Recipe courtesy of Jimmy John Liautaud

Jimmy's Grandma's Tomato Sauce with Bucatini

  • Level: Easy
  • Total: 5 hr 40 min
  • Active: 40 min
  • Yield: 4 to 6 servings
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1 stick (8 tablespoons) unsalted butter

5 cloves garlic, minced 

1 large sweet onion, such as Vidalia, finely diced 

Two 6-ounce cans tomato paste 

Two 28-ounce cans tomato sauce 

2 cups low-sodium chicken broth 

1/2 cup lightly packed fresh basil leaves 

1/2 cup grated Parmesan, plus more for garnish

1 teaspoon sugar 

Kosher salt and freshly ground black pepper 

Kosher salt and freshly ground black pepper

1 pound bucatini, cooked to al dente 


Preheat the oven to 275 degrees F.

Place a large roasting pan over 2 burners set to medium heat. Add the butter, garlic and onions and sweat for 6 to 7 minutes. Add the tomato paste and cook for 2 to 3 minutes more. Add the tomato sauce and chicken stock and bring to a simmer. Cover with foil and transfer the pan to the oven for 5 hours, stirring every 30 minutes. (Baking in the oven ensures the sauce cooks down without burning.)

Transfer the sauce to a blender along with the basil, Parmesan and sugar, and blend well. Season with salt and pepper. Toss the cooked pasta with the sauce. Serve in shallow bowls, garnished with Parmesan.

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