| Level: | Easy |
| Total: | 55 min |
| Prep: | 15 min |
| Cook: | 40 min |
| Yield: | 6 servings |
| Level: | Easy |
| Total: | 55 min |
| Prep: | 15 min |
| Cook: | 40 min |
| Yield: | 6 servings |
Ingredients
- 1/2 cup extra-virgin olive oil
- 3 garlic cloves, chopped
- Pinch red pepper flakes
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh oregano
- 1 tablespoon fresh thyme leaves
- 2 bay leaves
- 1 onion, diced
- 1 carrot, finely chopped
- 1/4 cup red wine
- Two 28-ounce cans whole peeled plum tomatoes
- Pinch sugar
- Salt and freshly ground black pepper
Instructions
- Heat olive oil in a large saucepan over low heat. Saute the garlic, red pepper flakes, and herbs for 2 minutes until the herbs are fragrant and garlic is golden (but not overly brown.) Raise the heat to medium, add onion and carrot; cook for 5 minutes until they breakdown and are soft. Deglaze with red wine and reduce to evaporate the alcohol. Hand crush the canned tomatoes and add to the pot, along with its liquid. Add a pinch of sugar to cut down on the acidity from the tomatoes; season with salt and pepper. Let simmer for 30 minutes, uncovered.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 236 |
| Total Fat | 19 g |
| Saturated Fat | 3 g |
| Carbohydrates | 16 g |
| Dietary Fiber | 5 g |
| Sugar | 8 g |
| Protein | 3 g |
| Cholesterol | 0 mg |
| Sodium | 764 mg |
| Serving Size | 1 of 6 servings |
| Calories | 236 |
| Total Fat | 19 g |
| Saturated Fat | 3 g |
| Carbohydrates | 16 g |
| Dietary Fiber | 5 g |
| Sugar | 8 g |
| Protein | 3 g |
| Cholesterol | 0 mg |
| Sodium | 764 mg |
Reviews
Fabulous very easy to make
The BEST! I don’t change a damn thing.
The best!! Try this!
The best!! Try this!
First recipe I have tried from Tyler LOVED it!!! Excellent, I did use a blender when done so I was smooth, will def use again and again….
I have used this sauce for years. It is wonderful. Like others I have made my own adjustments. After cooking the sauce I use a hand emulsifier to lightly smooth out the sauce. It is my “go to” sauce for braciole.
Delicious! We use this recipe on different types of pasta and it always tastes wonderful. Definitely a sauce to make more than once.
Can’t say enough about this flavorful recipe! I used an extra garlic clove, a little more wine (1/2 cup), 28 oz. whole tomatoes and 28 oz. crushed tomatoes. I also used dried herbs 1 tsp for each that called for 1 Tablespoon of fresh. This is a great way to get some veggies into your (or your children’s diet)….I had some grated zucchini left over from a bread I’d made and added about a cup of that when I added the tomatoes. Served with homemade meatballs and spaghetti. I’ll use this over and over again.
I made TF’s “Italian Tomato Gravy” for the first time and loved it! It worked well with chicken, beef, and veal. I can’t wait to try it with seafood. I plan to make large batches of it so that I may always have some on hand.
I’m Italian and appreciate a good ragu. This is backwards, but gives the sauce a whole new taste, which I prefer. Very good.