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  • Writer's pictureNicole Leonetti

Tomato Sauce Recipe

This is the Leonetti Living version of an easy tomato sauce. We call it “red sauce” in my family. This sauce is perfect to make any day of the week – it’s so simple – yet delicious! There is no reason to buy a jar of tomato sauce ever again! I suggest enjoying this with some pasta, but we’ve also had it as a sauce for a homemade pizza. It’s also perfect to dip some nice Italian bread into for a late-night snack! This recipe serves four to six people – but you can always just make it for less people and take advantage of the fantastic leftovers for a few days.


- 3 tablespoons Extra Virgin Olive Oil

- 1 Yellow Onion (medium-sized) (diced)

- 3 Cloves of Garlic (minced)

- 1lb of Ground Beef (OPTIONAL)

- ½ Tablespoon Dried Oregano

- ½ Tablespoon Dried Basil

- (2) 28oz Cans of Crushed Tomatoes

- (1) 28oz Can of Tomato Puree

- (1) 6oz Can of Tomato Paste

- ¼ Cup of a Dry Red Wine (one you like to drink!)

- 1lb Pasta (whichever type you prefer – I suggest Rigatoni – or something similar with ridges)

- Black Pepper (Lots)

- Freshly Grated Parmigiano Reggiano - for serving (OPTIONAL)

- Fresh Oregano and Basil – Roughly chopped – for garnish when serving (OPTIONAL)


- Bring a large pot of water to a boil (salt as you see fit)

- In a large saucepan heat the Extra Virgin Olive Oil on Medium-High Heat

- Sauté the diced Onion in the oil until translucent (about 5 minutes)

- Add the minced Garlic to the Onion – stir and cook for about 30 seconds.

- Add Black Pepper to the Onions/Garlic

- Add Ground Beef to the Onions/Garlic – cook – breaking up with a wooden spoon until browned (about 6 minutes)

- Add Dried Oregano and Dried Basil to the Meat

- Mix in to incorporate

- Add all of the Tomatoes – Crushed Tomatoes, Tomato Puree, and Tomato Paste

- Stir, Stir, Stir

- Add Wine to the sauce

- Stir, Stir, Stir

- Add more Black Pepper

- Bring to a boil – then turn down the heat and Simmer for 45 minutes

- Meanwhile – cook Pasta according to package directions

- Drain the Pasta when it’s ready

- Add the Pasta to the Tomato Sauce – mix to incorporate

- Garnish with Fresh Basil & Oregano (OPTIONAL)

- Serve with grated Parmigiano Reggiano (OPTIONAL)

I typically enjoy this dish with a glass (or bottle) of red wine – like a Sangiovese or Barolo or Zinfandel! I also like to make sure I have plenty of bread on hand to sop up all of that delicious sauce at the end of the meal.


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