Ingredients:

  • 1/4 cup extra virgin olive oil
  • 1 large yellow onion, finely diced
  • 2 medium carrots, finely grated
  • 1 stalk celery, finely diced
  • 6 cloves garlic, minced
  • 56 oz whole peeled San Marzano tomatoes (two 28 oz cans)
  • 6 oz tomato paste
  • 1/2 cup dry red wine (Cabernet or Merlot)
  • 1 cup beef broth
  • 2 tbsp granulated sugar
  • 1 tbsp dried oregano
  • 1/2 cup fresh basil, chopped
  • 1 tsp red pepper flakes
  • Salt to taste
  • Black pepper to taste

Instructions:

  1. Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the diced onion, grated carrots, and celery. Sauté for 8–10 minutes until vegetables are softened and onions are translucent.
  2. Stir in the minced garlic and tomato paste. Cook for 2 minutes, stirring constantly, until the tomato paste darkens to a brick red and becomes fragrant.
  3. Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Allow the liquid to reduce by half.
  4. Add the canned whole tomatoes, oregano, sugar, and red pepper flakes. Use a wooden spoon to crush the whole tomatoes against the side of the pot.
  5. Bring the sauce to a low boil, then immediately reduce heat to the lowest setting. Cover partially and simmer for 3 hours, stirring occasionally. Add beef broth if the sauce becomes too thick.
  6. In the final 10 minutes of simmering, stir in the fresh chopped basil. Season with salt and black pepper to taste.
  7. For a rustic texture, leave as is. For a silky smooth sauce, use an immersion blender for 30 seconds until the desired consistency is reached.