Ingredients:

  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 2 carrots, finely chopped
  • 2 celery stalks, finely chopped
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes (optional)
  • 2 (28 ounce) cans crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 2 tablespoons tomato paste
  • 1 cup dry red wine (optional)
  • 1/2 cup beef broth
  • 1 bay leaf
  • 1 teaspoon granulated sugar
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery and sauté until softened, about 8-10 minutes. Add garlic, oregano, basil, and red pepper flakes (if using) and cook for another minute until fragrant.
  2. Stir in crushed tomatoes, tomato sauce, and tomato paste. Mix well to combine.
  3. If using, pour in the red wine and scrape up any browned bits from the bottom of the pot. Add beef broth, bay leaf, sugar, salt, and pepper. Bring to a simmer, then reduce heat to low, cover, and cook for at least 2 hours, or up to 3 hours, stirring occasionally to prevent sticking.
  4. Remove the bay leaf. Taste and adjust seasoning as needed. If the sauce is too thick, add a little more broth. If it's too thin, simmer uncovered for a bit longer. Let cool slightly before using in your lasagne.