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Pasta Sauce Recipe - A Simple, Flavorful Classic

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Olive oil – 2 tablespoons
  • Yellow onion – 1 medium, finely chopped
  • Garlic – 4 cloves, minced
  • Tomato paste – 2 tablespoons
  • Crushed tomatoes – 1 can (28 ounces), or whole peeled tomatoes crushed by hand
  • Red wine – 1/2 cup (optional but recommended)
  • Dried oregano – 1 teaspoon
  • Dried basil – 1 teaspoon
  • Red pepper flakes – 1/4 to 1/2 teaspoon, to taste
  • Bay leaf – 1
  • Sugar – 1/2 to 1 teaspoon (optional, to balance acidity)
  • Butter – 1 tablespoon (for silkiness)
  • Fresh basil – handful, torn (optional for finishing)
  • Salt and black pepper – to taste
  • Parmesan rind – 1 small piece (optional, adds depth while simmering)

Method
 

  1. Warm the oil: Set a medium pot over medium heat. Add olive oil and let it shimmer.
  2. Sweat the aromatics: Add the chopped onion with a pinch of salt. Cook 6–8 minutes, stirring, until soft and translucent, not browned. Add the garlic and cook 30–60 seconds, just until fragrant.
  3. Build the base: Stir in tomato paste and cook 1–2 minutes to caramelize slightly. It should darken a shade and smell sweet.
  4. Deglaze: Pour in the red wine. Scrape up any bits from the bottom and let it reduce by about half, 2–3 minutes. If skipping wine, add a splash of water or broth instead.
  5. Add tomatoes and seasonings: Stir in crushed tomatoes, dried oregano, dried basil, red pepper flakes, bay leaf, and the Parmesan rind if using. Add 1/2 teaspoon salt to start.
  6. Simmer gently: Bring to a gentle bubble, then reduce heat to low. Partially cover and simmer 30–45 minutes, stirring occasionally. The sauce should thicken slightly and taste richer over time.
  7. Balance and finish: Taste. If the sauce is too sharp, stir in 1/2 to 1 teaspoon sugar. Add the butter for a silky finish. Adjust salt and pepper.
  8. Fresh lift: Remove bay leaf (and Parmesan rind). Stir in torn fresh basil right before serving for brightness.
  9. Pair with pasta: Reserve a splash of pasta cooking water. Toss the sauce with hot pasta, adding a bit of the starchy water to help it cling. Serve with grated Parmesan.