Italian Pasta Sauce

Italian Pasta Sauce

Celeste Debruzzi

"I picked up this recipe when I lived in Italy; everyone loves it. Thought it was time to share! The Merlot and chicken granules are very important ingredients that set this recipes aside from other sauces."
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Ingredients

1 h 15 m servings 64 cals
Serving size has been adjusted!
Original recipe yields 18 servings

Nutrition

  • Calories:
  • 64 kcal
  • 3%
  • Fat:
  • 1.2 g
  • 2%
  • Carbs:
  • 10.1g
  • 3%
  • Protein:
  • 2.4 g
  • 5%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 788 mg
  • 32%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Heat olive oil in a large saucepan over medium heat. Cook and stir onion and garlic in hot oil until the onion is translucent, 5 to 7 minutes.
  2. Sit tomato sauce, diced tomatoes, wine, tomato paste, chicken bouillon granules, basil, Italian seasoning, salt, and pepper with the onion mixture. Bring the mixture to a boil, reduce heat to low, and cook at a simmer, stirring frequently, for 1 hour.

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Reviews

Read all reviews 6
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I doubled this recipe - it is really good and even better the next day. The chicken granules made this a bit too salty, next time I would cut that back, maybe in half. I would also suggest add...

I made this for the first time tonight and the flavor was excellent! It was a little salty from the bouillon, but otherwise wonderful.

I made this but used chicken stock base testing it carefully not having over salt. The sauce turned out great! I am going to make a hug batch and can it. That saves me time and can go with many ...

I have made it a couple times now. The bouillon cubes do make it a little salty. I'm also after browning the meat going to get rid of the excess oil, then add the wine to let that cool down. Tha...

Perfect. I prepared this exactly as written. I was always searching for a particular flavor when making pasta sauce and they all ended up tasting similar to the same old acidic taste. This hi...

I made this recipe & it was delicious. Also wanted to let others know since they said it was too salty to use Herb Ox (Sodium Free) granulated chicken bouillon.That will solve the too salty tast...

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