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


  • 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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  • Prep

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  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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Read all reviews 7
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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...

Excellent flavors! Forgot merlot and ended up with a dry red from the back of the cupboard; had to add 2 Tbsp sugar to finish counteracting tomato tang/acidity .

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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