Marcella Hazan Tomato Sauce With A Twist

When I first heard of the famous butter and tomato sauce, I thought to myself, “How interesting! Butter in tomato sauce? Who knew?” Don’t get me wrong, I’m all for butter making things better—on toast, in baked goods, or melted over veggies—but in tomato sauce? That felt like a culinary plot twist. I was skeptical, yet intrigued. Still, it seemed almost too simple—like one of those three-ingredient recipes you see online and assume is missing at least five steps and a secret ingredient your grandmother never told you about.

Eventually, curiosity won. I did some digging and discovered that this wasn’t just another TikTok food trend—it was the tomato sauce from Marcella Hazan, the godmother of Italian cooking. The woman responsible for teaching half the world how to make real Italian food without breaking a sweat. Her sauce has been called “the best tomato sauce ever,” which is quite a bold claim given the fierce competition in the pasta world.

But here’s the kicker: it’s just tomatoes, butter, and onion. Three ingredients. No garlic, no basil, no olive oil. My first thought? “Where’s the seasoning police when you need them?” Even so, I gave it a shot. (Fun fact: in Marcella Hazan’s original cookbook, she actually used an entire stick of butter—proof she knew exactly what she was doing.)

And wow. The sauce that came out of that pot was shockingly good. The butter gives it this silky, almost velvety texture that makes you wonder if every tomato sauce you’ve ever had was just a dress rehearsal. It smooths out the acidity, adds a whisper of richness, and somehow makes everything taste like it simmered all day when it only took about 45 minutes.

Is it the healthiest sauce ever? Let’s just say it’s not going to win a wellness award anytime soon—but it will win over your taste buds. The flavor is so good, you’ll stop caring about butter’s reputation and start wondering how soon you can make another batch.

Of course, I couldn’t leave well enough alone. Soon after, I paired it with my Cheese-Stuffed Italian Meatballs, and oh my goodness—fireworks. It was one of those dinners where everyone gets quiet for a second, then starts nodding in approval. But me being me, I thought, what if we took this up just one more notch? A little tweak here, a pinch there, and before I knew it, I’d created my own slightly jazzed-up version. Traditionalists probably won’t love my take on it—but that’s the beauty of cooking. You make it your own.

Now, it’s my go-to red sauce—equal parts comfort food and weeknight savior. It’s perfect for meatballs, pasta, pizza, or spooned over roasted veggies (if I’m pretending to be virtuous). And because I’m all about leftovers that do double duty, I always make a big batch and freeze it. That way, future me—tired, hungry, and slightly less ambitious—can still eat like I spent all afternoon in the kitchen.