Ragu Traditional Pasta Sauce contains inflammatory soybean oil, processed sugar, and artificial natural flavors. This seed oil-free organic version eliminates the problematic soybean oil in favor of pure olive oil, uses organic cane sugar instead of processed sugar, and replaces artificial flavoring with real herbs and garlic.
Based on: Ragu Traditional Pasta Sauce
· Makes approximately 30 servings
· Serving: 125g (1/2 cup)
Why This Recipe is Seed Oil Free
Commercial Ragu Traditional Pasta Sauce from Ragu often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
Ingredients
Organic tomato paste
800g (about 6 jars of tomato paste mixed with water) · Bionaturae Organic Tomato Paste, 7 oz jar
Provides the rich tomato base and umami depth that forms the sauce foundation
Filtered water
2400ml (about 10 cups) · High-quality filtered water
Dilutes the tomato paste to proper sauce consistency while maintaining nutrition density
Extra virgin olive oil
120ml (8 tablespoons) · California Olive Ranch Organic Extra Virgin Olive Oil, 16.9 oz
Healthy fat replacement for inflammatory soybean oil, provides richness and helps absorb fat-soluble vitamins
Natural preservative and acidity regulator that replaces synthetic citric acid
Instructions
Step 1. In a large heavy-bottomed pot, heat the olive oil (120ml/8 tablespoons) over medium-low heat for 2-3 minutes until fragrant but not smoking. Add the onion powder (12g/4 tablespoons) and garlic powder (3g/1 tablespoon), stirring constantly for 30 seconds to bloom the flavors without burning — this step is crucial for developing deep flavor that commercial sauces achieve through long processing.
Step 2. Add the tomato paste directly to the pot in 6-8 spoonfuls, stirring each addition for 30 seconds to coat with the oil and cook out raw paste flavor. Cook for 3-4 minutes total, stirring frequently, until the paste darkens slightly and becomes fragrant. This concentrates flavors that would otherwise be lost when adding liquid.
Step 3. Gradually whisk in 2 cups of filtered water, scraping up any browned bits. The mixture will be thick initially — continue whisking while slowly adding the remaining water (about 8 cups total) until smooth. Add the organic cane sugar (90g/7 tablespoons), unrefined sea salt (18g/3 tablespoons), and Italian herb blend (6g/2 tablespoons), whisking until completely dissolved.
Step 4. Bring the mixture to a gentle simmer over medium heat, then reduce to low heat and simmer uncovered for 25-30 minutes, stirring every 5 minutes. The sauce should reduce slightly and develop a rich, cohesive flavor. Taste and adjust salt and sugar balance — you want a pleasant sweet-savory balance that masks any metallic tomato notes.
Step 5. Remove from heat and stir in the grated Romano cheese (45g/3/4 cup) and citric acid (3g/1 teaspoon). The cheese will melt and create natural umami richness while the citric acid brightens the flavor and acts as a natural preservative. Let cool for 10 minutes before transferring to sterilized glass jars.
Step 6. Store in refrigerator for up to 2 weeks or freeze in portion-sized containers for up to 6 months. For use, serve 125g (generous 1/2 cup) per portion over pasta, pizza, or as a base for other sauces. The sauce can be thinned with pasta water or additional olive oil if needed. Unlike commercial versions, this contains no artificial preservatives so refrigeration after opening is essential.
Storage
Store in airtight glass jars in refrigerator for up to 2 weeks. Can be frozen in portion sizes for up to 6 months. Always use clean utensils to prevent contamination. Natural separation may occur — simply stir before use.
Cost Comparison
Cost per serving (homemade)$0.45
Cost per serving (store-bought)$0.66
Savings32%
Higher upfront investment due to organic ingredients and bulk purchasing, but significant long-term savings. Quality organic ingredients cost more initially but provide better nutrition density and no inflammatory seed oils.