That oil/butter/onion/garlic melt would be a great bread dip.

Hi Joe! I just discovered your channel. Loving the recipes & content. My Nonna was from the Puglia region so our family recipes are very similar. One note, she would always rinse out the cans with a liquid into the sauce! No waste! I will use the wine to rinse the cans while adding! Thank you for sharing your Italian heritage stories. We are also trying to keep my grandparents recipes going. We make a BIG batch of cavatelli during the winter to keep our freezers stocked for months using her original hand crank maker ❤️🍷 Ciao!

I love you Joe! I believe I made almost every recipe you have posted. My husband came from a big italian family and he is hard to impress but has liked everything I have made so far.

Thanks for this recipe Joe. It's is a great hit around our family table.

Thanks for this great video Joe! 🙂 this is almost exactly like my Mom’s sauce recipe , I looked forward to every Sunday my Mom made it , either just sauce and meatballs, or sauce for baked ziti or lasagna or just plain sauce and spaghetti, it was always the BEST!!! My Mom passed away 9 years ago, I was still very young and not cooking as much as I do now, I forgot some steps and parts of the recipe, so that’s why I’m so thankful for ur video, brings back good memories of my Mom and filled in the blanks for some steps I had forgotten . . Can’t wait to make it !! 🥰

I’ve really enjoy your page! My family was from northern Italy and I can never replicate some of my grandfather’s signature dishes because he would always leave something out when trying to teach 😂 this looks like the sauce he used to make. I’m very excited to start making some of your dishes!

Thanks for the video! It takes a lot of time and a LOT of hard work to prepare a video to present in this medium. Yes, there are multitudes of varieties, but those of us who are good cooks, but with no experience with a particular recipe or cuisine need a good foundation. Joe is like the late painter Bob Ross - when he cooks you feels as you can do it too. I love the channel, the recipes and the fun you exhibit in doing each of these. I am grateful.

I love this sauce. I'm going to try it. Thanks Joe!!!

Im a 53 year old Italian from New York and we never used butter in our gravy, I think I might have to try it! Thanks for sharing.

I'm glad I found Joe's channel. I'll be trying Joe's recipe here this week as I've never added butter into my sauce. The only thing I'd do differently is to drain the pasta, put it back into the hot pot and add the sauce to allow the pasta to absorb the sauce. If doing this do not cook the pasta in water fully as it'll finish cooking when adding the sauce.

My mother would be proud! Thank you making this soon!

So much free time these days, I've scanned lots of demo's but you've got the magic. I can smell the sauce & meatballs coming through my computer. I'll be whipping them up in my kitchen this weekend - Thanks Joe!!

Making the sauce right now, smells heavenly! Thanks for sharing your recipe 😊

I'm not Italian but I love Italian food, always have. I ADORE spaghetti. It took me years to get where I am with no help, no family. My husband is Jewish/German so.....he's not Italian. I go on line and just go by instinct and watch videos, like yours. Thank you!

Joe - I’m an honorary Italian and have been begging my real Italian friends to show me how to make gravy for years-to no avail! I followed your instructions to a T and OMG, I’m dying!!!! AMAZING!!!! I will only ever use your recipe again. I just need a bowl of this with a loaf of crusty bread. HAPPY!!!!!!!!!!

Been wanting to make a good homemade pasta sauce and I KNEW Joe would have a recipe! Cannot wait to make this !!

i've been looking to learn this for a long time now! thank you joe!!!

Joe, I made your Sauce tonight, and the house smells great. Thanks for the great recipie and demo. I'm going to Italy on Vacation this year for the first time. Can't wait for dinner!!!!!

looks delicious! I always wanted to make my homemade sauce will definitely try it! thank you for sharing your family recipe.

Just came across your recipe today and went out and bought all the ingredients! It is currently simmering away! Can't wait to try it! Thanks for the recipe!

That pasta sauce looks delicious! We need to try this!

TFS :) This is by far the best sauce recipe I've seen on YT. The butter component is such a great culinary addition. I will make this sauce my staple. The idea of two fats, means flavor at its height; for a bland food like pasta, that relies on a good sauce to be palatable.

Joe we love your recipes and stories about your grandmother, I was very close to my grandmother and I really enjoyed her cooking. Don't listen to the haters because they are miserable and probably never had any love from any family members if they even had a grandmother and are just jealous and miserable. You're very blessed to have had your grandmother and your memories with her. I just did this recipe and really enjoyed it, it is fantastic and will be my go-to recipe for tomato sauce from now on. I actually plan on making my Thanksgiving dinner this year with this recipe as well as your other recipe for meatballs instead of turkey. My family and I love your channel, keep those recipes coming!

This sauce is simple, yet simply stunning. All about the ingredients, make sure you get the best of all of them and this sauce will look after you for the rest of your days.molto delizioso.

