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Italian Pasta Sauce


1 Tbsp. olive oil

1 medium onion*, chopped

OPT: 1 cup mushrooms, sliced

         1/2 cup red bell pepper, diced 

3-4 garlic cloves, minced

1—28 ounce diced tomatoes (I love fire-roasted by Muir Glen)

1—6 ounce tomato paste

1—8 ounce tomato sauce

1/4 cup red wine

3 tsp. Italian spices

2 Tbsp. fresh basil, chopped or 2 tsp. dried basil

1 Tbsp. fresh oregano or 1 tsp. dried oregano

1 1/2+ Tbsp. Italian parsley, chopped or 2 tsp. dried parsley

1 1/2 tsp. brown sugar

1 tsp. salt

1/4 tsp. pepper

OPT: pepper flakes


Heat the olive oil in a large saucepan. Saute’ the onion for 5 minutes, add the garlic and saute’ 1 more minute. Add the remaining ingredients. Bring to a low boil and then turn down to a simmer. Simmer for at least one hour. This sauce will be even better the following day.


Great over spaghetti or other pastas. I love this sauce for my Eggplant Parmesan—you’ll have enough for the pasta normally served with the Eggplant Parmesan,








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