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“This thick, hearty sauce satisfies my pasta-loving husband much more than store-bought kind. For a change of pace, I add ground beef or Italian sausage. It's also good with black olives, mushrooms and green peppers.” —Jennifer Stephens, Pearland, Texas
Nutritional Facts 3/4 cup equals 114 calories, 3 g fat (trace saturated fat), 2 mg cholesterol, 839 mg sodium, 20 g carbohydrate, 6 g fiber, 3 g protein.
Originally published as Homemade Pasta Sauce in Country Woman June/July 2008, p38
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Reviewed on Apr. 26, 2012 by KatyDid2010
I ended up using all oregano instead of 1/2 oregano 1/2 basil because I was out of basil but it was really really good. The spices in it are strong but it tasted really good on angel hair pasta.
Reviewed on Aug. 02, 2010 by sawyer5
I made this sauce because I had everything on hand to make it and I was not dissappointed--it was very good. My whole family enjoyed it and it made my house smell terrific!! I will make again Thanks TOH
Reviewed on Aug. 02, 2010 by zolagrif
I made this with fresh tomatoes (they are in season) and fresh peppers instead of carrots. also used fresh basil. We liked it a lot and plan to make it again!
Reviewed on Jul. 27, 2010 by doris a bunce
You can also use beets to sweeten the sauce
Reviewed on Jul. 26, 2010 by Nadette
The word Italian is not in the title, nor did the person who submitted the recipe claim that it is an Italian recipe. I have seen carrots included in several pasta sauce recipes over the years as a way to sweeten the sauce, expecially when the tomatoes are tart. Using a canned food in a recipe does not mean it is not homemade. Good tomatoes are not available during cold months in states which have short growing seasons. Grocery store tomatoes shipped in and artifically ripened are not the quality needed for a good tomato sauce. It is common to use canned tomatoes and even Italians use tomato paste. It is not pasta sauce until you make it. It most certainly is homemade!!!
Reviewed on Jul. 26, 2010 by maryannmcma
This is not an authentic Italian Sauce. My grandmother would be spinning in her grave if I ever made this. American/nonItalians may like it but for true Italian sauce donot add "ground beef", carrots, or chicken broth. Italians make meatballs and slow cook them in the sauce, Do NOt Pre-Cook. Sausage and other meats(lamb or pork) adds more flavor.
Reviewed on Jul. 26, 2010 by LadyMacKeltar
Made it today and my husband and I liked it very much.
Reviewed on Jul. 25, 2010 by GibsonGirl57
I am leery of trying it the first time because of all the carrots in it. Carrots do not, in m y opinion, belong in pasta sauce.
Reviewed on Jul. 25, 2010 by jan reid
To me homemade means fresh so... l use fresh tomatoes, spices and broth . l see a problem with calling it homemade when you open cans to create the dish
Reviewed on Jul. 23, 2010 by Aosborne
great recipe. added more veggies and even the kids loved it.
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