Your recipe is like my Nonna’s. Just how I remember it, Ciao Joe

My GF absolutely LOVES this sauce recipe, and says she has to have it! I provided her the link to your webpage, and told her to look under 'recipes' for 'traditional pasta sauce'. One comment: the recipe on your webpage seems to be missing critical steps in the directions. All the ingredients are there, but not steps like sweating the onions and garlic overly very low heat, then adding the butter, followed by all the other ingredients, and cooking extremely low heat for about three hours, stirring occasionally. I told her she needs to watch your accompanying video to get all that, but that the recipe is SIMPLE! I gave my GF 10 of the meatballs I made with your recipe lastnight, and she says her 3 & 4 year old have already devoured them, and want more! lol. I'm definitely trying more of your recipes! The recipes are authentic, simple, and your video instruction is entertaining, and very instructive. Thanks for all you do, Joe!

Hey Joe! This recipe sounds amazing! Thanks for the tip about the onions and garlic. I also have never thought to add butter or wine, but am definitely going to try them. Wishing you continued success. Love your channel!

Hey so I just stumbled across your show. Me and my little girl love it. I’ll be checking out your other creations as well! Thanks Joe!

For those who didn't pick-up on it, in the video, I believe Joe mentions he is DOUBLING the recipe. However, what he presents for the rest of us is the single batch recipe. Hence, it LOOKS like Joe is using a lot of butter, but it is only two sticks - the single recipe uses one stick of butter. I just made Joe's sauce last night, following the directions provided on his website, and making sure to incorporate tips / techniques in the process. My sauce turned out amazingly well! Man, I had my doubts when I saw two TABLESPOONS of freshly ground pepper - that seemed to dwarf the other seasonings / spices, and I was worried the pepper would overwhelm everything else - but the sauce is perfect, with just the right amount of pepper "bite" to it - not over powering at all. I did wind-up adding more salt-to-taste, but then Joe only RECOMMENDED STARTING with two teaspoons of salt. After all, salt is a matter of taste, and some people need a low sodium recipe. I've made pasta sauces before, some of them a lot more involved than Joe's recipe. Joe's recipe is VERY simple, yet tasted better than any I have tried thus far - on this, my family & GF all agree. It was nothing to put this sauce together. It makes a good sized portion, so you have some for future use, and it is absolutely delicious. Tonight I am going to try Joe's meatball recipe. I had to go to the butcher for ground veal, and PLAIN ground pork (not Italian pork sausage) for the meatballs, as none of the big chain stores around me carry these. I'm confident the meatballs will be every bit as good as the pasta sauce recipe Joe provided. Thanks so much, Joe! Your videos are fun to watch, have great tips / information, and the recipes provided are delicious!

I’m Honduran and I got this food event at my daughter school I want to bring the best spaghettis.....good luck to me lol

Thanks for all of your recipes I wanted to learn Italian cooking for a long time and you are a great teacher.

Enjoyed watching!! One of my favorite things to make! I love all the veggies in ours ( shrooms, celery,carrots and alot of wine) I could almost smell the love in there!!!! Bravo!!

joe, this is the best sauce i've ever had!! thank you so much for sharing!

Very very good😍

OMG, I love this man. Simple and to the point. That is all I wanted and he gave it to me good!!!!!

Great recipe Joe! looks fantastic. My recipe is almost identical but I use fresh plum tomatoes and the taste doesn't even compare. Thanks for your videos

i dont get it, the guy gives out free recipes and everyone cuts them up. if your recipe is better or youre a super breed of italian that Joe isnt, then why are you looking up recipes. if he uses too much butter then use less if you prefer.

Interesting video! Never entertained Butter however I will it a whirl. Love your sequence of adding all the ingredients.. Very informal.. Thanks for your educational video..

Have to try ..really sounds delicious!! Love trying new recipes..

Thank you for the recipe Joe. The sauce is super good. I added a half pound of beef to it, used only 1 tea pepper and left out the butter to reduce my fat intake. I could not ask for a better gravy and I appreciate your sharing your family recipes.

"Oh my God that is absolutely fantastic... Oh my god!"

I cook mine in an electric Nesco roaster oven. That way the heat is on the sides and not the bottom. No chance to burn as the sauce isn't sitting on the heat. I cook low and slow temps. Nice also as it frees up the range for other items you might be cooking.

Joe, you do very well presenting your cooking methodology. Keep going.

Sensational meatballs mate, all the family loved them. I look forward to using your other recipes. Thanks Joe.👍🏻

Hi Joe. I`ll have this simmering by tomorrow evening. Looks really good. My next door neighbor used to send me over a pot of spaghetti every now and then. To die for! And I met this guy in Home Depot, here in Las Vegas. He was in plumbing, and he looked a little lost. I helped him find his item. Then installed for him. He`s in the "Godfather" movie. Hes Frank. You should taste his gravy. Drool. He was`t too keen on sharing recipe, though.

