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Homemade Pasta Sauce

 Homemade Pasta Sauce
“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
5 ServingsPrep: 25 min. Cook: 45 min.


  • 1 medium onion, chopped
  • 10 fresh baby carrots, diced
  • 1 tablespoon olive oil
  • 3 garlic cloves, minced
  • 2 cans (14-1/2 ounces each) diced tomatoes, undrained
  • 1 can (14-1/2 ounces) chicken broth
  • 1 can (6 ounces) tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • Hot cooked pasta


  • In a large saucepan, saute onion and carrots in oil until tender. Add
  • garlic; cook 1 minute longer.
  • Add the tomatoes, broth, tomato paste and seasonings. Bring to a
  • boil. Reduce heat; simmer, uncovered, for 45-50 minutes or until
  • carrots are tender, stirring occasionally. Serve with pasta.
  • Yield: 5 servings.
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.

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Homemade Pasta Sauce (continued)

Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.