Ingredients1 h 30 m servings 332 cals
- Heat olive oil in a large Dutch oven or heavy pot over medium heat; cook and stir onions for 5 minutes. Add garlic and cook, stirring occasionally, until onions are translucent, about 5 minutes more.
- Mix petite diced tomatoes, diced tomatoes, white wine, tomato paste, oregano, salt, sugar, black pepper, red pepper flakes, and bay leaves into onion mixture; reduce heat to low, cover Dutch oven, and simmer, stirring occasionally, until flavors blend, about 1 hour.
- Remove Dutch oven from heat. Add 1/2 cup Pecorino-Romano cheese, basil, and parsley into into sauce; stir until cheese melts, about 5 minutes. Discard bay leaves. Sprinkle remaining cheese over sauce when serving.
- Cook's Notes:
- It's almost better the day after. Make it the day before and heat it up for company!
- This recipe is also very forgiving. It's the perfect starting point for all kinds of tomato sauce experimentation (add ground beef, add sausage, serve over chicken cutlets, or try different cheeses or herbs, etc).
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 332 calories; 20.4 g fat; 21.4 g carbohydrates; 7.2 g protein; 7 mg cholesterol; 956 mg sodium. Full nutrition
ReviewsRead all reviews 3
Turned out amazing! My favorite sauce as of today. However I did make some adjustments. I cut the recipe in half as I thought the original would yield too much for my home. I did add diced mushr...
there were several changes I made to this recipe. Do to my preferences. I used one large can of crushed tomatoes. This replaces diced tomatoes. Instead of 1/2 cup of olive oil. I used 2 tbs. (be...