245)

    Reviews in English (245)

    by
    148

    I made this last night. I came home tired and cranky and figured I'd just cook some noodles and open a jar of sauce. I had my ground beef cooking away when I discovered that I was out of jarred sauce. So, I tried this recipe and it was fantastic. I didn't have any red wine vinegar, but red wine worked great. I also added about a cup of grated parmesan to thicken it a bit (I like my sauce to be very thick) and give it some extra flavor. This was so much better than the junk in the jar that I'll definitely stop gettting the stuff in the jar and making this instead.  -  09 Jan 2006  (Review from Allrecipes USA and Canada)

    by
    124

    After reading the other reviews, I made the following changes: 1 TBS of vinegar instead of 2, plus I sauteed an onion with the garlic first, plus I added 2 tsp of basil. And it was GREAT! Today I made it for the second time, this time in the crockpot. I put three (frozen) boneless skinless chicken breasts in the bottom of the crockpot, then added all the rest of the ingredients (with the changes I mentioned above). I cooked it on LOW for 6 hours -- and when it was almost done, I opened the lid, and shredded the chicken with two forks. It was sooo good! My family (small kids, and husband) ate it over spaghetti, and I'll admit I ate it plain!  -  27 Feb 2004  (Review from Allrecipes USA and Canada)

    by
    102

    This is a very rich and thick sauce. So good and so easy to make. I sauteed a chopped onion in some olive oil and garlic first. Then I added the crushed tomatoes, one 8 oz. can of tomato sauce and two 6 oz. cans of tomato paste. I also added 1/2 tsp. of salt, 2 Tbsp. of sugar, 1/2 c. of dry red wine vs. vinegar, 1 Tbsp. each of oregano and basil vs. 1 tsp., 1/4 tsp. of crushed red pepper, and 2 bay leaves. I let that simmer for 2 hours on low then removed the bay leaves and added 1/4 c. of shredded parmesan cheese, let that melt and then added some meatballs to let them heat through.  -  25 Sep 2009  (Review from Allrecipes USA and Canada)

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