Slow-Simmered Tomato Basil Ragù

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A deeply flavorful, no-shortcut tomato sauce that develops rich umami depth through patient simmering, perfect for coating handmade pasta. This italian-inspired pasta ready in about 130 minutes pairs extra virgin olive oil, medium, finely diced yellow onion, medium, finely diced carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 8, 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.

★ 3.8 (12 ratings) Prep: 25 min Cook: 105 min Serves 8 Italian cuisine 120 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 3 tbsp olive oil in a heavy-bottomed Dutch oven over medium heat until shimmering. Add 1 diced yellow onion, 1 diced carrot, and 2 diced celery stalks, stirring occasionally for 10 minutes until softened and golden at the edges.
  2. Step 2: Stir in 4 minced garlic cloves and cook for 1 minute until fragrant, then add 2 tbsp tomato paste, stirring constantly for 2 minutes to deepen the flavor.
  3. Step 3: Pour in 1/2 cup red wine and simmer for 3 minutes until alcohol evaporates, then add 28 oz crushed tomatoes, 14.5 oz diced tomatoes, 1 tsp dried oregano, 1 tsp dried basil, and 1 tsp sea salt. Bring to a gentle simmer, then reduce heat to low.
  4. Step 4: Cover partially and simmer for 1 hour 45 minutes, stirring occasionally, until sauce thickens and coats the back of a spoon. Stir in 1/4 cup vegetable broth and simmer uncovered for 15 minutes more.
  5. Step 5: Remove from heat and stir in 1/4 cup fresh basil just before serving to preserve its vibrant flavor.

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Frequently asked questions

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

Total time is about 130 minutes (25 min prep + 105 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 Tomato 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 Tomato 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 Tomato Basil Ragù for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). 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.

What goes well with Slow-Simmered Tomato Basil Ragù?

Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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