Italian Red Sauce Recipe

This authentic Italian Red Sauce is the heart of Italian cooking. Slow-simmered to capture Nonna’s kitchen essence, it’s more than a sauce—it’s a taste of tradition in every spoonful!

Do you have special memories connected with certain foods?

Ah, let me whisk you back to those Sundays at my dear friend’s Italian grandmother’s house. The air was thick with the tantalizing aroma of simmering goodness – large homemade meatballs, succulent pork chops, sweet Italian sausage, and pasta.

Laughter echoing through the kitchen as Grandpa, aunts, uncles, and cousins created a lively chaos. Their smiles made me feel like part of something extraordinary – a gathering that turned acquaintances into family.

Now, let’s talk about the heart of those gatherings – Nonna’s Italian red gravy. This gravy wasn’t just a sauce; it was a legacy, a tradition that danced in a big pot with lots of fried meat. The slow simmering transformed it into a masterpiece, creating a tapestry of flavors that still lingers in my memories. A sauce that whispered stories of love, family, and the joy of sharing meals around a table filled with warmth.

Quicker alternatives to Italian red sauce

When you’re looking for faster options, consider whipping up this 30 Minute Bolognese sauce from my Zucchini Noodles with Bolognese Sauce recipe for a delicious quick fix. Or try Italian pink sauce from one of my blogging friends—a lighter option perfect for pairing with zoodles, spaghetti squash or your favorite gluten-free pasta.

And if you’re craving creamy indulgence, Italian cuisine has plenty to offer! Dive into the velvety goodness of Alfredo sauce in my One-Pan Chicken Alfredo recipe. Or indulge in the luscious simplicity of Carbonara sauce in my Spaghetti Squash Carbonara (No Egg) recipe—a delightful combination of cheese, and bacon that is sure to become a favorite in your Italian repertoire.

Okay. Let’s step into the kitchen and gather the ingredients for Italian red sauce that transforms simple gatherings into cherished feasts.

Ingredients for Italian red sauce

• Soffritto (Foundation of the Sauce):
  Celery, Onions, and Carrots to be sautéed in extra-virgin olive oil: These aromatic veggies create the base, infusing the sauce with a rich and savory flavor.
• Flavor Enhancers:
  Garlic: Adds a pungent and robust taste.
  Salt: The seasoning that enhances and balances the flavors.
• Tomato:
  Tomato Puree (or crushed tomatoes) and Tomato Paste: These form the heart of the sauce, providing a vibrant color and a sweet, tangy taste. 
• Enhancements:
  Red Wine: Introduces richness and depth.
  Bay Leaf and Oregano: These herbs bring a touch of earthiness and herbal freshness.
• Special Touch:
  Parmesan Cheese Rind: Infuses a subtle cheesy richness, rounding out the flavors and adding a distinctive character to the sauce.
• Meats (Proteins):
  Pork Chops, Meatballs, Italian Sweet Sausage: This trio of meats are the essence of Nonna’s Italian red gravy making the sauce a complete and satisfying meal. 

How to make Italian red sauce

*Free printable recipe card is available at the end of the post.

Italian cooks call the foundation of this sauce: soffritto. It always begins with celery, onions, and carrots.

In a large dutch oven pot, heat the oil over a medium flame. Then add your onions, celery and carrots and sauté until the onions are translucent, about ten minutes. Add your garlic and stir for one more minute.

Turn the flame down to a simmer and slowly add the tomato puree, tomato paste, bay leaf, salt and oregano and stir.

A secret ingredient

Now Italian cooks have a secret ingredient. Oooh… doesn’t that sound intriguing? But it’s true.

They add a parmesan cheese rind to the pot.  It infuses your sauce with flavor plus it adds a bit of thickness. So next time you’re about to finish up that wedge of cheese, save the rind.

Then add a splash of wine, too and stir.

Finally add meat: browned pork chops, meatballs, and Italian sweet sausage.

