A deeply savory tomato sauce built the slow, traditional way — a soft base of onion, carrot, and celery cooked down in olive oil and butter, brightened with a splash of white wine and a touch of milk for richness, then simmered for hours with crushed tomatoes, tomato paste, and a whisper of nutmeg until it turns thick, glossy, and deeply concentrated. Every strand of spaghetti gets tossed right in the pot at the end, soaking up that sauce until it clings perfectly, finished with a shower of freshly grated Parmesan. It's the kind of low-and-slow simmer that fills the kitchen with that unmistakable Sunday-dinner smell. This version comes together as a satisfying, hearty plate that fits easily into a vegetarian table without missing a beat. Keep the pot on low, stir occasionally, and let the long simmer do the real work — the payoff is a sauce that tastes like it's been on the stove all day, because it has.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →6 servings
Heat the olive oil and butter in a large Dutch oven over medium heat until the butter is melted and the foam subsides. Add the onion, carrots, and celery and cook, stirring occasionally, until softened and the onion is translucent, about 8–10 minutes.
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so it does not brown.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
