The Nonnas Secret Truly Classic Marinara Sauce

Instructions:

1. Heat olive oil in a large, heavy-bottomed Dutch oven over medium heat. Add diced onion and sauté gently until softened and translucent, about 5-7 minutes. Do not allow the onion to brown.
2. Add sliced garlic, tomato paste, dried oregano, and red pepper flakes (if using). Cook, stirring constantly, for 1–2 minutes until the tomato paste darkens slightly and the garlic is fragrant.
3. Pour in both cans of crushed tomatoes. Rinse each can with about half a cup of water and add that to the pot.
4. Stir well to combine. Add the initial salt and pepper. Bring the mixture up to a gentle simmer, then immediately reduce the heat to the lowest setting so the sauce barely bubbles.
5. Cover the pot slightly ajar to allow steam to escape. Let the sauce simmer for a minimum of 45 minutes (up to 75 minutes), stirring every 15 minutes to prevent sticking. If the sauce becomes too thick, add a splash of water.
6. After simmering, taste the sauce. If it tastes sharp, stir in the optional 1/2 to 1 teaspoon of sugar. Adjust salt and pepper as needed for your perfect flavour balance.
7. Remove from heat. Stir in the fresh basil leaves. Let the sauce stand for 5 minutes before serving to allow the basil oils to infuse the sauce.