Recipe Index

Italian | Toscano Saucevegan

Revised on October 8, 2011

A great basic sauce for pasta. I make a batch and freeze in 3 cup amounts. Used in the Meatballs with Toscano Sauce and Baked Rigatoni alla Norma recipes.

Yield: 4 quarts

Toscano sauce


extra-virgin olive oil

1 medium yellow onion, small dice

3 shallots, small dice

1 1/2 carrots, peeled, small dice

2 ribs of celery, small dice

6 cloves garlic, minced

1/2 bunch Italian parsley, finely chopped

2 tablespoons fresh oregano, finely chopped

3 28-ounce cans crushed plum tomatoes, San Marzano or Pomi

1 28-oounce can diced tomatoes, San Marzano or Pomi

7 ounce tomato paste

2 bay leaves

12 basil leaves, chiffonade

1 1/2 cups dry white wine

red pepper flakes, to taste

kosher sea salt, to taste

freshly ground pepper, to taste



In a large Dutch oven or similar pot, sauté onion until translucent. Then add shallots and sauté a few minutes longer.

Add carrots and celery and continue to sauté until they start to soften, then add garlic. Cook until vegetables are cooked through. Add the parsley and oregano and cook until herbs become fragrant.

Add crushed tomatoes, diced tomatoes, tomato paste and bay leaves. Simmer uncovered for 45 minutes, stirring occasionally. Sauce should reduce a bit.

Add basil and white wine, and simmer for another 10 minutes. Season to taste with salt, pepper and red pepper flakes.


(Ref. Sur La Table's "Toscano Sauce" recipe, "Favorite Italian Pastas" class.)