Italian Red Sauce Recipe

ByChuckie Hessong
1 Comment
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This Italian Red Sauce is simple, dependable, and steeped in history. Reportedly served to the Kennedys, yet perfect for everyday meals.

This red sauce is traditionally served with Classic Italian Meatballs with Garlic and Cheese, creating a pairing that became part of local legend. While it shines alongside meatballs, it's just as welcome tossed with Homemade Pasta, layered into baked dishes, or spooned over anything that needs a little comfort.

Italian Red Sauce

Papa Joe Saia holds legendary status in my community, having served as our County Commissioner for 50 years.

Like many Italian immigrant families, food was a way to stay connected to the people and traditions they carried with them.

Papa Joe's Italian Red Sauce, along with his tender Italian Meatballs, has been served to many over the years, including governors and members of the Kennedy family.

But don't let the famous people intimidate you. It's simple enough to serve on a weeknight and perfect for a Sunday Sauce.

Add the homemade meatballs to the red sauce and cook until they are done.

Ingredients

Simple ingredients, handled well creates the perfect Italian Red Sauce that's delicious with Papa Joe's Meatballs and Homemade Papperdelle Pasta.

  • Olive Oil - Use a good extra virgin olive oil
  • Onion, diced - I like a yellow onion
  • Garlic, minced - Use fresh garlic and season with your heart
  • Tomato Paste - Deepens the tomato flavor
  • San Marzano Italian Canned Tomatoes or Red Gold Brand tomatoes, not drained - these tomatoes have the best flavor for this sauce
  • Chopped Parsley - Brings a touch of freshness
  • Sugar - Helps to balance to acidic tomatoes. Adjust to you preferences.
  • Kosher Salt
  • Black Pepper
  • Water - adjust to your desired thickness

See recipe card for quantities.

ingredients needed to make the homemade red sauce.

How to Make Italian Red Sauce

  1. Heat the olive oil in a heavy bottomed Dutch Oven over medium high heat until a light haze forms on it.
  2. Add the chopped onions and cook until soft, but not browned.
  3. Turn down to medium and add the garlic. Cook for 1 more minute or until fragrant.
  4. Add in tomato paste and cook until it changes color slightly.
  5. Stir in chopped San Marzano tomatoes, parsley, sugar, Kosher salt and black pepper.
  6. Reduce the heat to a simmer, cover partially with a lid and cook for 40 minutes.
  7. Add Papa Joe's Meatballs and simmer for 40 more minutes.
  8. Stir the sauce into cooked spaghetti noodles and top with meatballs and shredded Parmigiano Reggiano or Pecorino Romano.

Hint: Be careful not to brown the garlic as it gets bitter.

Adding-the-garlic-into-the-dutch-oven-to-cook-with-the-onions
Add the tomato paste to the onion mixture.
Add the chopped tomatoes to the sauce.
Adding-water-into-the-homemade-red-sauce
Adding all of the seasoning and the parsley to the homemade red sauce.

Best Tomatoes for Italian Red Sauce

I typically buy San Marzano Italian Tomatoes for this sauce. These tomatoes are famous for their rich flavor, tender texture, and mild acidity.

These tasty beauties are grown in Italy, in the Valle de Sarno region, the only place where San Marzano tomatoes can earn the coveted Pomodoro S. Marzano dell'Agro Sarnese-Nocerino designation.

However, honestly I've been very impressed with the American grown, Red Gold brand of canned tomatoes as well. Their flavor brings a nice jammy sweetness that I appreciate in this sauce. And who can complain about them being about half the cost of San Marzano tomatoes?

Both types/brands of canned tomatoes are solid choices for this sauce and are worth the extra effort of finding them.

Substitutions

Parmigiano Reggiano or Pecorino Romano - Papa Joe's recipe calls for Pecorino, which is a stronger tasting sheep's cheese.

I prefer and always use Parmigiano Reggiano, a milder cow's cheese.

Homemade meatballs boiling in red sauce.

What to Serve Red Sauce With

Italian Red Sauce withPapa Joe's Meatballs, Homemade Pappardelle, a fantastic green salad, and garlic bread would be in the running for my last meal, if given the option.

Storing Italian Red Sauce

Refrigerator Storage:

  • Let the sauce cool completely.
  • Transfer to a shallow, airtight container. Glass is best to avoid staining.
  • Store in the refrigerator for 4-5 days.

Freezer Storage:

  • Freeze the sauce, meatballs and the pasta all together, or individually. Whatever works for you.
  • Best quality: up to 3 months

Top Tip

Splurge on the San Marzano or Red Gold tomatoes for this recipe, as they are the star of the dish.

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with Italian Red Sauce:

Share the Love

Leave a comment and I'll do my best to answer you!

And, if you made this recipe, please let me know how you liked it by leaving a comment and/or giving a rating!

And of course, if you do make this recipe, tag @laughingroostereats on Instagram and hashtag it #laughingroostereats! Seeing your photos is our favorite thing!

Chuckie Hessong

Italian Red Sauce

5 from 1 vote
This Italian Red Sauce is simple, dependable, and steeped in history. Reportedly served to the Kennedys, yet perfect for everyday meals.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 146
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 Tablespoons Olive Oil
  • 1 small Onion chopped
  • 2 cloves Garlic minced
  • 1 can Tomato Paste
  • 28 ounces San Marzano Italian Canned tomatoes or Red Gold Brand tomatoes chopped and not drained
  • 2 Tablespoons Chopped Parsley
  • 1 teaspoon Sugar or to taste
  • 2 teaspoons Kosher Salt or to taste
  • 1 teaspoon Black Pepper or to taste
  • ¼ - ½ cup Water

Method
 

  1. Heat the olive oil in a heavy bottomed Dutch Oven over medium high heat until a light haze forms on it.
    2 Tablespoons Olive Oil
  2. Add the chopped onions and cook until soft, but not browned.
    1 small Onion
  3. Turn down to medium and add the garlic. Cook for 1 more minute or until fragrant. Be careful not to brown the garlic as it gets bitter.
    2 cloves Garlic
  4. Add in tomato paste. Stir and cook until it darkens in color slightly.
    1 can Tomato Paste
  5. Stir in chopped San Marzano tomatoes, parsley, sugar, Kosher salt and black pepper. Add ¼ to ½ cup water to achieve desired thickness.
    28 ounces San Marzano Italian Canned tomatoes or Red Gold Brand tomatoes, 2 Tablespoons Chopped Parsley, 1 teaspoon Sugar, 2 teaspoons Kosher Salt, 1 teaspoon Black Pepper, ¼ - ½ cup Water
  6. Reduce the heat to a simmer, cover partially with a lid and cook for 40 minutes. Stir regularly.
  7. Add Meatballs and simmer for 40 more minutes.
  8. Remove the meatballs and stir in cooked noodles until the sauce has been absorbed into the pasta. Serve with meatballs and top with grated Parmigiano Reggiano or Pecorino Romano.

Nutrition

Calories: 146kcalCarbohydrates: 20gProtein: 4gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 1785mgPotassium: 854mgFiber: 4gSugar: 12gVitamin A: 1052IUVitamin C: 32mgCalcium: 90mgIron: 3mg

Notes

  • San Marzano or Red Gold Brand tomatoes are the best choices for this sauce
  • Avoid browning garlic as it gets bitter
  • Adjust to your taste preference. Some sauces are much sweeter or contain much more minced garlic. This is where you can really make it to suit your taste. 

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5 from 1 vote

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