Some recipes are more than comfort food, they’re connection. They fill your kitchen with warmth, your table with conversation, and your evening with something that feels both nourishing and celebratory.

Rob Mondavi Jr.’s Classic Pantry Tomato Sauce is that kind of dish: a winemaker’s spin on a timeless favorite. Balanced, versatile, and layered with flavor, it’s the kind of sauce that’s as at home over handmade pasta as it is spooned onto roasted vegetables or baked chicken.

And when paired with our Isabel by Isabel Mondavi Non-Alcoholic Cabernet Sauvignon, it becomes something more: a celebration of slow living, mindful indulgence, and the art of savoring without sacrifice.

A Winemaker’s Take on Tradition

There’s often beauty in simplicity: especially when you treat simple ingredients with care. Rob’s version of classic tomato sauce elevates the everyday with anchovy paste for a hint of umami and a splash of white wine for brightness. The result is layered, rich, and quietly elegant much like a well-balanced glass of wine.

This is the kind of meal that asks you to slow down, to stir patiently, to let the aroma of simmering tomatoes and garlic fill your home.

The Recipe: Rob Mondavi Jr.’s Classic Pantry Tomato Sauce

Serves: 6–8
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: ~1 hour 10 minutes

Ingredients

• ¼ cup Michael Mondavi Family Estate olive oil

• ⅛ cup white wine

• 1 onion, diced

• 1 teaspoon chopped fresh oregano (or ½ teaspoon dried)

• 2 garlic cloves, roughly chopped

• 2 teaspoons salt, or to taste

• 2 tablespoons tomato paste (optional yet preferred)

• 1 teaspoon anchovy paste (optional yet preferred)

• ½ teaspoon freshly ground black pepper

• Two 26-ounce cans chopped tomatoes (or two 28-ounce cans whole plum tomatoes, chopped with their liquid — Rob recommends Pomi, Roma, or Plum tomatoes)

• 1 teaspoon red chili flakes (optional — Rob’s sister Dina adds them for a spicy twist)

Directions

1. Build the base:
   Heat the olive oil in a large pot over medium heat. Add the diced onion, oregano, garlic, black pepper, and salt. Cook, stirring often, until the onions are soft and translucent — about 10 minutes.

2. Add the wine:
   Pour in the white wine and let it simmer until it’s nearly evaporated. This step adds brightness and depth to the sauce.

3. Create the flavor foundation:
   Stir in the anchovy paste and tomato paste, cooking for about 5 minutes to develop a rich, savory base.

4. Simmer the sauce:
   Add the chopped tomatoes (with their juices). Stir well and bring the mixture to a gentle boil. Once it starts bubbling, reduce the heat to low and let it simmer uncovered for 1 hour. Stir every 5 minutes or so to prevent the bottom from scorching.

5. Season and serve:
   Taste and adjust with more salt or pepper if needed. The sauce should be thick, rich, and slightly sweet from the slow-cooked tomatoes.

Rob’s Pro Tip:
Reserve about ¼ cup of your pasta water before draining. When mixing your pasta with the sauce, add this starchy, salty water — it creates a creamier, silkier texture that binds everything together beautifully.

The Perfect Pairing

Our Isabel by Isabel Mondavi Cabernet Sauvignon brings a sense of harmony to this dish.
With notes of black tart cherry, mocha, and oak, it mirrors the sauce’s depth while complementing the tomatoes’ natural acidity. The fine tannins and full-bodied feel create balance; a red wine experience that’s expressive, satisfying, and completely alcohol-free.

It’s the kind of pairing that feels indulgent yet grounded: a glass that enhances the meal without slowing you down.

Mindful Living, Beautiful Eating

At Isabel, we believe that food and wine are at their best when they bring out the best in you. This pairing, thoughtful, flavorful, and balanced, is a celebration of that belief.
Because living well isn’t about giving something up; it’s about discovering something more.