Classic tomato sauce

This original recipe for a classic tomato sauce comes from Venice. You should let the sauce simmer for 2-3 hours. You will taste better the longer it simmers. Since you do not have to stand here all the time, the sauce can be prepared well. Onion, celery, garlic and finely chop roots.


Heat olive oil in a saucepan. The vegetables cook it on medium heat. Remove the pot from the plate and stir in tomato paste. Pour red wine and pot on the plate put back. Chop tomatoes and add something with the juice. Season with rosemary, bay leaves, 1-2 cloves, pepper, salt and a pinch of cinnamon (the spice its aroma during long simmering develop even more).

The tomato sauce simmer on the lowest setting to leave open. While from time to time something stir. The sauce thickens greatly and takes on the flavor of the spices well. Just before serving, add fresh basil . Classic tomato sauce with spaghetti and serve.


¤ 1 Onions
¤ 30 g Celery
¤ 30 g Root
¤ Garlic
¤ 1 tbsp Olive oil
¤ 1 can Tomato paste
¤ 1 / 8 L Red wine
¤ 1 can Tomatoes, canned
¤ Rosemary
¤ 1 Bay leaf
¤ 1 Carnations
¤ Pepper, salt
¤ Cinnamon
¤ 1 tbsp Basil

Serves 3 – 132 cal per serving, 15 mins Prep – 120 min Total