Recipe: Mom’s Authentic Pasta Sauce


I debated sharing this recipe for a long time because of how important it is to me. I consider this one of my specialties and so I felt pretty torn on whether or not to share it. In fact, this sauce is so good it even help me solidify winning over my boyfriend so it’s understandable why I feel so protective. But I figured something this good was meant to be shared, just like my mom shared it with me. And really, when you look at it as a recipe, you realize there isn’t all that much to share. I think that’s what’s so great about it; its simplicity. Most of the ingredients are things that people usually have on hand and there’s really no secret to it. The most unexpected parts (which I also think are the most important) are the sugar and the Parmesan. The sugar is vital because it cuts through the acidity of the tomatoes. In fact, this sauce is usually loved by people who get indigestion because it won’t bother their stomachs as much.

This sauce is also great because it is totally different every time since there are no measurements, only testing and tasting. I’ve also used it for a variety of things and I’ve never been let down. It’s great on all types of pasta, baked or otherwise, pizza, calzones, mozzarella sticks, pretty much anything you’d like to dip.Unfortunately, I didn’t have a lot of pictures because there’s honestly not much to take pictures of, but I hope the main point will comes across.

Caution: Do not eat the bay leaves! But it is good luck if you get one in your serving.

– olive oil

– garlic

– two large cans of tomato puree (you can substitute with crushed tomatoes for a chunkier sauce)

– two small cans of tomato paste

– bay leaves

– basil

– oregano

– salt

– pepper

– sugar

– Parmesan cheese

– optional: onion, ground beef ( or turkey)


1. Heat olive oil in a large pot over low heat.

2. Add garlic and saute.


3. Add two cans of tomato puree and two cans of tomato paste along with one or two empty puree cans of water (depending on how long you want to cook, the less water the less it needs to boil). Raise the heat.


4. Add two bay leaves (and one for luck). Sprinkle oregano, basil, salt, pepper, sugar, and Parmesan each enough to cover the  top. Bring to a boil.

5. Change spices to taste.

6. Serve and enjoy!

2 thoughts on “Recipe: Mom’s Authentic Pasta Sauce

  1. Pingback: Recipe: The Drunken Developer’s World Famous Calzones | English Major Eats!

  2. Pingback: Recipe: Naan Pizza | English Major Eats!

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