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Spaghetti With “authentic” Roman Tomato Sauce

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“A reportedly authentic Roman sauce, but who knows?”
1hr 40mins

Ingredients Nutrition


  1. Heat olive oil in a large saucepan with the onions, parsley, carrots, celery, garlic, red pepper flakes, and ½ teaspoon salt.
  2. Saute/stir over medium heat until the vegetables are very soft without allowing them to brown, 20-25 minutes.
  3. Add in the wine; increase heat and let the wine all but evaporate, stirring often.
  4. Add in the tomatoes and 1 cup water; cover, bring to a boil; then decrease heat to maintain a gentle simmer; cook 30 minutes.
  5. Puree the sauce with an immersion blender.
  6. Bring a large pot of water to a boil; add salt and spaghetti; cook, stirring often, until al dente.
  7. Drain spaghetti and transfer to a heated serving bowl into which you have ladled some of the sauce topped with a sprinkle of grated cheese.
  8. Top the spaghetti with more sauce and another sprinkling of cheese.
  9. The pasta should be well napped but not swimming in sauce; serve immediately.
  10. Pass extra sauce and cheese at the table.

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