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Red Wine Basil Pasta Sauce

Red Wine Basil Pasta Sauce

  • Author: Lindsey
  • Prep Time: 10 minutes
  • Cook Time: 4-8 hours
  • Total Time: 16 minute
  • Yield: Approximately 8 cups 1x


The red wine adds an extra depth of flavor and a complexity to this sensational red pasta sauce!!


  • 3 cups onion, finely diced
  • 4 tablespoons garlic, minced
  • 3 tablespoons olive oil
  • ½ cup dry red wine (I used a reasonably priced Cabernet Sauvignon)
  • 2 28 oz cans San Marzano tomatoes
  • 2 6 oz cans tomato paste
  • 2 cups chicken stock A great recipe for chicken stock [here]
  • ¼ cup + 1 tablespoon fresh basil, minced
  • 3 teaspoons fresh thyme
  • 3 large pinches of Kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 teaspoons dried oregano
  • 1 teaspoon dried sage


  1. Heat a 5 ½ to 7 quart Dutch oven over medium heat until hot. Add olive oil, swirling to coat. Saute onions and garlic until the onions are transluscent. You don’t want to brown them.
  2. Add the red wine and stir with a flat wooden spatula until the wine has reduced slightly, about 2 minutes.
  3. Add all of your remaining ingredients, bring to a slow boil then reduce heat to low and simmer sauce, covered, for 4 to 8 hours; stirring occasionally. You can add more chicken stock if the sauce gets too thick. I like a thicker sauce, so I allow mine to reduced for the last hour with the top off.
  4. After about 2 hours, I like to taste the sauce to make sure it doesn’t need any additional seasoning.
  5. Towards the end of your cooktime, taste the sauce again to see if it is too acidic. If it is and that isn’t your thing, you can add 1 tablespoon granulated sugar to counterbalance that acid. I find it really varies by batch.


I like my pasta sauces thick, but if you don’t, just add more chicken stock to your liking and omit the step where I take the lid off the pot to cook it down. I do think thicker sauces are better for lasagna.

Recipe by American Heritage Cooking

Keywords: red wine, pasta sauce, italian herbs, pasta

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