Marcella Hazan’s Three Ingredient Tomato Sauce
This 3-Ingredient Tomato Sauce from Marcella Hazan is one of the most famous Italian recipes for a reason. It comes from Essentials of Classic Italian Cooking and is often one of the first recipes people make when they start learning Italian cooking at home. The ingredient list is incredibly simple: canned tomatoes, butter, and onion.
The first time you make this sauce, it almost feels too easy. There is no garlic, no wine, no herbs, and no long list of ingredients. But after it simmers for a while, the sauce becomes rich, smooth, and slightly sweet from the onion and butter, and it tastes like something much more complicated.
This is a recipe I like to make when I want a reliable, comforting pasta dinner without much effort. It’s also a great sauce to make often because the ingredients are easy to keep in the pantry and refrigerator.
This sauce is considered a classic because it shows how Italian cooking often focuses on a few good ingredients and simple techniques rather than complicated recipes. It’s a perfect example of how simple food can still feel special.
About This Recipe
What makes this recipe special is the method. The onion is cooked in the sauce in large pieces and then removed at the end, so the sauce gets the flavor of onion without having chunks in the final sauce. The butter melts into the tomatoes and gives the sauce a smooth texture and rich flavor.
The sauce simmers uncovered so it can slowly thicken and concentrate. You don’t need to stir it constantly or add anything else. The sauce is done when the butter and tomatoes come together and the sauce looks slightly thickened and glossy.
This is a very versatile sauce. You can use it with spaghetti, penne, or rigatoni, and it also works well in baked pasta dishes like lasagna or baked ziti.
Ingredients
- Can of whole, peeled tomatoes
- Onion
- Butter
- Salt, to taste
- Pasta
- Parmesan cheese, to sprinkle on at the end
Ingredient Notes
1. Canned tomatoes
I prefer using Cento whole peeled tomatoes. They are easy to find and have a gentle sweetness, characteristic of San Marzano tomatoes.
2. Breaking up the tomatoes
The tomatoes come whole. You can break them up with a wooden spoon, but using your hands is the easiest and quickest method.
3. Onion
The onion is left in halves or large pieces and removed at the end. It flavors the sauce without becoming part of the sauce.
The Recipe
Marcella Hazan’s Three Ingredient Tomato Sauce
Ingredients
- 1 can canned peeled tomatoes
- 5 tbsp butter
- 1 medium onion
Instructions
- Peel and cut the onion in half lengthwise.
- Add canned tomatoes to the saucepan, mashing lightly with your hand or wooden spoon.
- Add the onion, butter, and a pinch of salt.
- Cook uncovered, stirring occasionally, at a very slow steady simmer, approximately 45 minutes.
- Taste and add salt, as needed.
- Discard the onion before adding the pasta and serving.
Notes
Cooking Tip: Let the Sauce Shimmer
After these ingredients have been brought to a boil, you’ll want to simmer them together low and slow for at least 45 minutes. You’ll be looking for your sauce to “shimmer.” This happens when the fat from the butter floats to the top of the sauce.
When you see the shimmer, remove your pot from the heat and add the cooked pasta. I recommend spaghetti, but this sauce really works with any type!
Serve With
- Spaghetti
- Rigatoni
- Penne
- Simple green salad
- Garlic bread or crusty bread
- Extra Parmesan cheese
Wine Pairing: Chianti Classico
A Chianti Classico works especially well with this dish. Its bright acidity cuts through the richness of the butter while matching the natural sweetness of the tomatoes, keeping everything balanced.
Serve slightly cool rather than at room temperature for the best flavor.
If you’d like to explore more Chianti styles and pairing ideas, you can find the full guide below.
This simple tomato sauce is one of those recipes every cook should know.
With just tomatoes, butter, and onion, it proves that great Italian cooking is often about quality ingredients and patience more than fancy technique.
If you liked this recipe, you might also like:
- Marcella Hazan’s Bolognese Sauce
- Risotto with Porcini Mushrooms
- Classic Roast Chicken with Lemons
And if you’re looking for more Italian wine pairings, you can download my simple Italian wine guide to keep on your phone or bring to the store.