Wine is also added for sweetness too. Balances out the acidity

Love your channel and recipes. Also love how you provide the recipe so i don’t have to listen to the video multiple times to figure out what you did! I am making your meatballs tonight so need the sauce!!! Thank you!

Thank you Joe can wait to make this this is the first time I’m gonna follow an Italian recipe on the Internet I always make my sauce but I believe I need to learn different ways and this looks so delicious thank you kindly for giving us this beautiful recipe😍😜

After testing over multiple weeks I have found most Italian restaurants use just plain tomato puree as their main pasta sauce-no spices added. I did a small diced onion in my sauce today with a cup of Chianti and it was dead-on. I made meatballs with full spice count-salt, pepper, diced garlic, diced onion, oregano,and basil and I have found by making the sauce boring you make your protein of the dish be the star of the show-if properly seasoned. Two weeks ago I followed a recipe spot on for marinara sauce that was so flavorful it overshadowed the taste of meatballs and sausage. The sauce I made today with just puree, red wine, and diced onion enhanced the flavor of my meatballs with basil, oregano, salt, paper, onion, and garlic. My conclusion: if you are just having pasta and sauce make sure to season the sauce, however if you are serving with a meat or fish, eliminate the sauce spices if you want to throw a spotlight on the properly spiced meat or fish.

Joe, I've made this before, and it is excellent! Everyone loves the sauce! One comment: on your webpage, while it specifies 3 cans of tomato puree and 2 cans of whole tomatoes, it does NOT specify the size. Of course I watched your video, and figured out it was the 28oz can for each. You may want to update the ingredients page for this recipe to specify the size of canned tomatoes needed, just as you specify measurements of other ingredients. Thank you.

Thank you Joe !!............I do about the same thing but never tried it with butter and wine which I will next time . Thank's for sharing!

I am so making this sauce over pasta tomorrow. I made Braciole for dinner last night. So good! Thank you

Joe, thank you! I now make my own sauce that is truly very delicious. When I lick the bowl I know it's good.

Simply hand crush those tomatoes. It will take less than 30 seconds and the texture will be perfect.

Excellent sauce! This is now my go to recipe....its easy and soooo dang good!❤

Looks so good , I can smell it... going to make it today!🤗

Joe, I'm from South Philadelphia, Cento Italian Products are based out of South Philadelphia and South Jersey, they make great Crushed Tomatoes, another good Crushed Tomato, and this was my Mom's preferred Brand, Pastene! ALDI Stores also have excellent Crushed Tomatoes, and they also have a variety of Crushed Tomatoes with Puree and Basil added.

Looks very tasty, Thanks for making the video.

I love your recipe and your demonstration. Good job!

Thanks for sharing your nans way of making gravy. My Dad taught me how to make his dads sauce. He was a Frenchman from Canada. But my Pep'a made a great sauce and taught him well.The only thing tat is different they added a cooked mixture of ground beef and pork, then the meatballs & Italian sausage.Yum!😽

Cutting off the tip of that spoon was genius! 👏 You better patent that, Joe! 👍💜 This is probably a silly question, but I'm a brand-new wannabe cook...I'm just double-checking that this sauce will go well with your stuffed shell recipe that I am going to cook tomorrow night after I cook The World's Greatest Fettuccine Alfredo Ever, tonight that is! 😉

Watching this reminds me of the scene in Goodfellas when they were making the sauce or gravy. Remember two cans of tomatoes, haha. Gonna give this a try.

hello Joe enjoying your cooking very simply explained , one word I love using when cooking is aroma can't explain it better than that relearning our Italian heritage home filled with real Italian aromas

My sauce turned out great! Awesome recipe. I can't see making it any other way. Thank you.

Thank you Joe! You're an EXCELLENT teacher and I have learned many new tips/ techniques from you even though I'm 65+, (going on 20). Can't wait to try your mouth- watering recipes on my growing Grandsons! NanaAnn

Thanks Joe for sharing it, When my Mother got that wooden Spoon, In her hand I use to run Growing up, So I don't run into her as long as she was holding that big Wooden Spoon , Some great Old Memories of that etc.

Made this recipe this past weekend. Delicious! Will do again! I just cut down the oil and butter.

I am a private chef and love watching tutorials from other chefs. I came across your videos and am looking forward to trying some of your recipes.

Sigh-- I'm not sure which looks dreamier -- the sauce or the cook :) Fun to watch! Joe, your enthusiasm is contagious. I'm going to try this recipe!

Awesome, making the meatballs tonight

Thank you for this. I can't wait to have a go at it!!

