Chef's Pasta Sauce


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This is a sauce that can be served over any type of pasta. It is incredible. Like any pasta sauce, taste and adjustment are last. This recipe has been refined over years of experimentation. Try it. You will never buy commercial pasta sauce again.

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Milan, TN


  • virgin olive oil
  • 1 sm. onion, chopped
  • 4-6 capers, chopped
  • 1 14.5-oz. can diced tomatoes
  • 1 8-oz. can tomato paste
  • 1 8-oz. can tomato sauce
  • 1 tsp. salt or to taste
  • 1/4 tsp. red pepper flakes
  • 1/4 green pepper, chopped
  • 1 sm. jar sliced mushrooms
  • 1/4 tsp. oregano
  • 1 tsp. basil
  • 1 tsp. parsley
  • 1 sm. bay leaf (optional)
  • 1/4 C. red wine
  • 2-3 tsp. minced garlic
  • 6 oz. water (or more if needed)

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In a mid-size pot, place 3 Tbs. olive oil in bottom. With mid-heat, fry small chopped onion, 1/4 chopped green pepper, small jar of sliced mushrooms, 4-6 chopped capers until vegetables are soft. Add 2-3 tsp. of minced garlic. Fry garlic mixture no more than 1 minute. Add tomato paste and stir 3-5 minutes, incorporating all in pot. Add tomato sauce, stirring and then add can of diced tomatoes. Add 1 tsp. dried basil spice, 1/4 tsp. dried oregano, 1 tsp. parsley, 1 tsp salt and 1/4 tsp.dried red pepper flakes. Stir, cooking 3-5 minutes over med. heat. Add 1/4 C. red wine and 6 oz. of water to ensure consistency desired. Taste and adjust after 1 hour on low heat. Add 1 Tbs. sugar to counter acidity or 1 small bay leaf if additional spicing needed. Remove bay leaf and serve over any type of pasta. 

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