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Emilia Romagna Pomodoro Sauce Recipe

Emilia Romagna Pomodoro Sauce
Yield: Approx. 7 quarts
Emilia Romagna Pomodoro Sauce

A sauce inspired by the Emilia-Romagna region of Italy with fresh vegetables and herbs.

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  • ¼ cup Olive oil
  • 2 tbsp. Garlic, minced
  • 1 cup Carrots, diced ¼″
  • 1 cup Celery, diced ¼″
  • 1½ cups Onion, diced ¼″
  • 2- #10 cans Bella Rossa Cubetto di Pomodoro
  • ¾ cup Bontá Fancy Tomato Paste
  • ¾ tsp. Sea salt
  • ¼ tsp. Freshly ground black pepper
  • ¼ cup Italian flat-leaf parsley, chopped
  • ¼ cup Fresh basil, chiffonade
  • 2 tbsp. Fresh rosemary, minced
  • 2 tbsp. Fresh marjoram, chopped
  • 2 tbsp. Fresh sage, chopped  
  1. Heat a large sauce pot with olive oil over medium heat. Add garlic, carrots, celery and onion; sauté until onion is translucent, about 4 – 5 minutes.
  2. Add Bella Rossa Cubetto di Pomodoro and Bontá Fancy Tomato Paste, sea salt and black pepper. Bring to a boil; reduce heat and simmer 20 minutes.
  3. Add Italian parsley, basil, rosemary, marjoram and sage; simmer an additional 10 minutes.


Recommended Pasta: Long string-type pastas, long ribbon-type pastas, short cut pastas, filled pastas.