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Dr. Rumbolo's Italian Tomato Sauce


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  • 1 - 28oz can tomoatoe puree or tomoato sauce
  • 1 - 28oz can chopped/crushed tomoatoes
  • 1 - 12oz can tomato paste
  • 1 - 28oz can water as needed to reach the desired thickness of sauce
  • 1 large onion, chopped
  • 6 cloves garlic, chopped
  • 1/2 bunch parsley, chopped
  • 2 bay leaves
  • 2 teaspoon italian seasoning
  • 2 teaspoon dry sweet basil
  • 1 teaspoon baking soda
  • salt & pepper to taste
  • olive oil
  • 12 oz sliced mushrooms - optional



Step 1

In a 4 quart sauce pan, saute onions and garlic in olive oil. Add puree, tomatoe paste, spices and water to mixture. Add salt & pepper. Add baking soda and mix well. Add meat items and cook on low heat for 2-3 hours. Add mushrooms if desired. Adjust spices to taste. Remove bay leaves and serve over pasta of choice.


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