Ingredients:

  • 3 Tablespoons Extra Virgin Olive Oil
  • 1 large Yellow Onion, finely diced
  • 1 medium Carrots, finely diced
  • 2 stalks Celery, finely diced
  • 4 cloves Garlic, minced
  • Kosher Salt & Black Pepper, to taste
  • 1/4 cup Tomato Paste (double concentrated)
  • 1/2 cup Dry Red Wine (Merlot, Chianti, or Cabernet)
  • 2 x 28 oz cans Quality Crushed Tomatoes (San Marzano style)
  • 1 cup Water or Low-Sodium Stock
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Dried Basil
  • 2 large Bay Leaves (Dried)
  • 1/2 teaspoon Granulated Sugar
  • 1 piece Parmesan Rind (optional)
  • 1/2 cup Fresh Basil Leaves, roughly torn

Instructions:

  1. Prepare the Aromatics: Dice the onion, carrots, and celery finely (smaller than 1/4 inch) so they dissolve easily. Mince the garlic.
  2. Sweat the Vegetables: Heat the olive oil in the Dutch oven over medium-low heat. Add the diced onion, carrot, and celery. Season lightly with salt and pepper. Cook for 10–12 minutes, stirring occasionally, until the vegetables are very soft and translucent (sweated, not browned).
  3. Add the Garlic: Stir in the minced garlic and cook for 1 minute until fragrant. Do not allow the garlic to brown or burn.
  4. Cook the Tomato Paste: Push the cooked vegetables to one side and add the tomato paste to the exposed base. Cook the paste, stirring constantly, for 3–4 minutes until it turns a deep, rusty red color and starts to lightly caramelize.
  5. Deglaze with Wine: Pour in the red wine. Scrape up any browned bits (fond) from the bottom of the pot. Allow the wine to bubble and reduce by half, about 3 minutes.
  6. Add Liquids and Seasonings: Add the crushed tomatoes, water/stock, dried oregano, dried basil, bay leaves, sugar, and the optional Parmesan rind. Stir well to combine.
  7. Bring to Simmer: Bring the mixture up to a gentle, rolling simmer. Reduce the heat immediately to the lowest setting (it should only bubble occasionally).
  8. The Slow Cook: Cover the pot partially and let the sauce simmer for a minimum of 90 minutes, and ideally 2.5 to 3 hours. Stir every 30 minutes. The sauce will thicken considerably.
  9. Remove Extras: Remove and discard the bay leaves and the Parmesan rind.
  10. Adjust Texture (Optional): If you prefer a smoother sauce, use an immersion blender to pulse the sauce 3 or 4 times. Do not over-blend.
  11. Final Seasoning: Taste the sauce. Adjust the salt, pepper, and sugar as needed. If too acidic, add another pinch of sugar.
  12. The Final Touch: Stir in the fresh torn basil leaves just before serving.