Slow-Simmered Italian Tomato and Basil Ragù

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A rich Italian ragù simmered slowly with ripe tomatoes, fresh basil, and a touch of garlic for a deeply flavorful sauce perfect over pasta. This italian-inspired pasta (vegetarian) ready in about 60 minutes pairs extra virgin olive oil, garlic cloves, minced, medium yellow onion, finely diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 50 min Serves 4 Italian cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 3 tablespoons of extra virgin olive oil in a large saucepan over medium heat. Add 4 minced garlic cloves and 1 medium finely diced yellow onion, sauté for 5 minutes until the onion is translucent and the garlic is fragrant but not browned.
  2. Step 2: Pour in 28 ounces of canned crushed tomatoes along with 1/2 cup of water, stirring to combine. Add 1 teaspoon of dried oregano, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1 teaspoon of sugar to balance acidity.
  3. Step 3: Bring the sauce to a gentle simmer, then reduce heat to low and cook uncovered for 45 minutes, stirring occasionally until the sauce thickens and deepens in color.
  4. Step 4: Stir in 1/4 cup of chopped fresh basil leaves and cook for an additional 5 minutes to infuse the fresh herb aroma. Adjust seasoning with salt and pepper if needed before serving.

Frequently asked questions

How long does Slow-Simmered Italian Tomato and Basil Ragù take to make?

Total time is about 60 minutes (10 min prep + 50 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Simmered Italian Tomato and Basil Ragù?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep extra virgin olive oil from drying out.

Can I substitute ingredients in Slow-Simmered Italian Tomato and Basil Ragù?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Simmered Italian Tomato and Basil Ragù for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Slow-Simmered Italian Tomato and Basil Ragù vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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