Ingredients

When it comes to perfecting the art of Italian-inspired pasta sauces, utilizing fresh, seasonal ingredients that require fewer or no additives is key.

Fresh ingredients not only elevate taste but also maximize nutritional value, while frozen or canned foods, being more processed, tend to have a diminished nutritional value.

Sofrito

For a delicious pasta sauce, consider starting the base of your sauce with a sofrito, which is a mixture of finely chopped onions, celery, diced carrots, and minced garlic.

Allow these veggies to simmer in olive oil before putting your meat into the sauce. This will add a host of aromatics to your sauce that make for a more nuanced flavor profile.

Tomatoes

San Marzano tomatoes have D.O.P. status in Italy, a distinction that confirms a food product was grown and produced in a specific region to prove its authenticity.

They are an ideal choice for sauces due to their meaty texture, low seed count, and robust flavor. Moreover, their sweetness and acidity eliminate the need for additional sugar.

Parmesan Rinds

Whether you’re using Parmigiano Reggiano or classic Parmesan, the hard exterior known as the rind can serve a purpose in whatever sauce you’re stewing up.

Simply take the rind and add it to your sauce as it simmers, then be sure to remove it before serving your pasta. The leftover cheese can be sprinkled atop your pasta dishes.

Whole Tomatoes

When it comes to tomatoes, using canned tomatoes in your pasta sauce is more ideal than using fresh ones as the canning process concentrates the tomato flavor better.

For the optimal pasta sauce and a noticeable flavor upgrade, opt for canned whole tomatoes and squeeze them by hand or with an immersion blender to create a chunky or smooth sauce.