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I have tried to make this healthier by leaving out the 1/4 cup of butter and 1 of the 3 tablespoons of olive oil in the original recipe. I often add more vegetables (celery and carrots) than called for in the recipe. Mushrooms are a nice addition.


2 tablespoons olive oil
A good handful of chopped Italian fat leaf parsley-chopped
3 or 4 ribs of celery with leaves-finely chopped
A handful of fresh Basil-finely chopped (I use 2 tablespoons freeze dried basil, but fresh is better)
1 medium onion-chopped
2 or 3 cloves garlic-minced
2 or 3 carrots-finely chopped
1 teaspoon dried oregano
1-28 ounce can of crushed tomatoes or 1-750ml bottle of Passata de Pomodoro
2-14.5 ounce cans petite diced tomatoes (you can use regular diced tomatoes, too)
1 teaspoon of salt or more to taste
Pepper to taste


Heat oil and add the onion, carrot and celery. Cook over medium heat until soft, stirring frequently. Add garlic, oregano, parsley and basil stirring constantly so the garlic does not burn, about 1 minute. Add crushed tomatoes and chopped tomatoes. Bring to a boil and cook on medium heat for 5 minutes. Place a lid on the pot so that it is slightly covered and simmer on low for at least 40 minutes or until sauce thickens. Serve with any pasta and parmesan.

This sauce is good kept in the refrigerator for up to three days and can also be frozen.