Follow these steps for perfect results
butter
melted
olive oil
garlic
minced
onion
small dice
dry white wine
diced tomatoes
fresh or canned
tomato paste
half and half/heavy cream
fresh basil leaves
chopped
salt
to taste
pepper
to taste
Melt butter and olive oil in a large saucepan over medium heat.
Sauté garlic and onion until the onion is translucent and the garlic just begins to color.
Deglaze the pan with white wine and reduce by half.
Stir in tomato paste, diced tomatoes, and simmer for 30 minutes.
Add half-and-half or heavy cream and simmer for an additional 15 minutes, or until the sauce is thickened.
Season with salt and pepper to taste.
Stir in fresh basil just before serving.
Serve immediately and enjoy.
Expert advice for the best results
For a smoother sauce, use an immersion blender to blend the sauce after simmering.
Add a pinch of sugar to balance the acidity of the tomatoes.
Adjust the amount of basil to your preference.
Everything you need to know before you start
15 minutes
Can be made 2-3 days in advance.
Serve over pasta, garnished with fresh basil leaves and a drizzle of olive oil.
Serve with pasta, chicken, fish, or vegetables.
A light, crisp white wine complements the acidity of the tomatoes.
Discover the story behind this recipe
Commonly used as a base for many Italian dishes.
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