Description
Grandma’s Secret Sauce is a rich, slow-simmered tomato sauce bursting with classic Italian flavors. Built from sautéed onions, garlic, tomato paste, and San Marzano tomatoes, it’s infused with herbs and a hint of red wine, creating a deeply savory and versatile sauce perfect for pasta, lasagna, meatballs, or pizza.
Ingredients
Scale
Base Ingredients
- 3 tablespoons extra-virgin olive oil
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 cans (28 oz / 800 g each) whole peeled tomatoes, preferably San Marzano
Aromatics and Herbs
- 1 small carrot, peeled and cut in half
- 1 rib celery, cut in half
- 1 bay leaf
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon crushed red pepper flakes (optional, adjust to taste)
Seasonings
- 1 teaspoon sugar (or to taste)
- 1 1/2 teaspoons fine sea salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper, plus more to taste
Finishing Touches
- 1/4 cup fresh basil leaves, loosely packed, torn or chopped
- 2 tablespoons unsalted butter (optional but recommended for richness)
- 1/4 cup freshly grated Parmesan or Pecorino Romano cheese (optional, for finishing)
- Splash of red wine (about 1/4 cup, optional)
- Splash of water as needed (about 1/4–1/2 cup, if sauce thickens too much)
Instructions
- Prepare the tomatoes: Open the cans of whole peeled tomatoes and pour them into a large bowl. Using clean hands or a potato masher, crush the tomatoes into small pieces, leaving some texture. Remove any tough stem ends if present. Set aside.
- Build the flavor base: In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and a pinch of salt. Cook, stirring occasionally, until the onion turns soft, translucent, and just starting to turn golden at the edges, about 8–10 minutes. Adjust heat as needed so it doesn’t brown too quickly. Add the minced garlic and cook for 30–60 seconds, stirring constantly, until fragrant but not browned.
- Add tomato paste and optional wine: Stir in the tomato paste and cook it with the onions and garlic for 2–3 minutes, allowing it to darken slightly in color to intensify the tomato flavor. If using red wine, pour it in now. Stir and let it bubble for 2–3 minutes to allow the alcohol to cook off and the mixture to slightly thicken.
- Add tomatoes and aromatics: Pour the crushed tomatoes and all their juices into the pot. Add the carrot halves, celery halves, and bay leaf to infuse subtle sweetness and depth. Stir in the dried oregano, dried basil, dried thyme, crushed red pepper flakes (if using), sugar, salt, and black pepper.
- Simmer low and slow: Bring the sauce just to a gentle simmer over medium heat, then immediately reduce the heat to low. Partially cover the pot with a lid, leaving a small gap for steam to escape. Simmer very gently for at least 45 minutes, preferably 1 to 1 1/2 hours, stirring every 10–15 minutes to prevent sticking. The sauce should bubble lazily, not boil rapidly. If it thickens too much, add a small splash of water and continue simmering.
- Adjust texture and remove aromatics: After simmering, remove and discard the carrot, celery, and bay leaf. For a rustic sauce, leave as is. For a smoother sauce, use an immersion blender to partially or fully blend to your desired consistency, being careful as the sauce is hot. If the sauce tastes too tangy, add an extra pinch of sugar or another tablespoon of butter to balance the acidity.
- Finish with fresh herbs and richness: Stir in the fresh basil leaves and let the sauce simmer gently, uncovered, for another 5 minutes. Turn off the heat, then stir in the butter until melted and fully incorporated. Taste and adjust seasoning with more salt and pepper if needed.
- Add cheese (optional but classic): If desired, stir in the grated Parmesan or Pecorino cheese while the sauce is hot, or reserve for sprinkling over the finished dish. The cheese will thicken the sauce slightly and deepen the savory flavor.
- Rest the sauce: Let the sauce sit off the heat for 10–15 minutes to allow flavors to meld. Serve immediately with your favorite pasta, lasagna, meatballs, chicken dishes, eggplant Parmesan, or use as a pizza base. You can also cool the sauce completely for storage.
- Storage and reheating: Cool the sauce to room temperature, transfer to airtight containers, and refrigerate for up to 5 days or freeze for up to 3 months. Reheat gently over low heat, adding a splash of water if thickened too much, and adjust salt and pepper after warming.
Notes
- Use San Marzano tomatoes for optimal flavor and texture in the sauce.
- Red wine is optional but adds depth and complexity; substitute with additional water or broth if preferred.
- Butter adds richness; it can be omitted for a dairy-free version.
- Adjust crushed red pepper flakes according to desired heat level.
- Simmering time affects flavor concentration; longer simmer yields a thicker, richer sauce.
- An immersion blender can be used for a smoother sauce texture, but the sauce is delicious rustic as well.
- Store leftovers properly to maintain freshness and flavor.
- Parmesan or Pecorino cheese can be stirred in or sprinkled on top for added umami flavor.