Stir now and then and simmer covered over low heat until the sauce thickens, about 2-3 hours.

Note about meats

Brining for Juicy Pork Chops:

• For the juiciest chops, the most important tip that I can give you is to brine the chops. Simply soak them in salt water for an hour, trapping in moisture. After brining, rinse off the salt water and pat dry. The result: tenderized, juicy chops ready to brown and join the simmering sauce.

Meatballs:

• For delicious meatballs, try my gluten free meatballs or low carb meatballs. Add the meatballs to your simmering sauce for an extra burst of flavor.

Italian Sweet Sausage:

• Not all sausages are gluten free so be sure to check the ingredients. These brands of sausages are gluten free and I have used them at different times in this recipe: Premio, Niman Ranch, and Kayem. If you have raw sausages like Premio, you’ll need to boil your sausage for 20 minutes. And then, brown them. Once browned, add the sausages to the simmering sauce for a rich and savory infusion.

Serving suggestions for Italian red sauce

Besides serving over gluten free pasta, spiralized zoodles, or spaghetti squash, this versatile sauce pairs well with various dishes, including meatball sandwich on an Against the Grain roll, polenta, or even as a pizza sauce.

Pro Tips And Recipe Notes

• Can I use whole tomatoes instead of tomato puree? Absolutely! However, the cooking time will be longer to break down the tomatoes. Stir occasionally so they don’t burn. Adjust seasonings as needed. Then add your meat.
• Can I add other herbs to enhance the flavor of Italian red sauce? Certainly! While oregano and bay leaf are traditional, feel free to experiment with basil, thyme, or rosemary for added depth and personal flair. Adjust the quantities to suit your taste preferences and discover your perfect herb blend.
• Can I make Italian red sauce without wine? Yes, you can omit the wine. The wine adds depth, but the sauce is still flavorful without it.
• Do I have to include a Parmesan cheese rind? While not mandatory, a Parmesan cheese rind infuses a subtle richness. If unavailable, the sauce will still be delicious.
• Can I make the sauce ahead of time? Yes, preparing the sauce in advance allows flavors to develop. Refrigerate it for up to 3-4 days or freeze for longer storage.
• Leftover sauce will keep in an airtight container for 3-4 days or you can freeze this sauce for later. Let the sauce cool before transferring it to an airtight container. It will keep in the freezer for 4-6 months.

Happy cooking! And if you have any questions please reach out to me in the comments or shoot me an email, and I’ll respond ASAP.

More Italian style recipes

Low-Carb Meatball Parmesan For A Quick Easy Dinner These are my favorite grain-free meatballs! Trust me, you won’t miss the breadcrumbs – they’re that good. Serve ’em up with your sauce or go all out with a meatball parmesan casserole.

Gluten Free Chicken Parmesan This includes step by step tutorial with photos!

Gluten Free Classic Italian Lasagna This includes lots of tips and photos!

Gluten Free Baked Ziti This tastes similar to lasagna, but so much easier to make.

Fast, Flavorful, and Gluten Free: Sweet Italian Sausage and Farfalle Pasta Wonderful sausage and farfalle (bow-tie pasta!) in aglio e olio (garlic and oil) sauce. Quick, delicious, and perfect for busy nights or pack and go lunch!

Chicken And Peppers This is the secret family recipe!

Mushroom Risotto This delicious creamy Italian rice turns ordinary mushrooms into a yummy dish.

Osso Buco This is a traditional Milanese dish braised in a white wine and vegetable broth. Yum.

Gluten Free Eggplant Rollatini This is a fantastic way to cook eggplant so that it turns out rich and creamy oozing with cheese and sweet basil.

Easy Minestrone Soup (Low Carb And Gluten Free) This low carb version of minestrone (minus beans and pasta) is loaded with veggies, herbs and spices. 

Chicken Rollatini This fast, easy and delicious recipe is a perfect dish for a busy evening.

 Strawberry Granita This is a dessert originally from Sicily, similar to snow cones and Italian ice.

