DeFalco's Authentic Italian Tomato Sauce

Total Time:
3 hr 40 min
20 min
3 hr 20 min

10 to 12 servings

  • 1/2 cup extra-virgin olive oil
  • 8 cloves fresh garlic, minced
  • 1 medium onion, diced
  • 3 to 4 fresh Italian sausages, casings removed
  • One 28-ounce can San Marzano tomatoes, crushed by hand
  • One 28-ounce can tomato puree
  • One 28-ounce can tomato sauce
  • One 8-ounce can tomato paste
  • 1 cup fresh basil, roughly torn
  • 1 cup fresh parsley, chopped
  • 1 cup marsala wine
  • 1 1/2 tablespoons freshly ground black pepper
  • 1 tablespoon kosher salt
  • 1 tablespoon sugar
  • Heat the oil in a large pot over medium-high heat. Add the garlic, sausages and onions and cook until lightly brown.

  • Add the crushed San Marzano tomatoes and 1/2 can water, bring to a simmer. Add the tomato puree, 1/2 can of water and simmer again. Repeat with the tomato sauce, again adding 1/2 can of water and bring the sauce to a simmer. Add the tomato paste and cook through.

  • Add the basil, parsley, marsala wine, pepper, salt and sugar into the pot and stir. Simmer for 2 to 3 hours, stirring frequently.

This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.

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3.8 6
Just an average recipe. It's missing a lot of italian ingredients that really define a good sauce. item not reviewed by moderator and published
Great flavor that you would expect in a good gravy recipe.   The sauce was thick and had a wonderful wine flavor that added so much to the overall taste of the dish.  The fresh basil adds another dimension that we loved also...  Great sauce that you can use with any pasta! item not reviewed by moderator and published
Prepared the recipe exactly as instructed.  End result:  watery sauce which was overpowered by the taste of wine.  Simmered the sauce for an hour longer to reduce to a thicker consistency.   Could only use the sauce in lasagne so that the taste of the cheese would tamper down the wine overload.  If I make this sauce again, I will eliminate 1 can of water and reduce the wine to a splash. item not reviewed by moderator and published
This has got to be the best sauce that I have ever had. It is rich and thick.  my family an friends absolutely love it. I would give it 10 stars if I could.. item not reviewed by moderator and published
This is not a real Italian recipe. We in Italy never do this kind of mess of ingredients! item not reviewed by moderator and published
My wife and I were terrible at making sauce until we made this recipe. Eurika! The italian sausage adds tons of flavor. We use it to make restaurant quality ziti, lasagna, and spaghetti. Love it! item not reviewed by moderator and published
I don't see where it claims to be "authentic Italian".  Most American restaurant dishes are Americanized.  Italians also alter/improvise foreign foods to meet Italian tastes--it is a natural, global process.  Unless it states otherwise, assume American-made food is made to American tastes.  I assume Italian made food is made to Italian tastes and I judge it on the flavors alone, not on something as shallow and ridiculous as it not being "authentic" to its origins.  Pasta came from Asia and Italians altered it to their own tastes and ingredients and you did so beautifully.  I don't berate you for giving up the "real" methods of pasta making.  It is condescending and, frankly, useless to be so pedantic. item not reviewed by moderator and published
This is not a sauce, it's a gravy; and a very thin one, I might add. Flavorful, but thin. item not reviewed by moderator and published