Rich Tomato Pasta Sauce

    4 hours 15 min

    This sauce may take four hours to make, but the results are really worth it. Serve over freshly cooked pasta, with or without meat. You can freeze any leftovers.

    66 people made this

    Makes: 2 kg approximately

    • 6 tablespoons olive oil
    • 1 onion, chopped
    • 1 tablespoon chopped garlic
    • 1 large green pepper, chopped
    • 1 tablespoon dried basil
    • 1 tablespoon dried oregano
    • 1 teaspoon chicken stock granules
    • 170g tomato puree
    • 1.6kg passata
    • 2 teaspoons chicken seasoning
    • 1 teaspoon caster sugar or as needed
    • salt and pepper to taste

    Prep:15min  ›  Cook:4hr  ›  Ready in:4hr15min 

    1. Heat the olive oil in a pot over medium heat. Mix in onion and garlic and cook 1 minute. Stir in the green pepper. Season with basil, oregano and chicken stock granules. Stir in the tomato puree and passata. Season with chicken seasoning. Cook and stir 10 minutes.
    2. Mix sugar into the sauce. Season with salt and pepper. Reduce heat to low and simmer for 3 to 4 hours.

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    Reviews in English (51)


    I normally don't try recipes from this website with only 2 reviews, but this one sounded interesting so I made it. I made it as directed, then transferred it to a crockpot, and let it simmer for a few hours. I also added meatballs from another recipe on this website. (To me it just isn't spaghetti without meatballs!) When eating, I wasn't sure, something seemed missing. I then re-read the recipe and realized I had totally forgot to add the sugar and had also forgotten to season with salt and pepper as directed at the end of the directions. So the next day I threw the leftovers in the crockpot, added about a tablespoon of brown sugar, some salt and pepper, and just for fun, threw in a cup of red merlot wine. Let it simmer for a couple of hours. Oh my goodness, it was amazing. Served it with multi grain pasta. My favourite spaghetti sauce recipe from this website so far. Glad I gave it a chance. ps - I also forgot to add tomato paste, and found I didn't miss it - sauce was still plenty thick enough. Next time I make, I will try adding and see if it makes a difference.  -  18 Nov 2006  (Review from Allrecipes US | Canada)


    I made this a couple of weeks ago, and it was my first attempt at making homemade spaghetti sauce. It was delicious! The only changes I made were to add 1/2 pound of cooked, crumbled Italian sausage and 1/2 pound of cooked hamburger. I'm making it again tonight!  -  16 Mar 2006  (Review from Allrecipes US | Canada)


    Nice easy sauce Inger. I make a sauce close to this but without the chicken granuals (and with pork & beef), and since I was using this to make chicken cacciatore, I was like "bonus"! It worked out fantastic, not only for the cacciatore, but for my daughter who won't eat my normal sauce because I add beef to it....she like it on her spaghetti tonight. I cut the oil down to about 2 tbsp. Don't be afraid to add the sugar...I use brown sugar (about 2 tbsp), as it does take the acidity from the tomatoes. Thanks for the easy recipe!  -  11 Sep 2006  (Review from Allrecipes US | Canada)