Rating: 4.5 stars
19 Ratings
  • 5 star values: 14
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

I've been perfecting this recipe for over 10 years. Melting just a little cheese in the sauce adds great richness without overwhelming the tomatoes. And it's easy to keep these ingredients stocked in the house! Makes for amazing leftovers!

Recipe Summary

cook:
1 hr 15 mins
total:
1 hr 30 mins
prep:
15 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.n

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  • 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.n

  • 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.n

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).

Nutrition Facts

299 calories; protein 4.5g; carbohydrates 21.4g; fat 18.4g; sodium 835.8mg. Full Nutrition
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