Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 large yellow onion, finely chopped (about 1 1/2 cups)
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes (optional, for heat)
  • Salt and freshly ground black pepper to taste
  • 1 (28 ounce) can crushed tomatoes (794g)
  • 1 (15 ounce) can tomato sauce (425g)
  • 1 (6 ounce) can tomato paste (170g)
  • 1/2 cup dry red wine (optional, Merlot or Chianti work well) (120 ml)
  • 1 tablespoon granulated sugar (12 g)
  • 1 pound ground beef, ground Italian sausage, or a combination (454g) (Optional)
  • Fresh basil leaves, chopped (for garnish)
  • Grated Parmesan cheese (for serving)

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add chopped onion and cook until softened and translucent (about 5-7 minutes). Add minced garlic, oregano, basil, and red pepper flakes (if using) and cook for another minute until fragrant. Be careful not to burn the garlic!
  2. If using meat, add ground beef and/or sausage to the pot. Break it up with a wooden spoon and cook until browned and no longer pink. Drain off any excess grease.
  3. Stir in crushed tomatoes, tomato sauce, tomato paste, red wine (if using), and sugar. Season with salt and pepper to taste.
  4. Bring the sauce to a gentle simmer, then reduce heat to low, cover, and simmer for at least 2 hours, or up to 3 hours or longer for a richer, deeper flavor. Stir occasionally to prevent sticking. The longer it simmers, the better the flavors meld.
  5. Taste the sauce and adjust seasoning as needed. Add more salt, pepper, sugar, or herbs to your preference.
  6. Serve over cooked spaghetti, garnished with fresh basil and grated Parmesan cheese.