Becky Luigart-Stayner; Cindy Barr
9 cups (serving size: 1 cup)

Dry red wine intensifies the well-blended flavors in this lusciously seasoned tomato sauce--magnifico!Serve over your favorite pasta.

How to Make It

Heat oil in a Dutch oven over medium heat; add onion and sugar. Cook 30 minutes or until golden, stirring occasionally. Stir in wine; cook 1 minute. Add remaining ingredients; bring to a boil. Reduce heat, and simmer 3 hours, stirring occasionally.

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Ratings & Reviews

veryslowcook's Review

December 08, 2013
We don't care for sweetness in our tomato sauces, and this one was a little too sweet even after I cut the sugar amount. The caramelized onion may have added more sweetness, so next time I will only saute them for 10 min or so. I suspect there is potential in this recipe and love to keep frozen pasta sauce in the freezer.

shipforu's Review

November 27, 2013

mariaib's Review

November 17, 2013
This was OK but not spectacular. My oldest son told me 4 TIMES how much he didn't like it and I should just buy the jarred sauce from the market. I did have it a slow simmer for the three hours but it seemed to cook down too much and tasted somewhat concentrated. I added a bit more wine than called for but otherwise followed the recipe to a T. I guess I was expecting more with all the positive reviews. It wasn't bad....but it wasn't exceptional either.

EllenDeller's Review

June 13, 2013
Very good sauce, though I used only 2 TB of tomato paste for 1/2 the recipe. I also added a tsp. of anchovy paste for a classic marinara umami depth and sauteed the garlic before adding liquids so that it would be more digestible and added a bit more sugar. Also delicious with fresh peeled & chopped tomatoes! With fresh tomatoes, it makes a fairly chunky sauce, but if you want a smooth one, a quick whiz in the blender purees everything beautifully.

mamakrup's Review

April 20, 2013
My go to sauce recipe. Watch the pepper flakes - I love the spice but others have commented on it. I add them while sautéing the onions.

Ilike2tri's Review

September 09, 2012
I started making this recipe when it got published several years ago and it has remained a favorite. Super easy to make, the house smells amazing while it is simmering, it makes a huge batch, and everyone loves the taste of it. Like others have mentioned, it is easy to add mushrooms, bell peppers, etc if you are in the mood. I also use it in my lasagna when I have it on hand. Right now it is simmering for half time of the Packer game. Yummy!

amd0716's Review

September 06, 2012
Absolutely Fantastic! I will never use any other sauce again. So easy to make a batch and freeze most of it for later

erinslog's Review

August 29, 2012
This sauce is divine! I halved the recipe and it still made a large batch. I will freeze the leftovers. I did not use marjoram. I added 5-6 Bay leaves which I removed after simmering for 3-4 hours. I also added a can of sliced mushrooms (drained) with the canned tomatoes. I love mushrooms and feel that they are a necessary ingredient in this recipe. I served this sauce with Chicken Parmagana and linguine.

Natango's Review

April 08, 2012

cookerbob's Review

March 10, 2012
Definitely goes to the top of my list of homemade gravy. I let the gravy sit in the fridge for two days for the sauce to come together. I then fried up some Bocca Crumbles to toss in for meat flavor--Amazing