Ingredients:

  • 1/4 cup Extra Virgin Olive Oil
  • 1 large Yellow Onion, finely diced
  • 1 medium Carrots, peeled and finely diced (optional)
  • 1 stalk Celery, finely diced
  • 4 cloves Garlic, smashed, then finely minced
  • 1 teaspoon Dried Oregano
  • 1/2 teaspoon Red Pepper Flakes (Peperoncino)
  • 2 x 28 oz cans Whole Peeled Tomatoes (Certified D.O.P. San Marzano)
  • 1 teaspoon Coarse Sea Salt (plus more to taste)
  • 1/2 teaspoon Freshly Ground Black Pepper
  • 1/2 cup, packed Fresh Basil Leaves, roughly torn
  • 1 tablespoon Unsalted Butter (optional, for finishing)

Instructions:

  1. Heat the Oil: Place a heavy-bottomed pot or Dutch oven over medium-low heat. Add the olive oil.
  2. Sweat the Aromatics: Add the diced onion, carrot, and celery. Cook low and slow for 10–12 minutes, stirring occasionally. The vegetables must soften and become translucent without browning, which is essential for a sweet sauce base.
  3. Add Garlic and Spices: Once the vegetables are soft, add the minced garlic, dried oregano, and red pepper flakes. Cook for 30–60 seconds until fragrant. Do not allow the garlic to burn.
  4. Process the Tomatoes: Open the cans of whole peeled tomatoes. Using your hands, crush the tomatoes thoroughly over a bowl. Pour the crushed tomatoes and their juice into the pot.
  5. Season and Bring to Heat: Stir in the initial amounts of salt and black pepper. Bring the sauce to a gentle, bubbling simmer.
  6. The Long Swim (Simmer): Reduce the heat immediately to the lowest setting (just enough for a slow, lazy bubble). Cover the pot partially with a lid. Simmer for a minimum of 75 minutes, or up to 90 minutes, stirring every 15–20 minutes. The sauce will thicken considerably.
  7. Refine Texture (Optional): If a smoother sauce is desired, use an immersion blender to pulse until the desired consistency is reached.
  8. Finish Seasoning: Taste the sauce critically. Add more salt and pepper as needed. If the sauce tastes slightly acidic, stir in a pinch of sugar or the optional tablespoon of butter to balance the flavour.
  9. Add Basil: Remove the pot from the heat. Stir in the fresh, torn basil leaves. Serve immediately or cool for later use.