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Italian Red Sauce Recipe

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This exquisite Italian Red Sauce is the heart of Italian cooking. Slow-simmered to capture Nonna's kitchen essence, it's more than a sauce—it's a taste of tradition in every spoonful!

 

Course Side

Cuisine Italian-American

Prep Time 20 minutes minutes

Cook Time 3 hours hours

Servings 12

Calories 63kcal

Author Barbara Bianchi

Ingredients

• 1/4 cup extra-virgin olive oil
• 1 small onion finely chopped
• 2 stalks celery finely chopped
• 2 carrots finely chopped
• 1 garlic clove finely chopped
• 1/2 teaspoon salt
• 2 twenty-eight-ounce cans gluten free tomato puree or crushed tomatoes
• 1 six-ounce gluten free tomato paste
• red wine
• 1 dried bay leaf
• oregano to taste
• 1 inch parmesan cheese rind
• gluten free meatballs fried
• pork chops browned
• Italian Sweet sausage browned
• grated parmigiana cheese optional

Instructions

• In a large dutch oven pot, heat the oil over a medium flame. Then add your onions, celery and carrots and sauté until the onions are translucent, about ten minutes.

  Add your garlic and stir for one more minute.
  1/4 cup extra-virgin olive oil, 1 small onion, 2 stalks celery, 2 carrots, 1 garlic clove
• Turn flame down to a simmer and slowly add the tomato puree, tomato paste, bay leaf, oregano, parmesan cheese rind, and salt.
  1/2 teaspoon salt, 2 twenty-eight-ounce cans gluten free tomato puree, 1 six-ounce gluten free tomato paste, 1 dried bay leaf, oregano, 1 inch parmesan cheese rind
• Then add a splash of red wine. Add cooked meats.
  red wine
• Stir now and then and simmer covered over low heat until the sauce thickens, about 3 hours.

  Remove the bay leaf and parmesan cheese rind. Serve with freshly grated parmesan on the side. Mangia!
  grated parmigiana cheese

Notes

Brining for Juicy Chops: For the juiciest chops, the most important tip that I can give you is to brine the chops. Simply soak them in salt water for an hour, trapping in moisture. After brining, rinse off the salt water and pat dry. The result: tenderized, juicy chops ready to brown and join the simmering sauce.

Delicious Meatballs for the Sauce: For delicious meatballs, try my gluten free meatballs or low carb meatballs alternative, add these savory delights to your simmering sauce for an extra burst of flavor.

Italian Sweet Sausage: Not all sausages are gluten free so be sure to check the ingredients. These brands of sausages are gluten free and I have used them at different times in this recipe: Premio, Niman Ranch, and Kayem. If you have raw sausages like Premio, you’ll need to boil your sausage for 20 minutes. And then, brown them.

Once browned, add the sausages to the simmering sauce for a rich and savory infusion.

• Can I use whole tomatoes instead of tomato puree? Absolutely! However, the cooking time will be longer to break down the tomatoes. Stir occasionally so they don't burn. Adjust seasonings as needed. Then add your meat.
• Can I add other herbs to enhance the flavor of Italian red sauce? Certainly! While oregano and bay leaf are traditional, feel free to experiment with basil, thyme, or rosemary for added depth and personal flair. Adjust the quantities to suit your taste preferences and discover your perfect herb blend.
• Do I have to include a Parmesan cheese rind? While not mandatory, a Parmesan cheese rind infuses a subtle richness. If unavailable, the sauce will still be delicious.
• Can I make the sauce ahead of time? Yes, preparing the sauce in advance allows flavors to develop. Refrigerate it for up to 3-4 days or freeze for longer storage.
• Leftover sauce will keep in an airtight container for 3-4 days or you can freeze this sauce for later. Let the sauce cool before transferring it to an airtight container. It will keep in the freezer for 4-6 months.

Calorie count does not include meat that you may add.

Nutrition

Calories: 63kcal

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