Classy presentation! Thank you!!! Making some gnocchi tomorrow and will give this a go...

Thank you Very Very much, you saved my weekend date😏😏😏

Joe, your referring to the "Guitara", my Grandmom used it to cut Spaghetti, although, she cut Spaghetti by hand to, and she was fast! Now, I'm guessing your from somewhere out in the Midwest, I've never started a Gravy with Butter and Onions! the Crushed Tomatoes go in, about Four or Five Cans, I add crushed Garlic cloves, chopped Basil, Salt and Pepper. On low low simmer, I stir in the Spices. in my Frying Pan with some Oil, I begin to par fry my Meatballs. on occasion I'll make Braciolles to. As my Balls are Frying, in the Skillet I max out, I roll as many and, keep the Pan full, I turn them a few times, then I fork them in to the hot Sauce. Then I add more Balls, I fry the Balls first, if I use Sausage, I fry it after the Balls, never together. Now that you've added your Braised Meats to the Gravy, you have your drippings in the Frying Pan, now this is where you get your rich flavor from, you now remove the larger portion of drippings, you don't want all that grease, you then add a small can of Tomato Paste to the renderings, this is done on a medium heat, stirring with a fork, the Paste will then merge with the drippings, it will begin to bubble, using a Ladle, add two full ladles of your Sauce from the Pot, now stir it into the Paste, it will come to a boil, it will be a rich red color, the drippings and Paste will now be the base for your Sauce. then pour it carefully in to your Pot, cover and cook over the low setting, it should cook slowly for three to four hours. some people think it should be cooked all day, your making a Sunday Gravy, not Mud!

I make this based on your recipe all the time but today.... I am using Vito and Joe's olive oil!! My husband surprised me with a bottle!!! Thank you

Just found your channel for the first time! So excited, thank you! Great video!

Hi Joe, would you please tell me how long the sauce can live in the refrigerator? I tend to toss things at 3 days and I hope it lasts longer than that. I’m thinking this might be a good recipe to can so it’s shelf stable.

Things that make a sauce "authentic Italian" -->>made by an italian---->grandma was Italian and made it this way---->uses san marzano tomoatos!

I just made this sauce and it’s absolutely wonderful

Best recipe for Italian tomato sauce I’ve tried - love your videos 😁

Great video! Joe, have you tried Irish Butter? It has a very low water content and doesn't 'brown' as fast like the common butter in your local major food store. I found this butter at Aldi's store but not sure if you have one by you.

Whole time I've been frying the onions. Got to put an end to that!

Your such a great instructor. You explain so clear, even a dummy cook like me can understand.🙂

I'm glad you add butter. It leads to such an amazing, velvety sauce. I like to add very cold chunks near the end with a handful of freshly grated parm. So good. This sauce looks like perfection.

I am as midwestern as they come. I was in Boston and had one of the most fantastic sauces ever tasted. When I asked the secret, the cook said, in very broken English, "I use butter in my sauce." To the person from Sicily, well duh....you are not Italian....LOL.

Any suggestions if I can't find San Marzano tomatoes? I recently moved from Chicago to a culturally devoid small Midwestern town and they are not available. (Neither is ground veal). Help!!! Thanks!!!

Thanks for making the video, after seeing your video i went to the shop and got all the ingredients and i’m cooking the sauce right now

adding some cheese before adding sauce helps the sauce stick to the noodles

Hey just wondering if I can freeze this sauce and for how long

All your recipes are LEGIT👌

That Jazz in the background sounds great and the spaghetti with that delicious sauce is heavenly. YUM-YUM!

What kind of a piasano uses a blender for the San Marzano peppers? Use your hands!

hey Joe, nice videos, I noticed you use canned tomatoes, I used to till I became aware of the hazard of the BPA in the lining of the tins, I now use only jarred organic tomatoes. I like the end where you introduce fresh egg spaghetti. it looks sooo good!

Looks so good Thank you for sharing! 💜

This is good! I mean really, really good. Who knew how important the right brand of tomatoes would be. Loved the taste and the color was a beautiful red. And adding the butter ... that was exactly what was missing from my old recipe. I loved it and it really makes this sauce smooth and put together. Wasn't sure about the 2 tbsps of pepper, but yea baby! Perfect! Thank you so much for posting this. My family thanks you too!

Butter in the sauce, such a northern Italy thing.

I always use tomato paste with the whole peeled tomatoes, it aides to thicken the sauce, don't enjoy sauce too thin. Notice you did not use paste or mention it in the recipe. Please Advise

How you do not have millions of subscribers, your recipes are incredible. Thanks for sharing !

I understand why he uses the butter. It does make a more flavorful sauce! I tried it and it turned out great!

Holy crap that's a lot of butter Joe.