Slow-Simmered Tomato Basil Ragù with House-Cured Anchovies
An authentic Italian ragù made with slow-cooked tomatoes and house-cured anchovies for deep, complex flavor without overpowering saltiness. This italian-inspired pasta ready in about 50 minutes pairs (28 oz) San Marzano tomatoes, extra virgin olive oil, medium, finely diced red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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.
Ingredients
- 1 can (28 oz) San Marzano tomatoes
- 3 tbsp extra virgin olive oil
- 1 medium, finely diced red onion
- 3 cloves, minced garlic
- 4 fillets, finely chopped canned anchovies
- 1 tsp dried oregano
- 1/4 cup, plus extra for garnish fresh basil
- 1/4 cup dry red wine
- 1/4 tsp sea salt
- 1/4 tsp freshly ground black pepper
Instructions
- Step 1: Heat olive oil in a heavy saucepan over medium heat. Add red onion and cook for 5 minutes until translucent, stirring occasionally to prevent browning.
- Step 2: Add minced garlic and chopped anchovies, cooking for 1 minute until anchovies dissolve completely and garlic becomes fragrant.
- Step 3: Pour in red wine and simmer for 2 minutes until reduced by half, scraping up any browned bits from the pan.
- Step 4: Add tomatoes (with their juices), oregano, salt, and pepper. Bring to a gentle simmer, then reduce heat to low and cook uncovered for 25 minutes, stirring occasionally until sauce thickens and coats the back of a spoon.
- Step 5: Stir in 1/4 cup fresh basil, remove from heat, and let rest for 10 minutes before serving over freshly cooked pasta.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Simmered Tomato Basil Ragù with House-Cured Anchovies take to make?
Total time is about 50 minutes (15 min prep + 35 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 with House-Cured Anchovies?
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 (28 oz) san marzano tomatoes from drying out.
Can I substitute ingredients in Slow-Simmered Tomato Basil Ragù with House-Cured Anchovies?
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 with House-Cured Anchovies 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.
What goes well with Slow-Simmered Tomato Basil Ragù with House-Cured Anchovies?
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.
What others are saying
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
