Ingredients:

  • 2 tbsp Extra Virgin Olive Oil
  • 1 medium yellow onion, finely diced
  • 1 large carrot, finely grated
  • 1 celery stalk, minced
  • 4 cloves garlic, smashed and minced
  • 28 oz can Crushed San Marzano Tomatoes
  • 6 oz Tomato Paste
  • 0.5 cup dry Red Wine (Chianti or Merlot)
  • 2 tsp Dried Oregano
  • 1 tsp Dried Basil
  • 0.5 tsp Crushed Red Pepper flakes
  • 1 tbsp Worcestershire sauce
  • 1 tsp fine sea salt
  • 0.5 tsp freshly cracked black pepper

Instructions:

  1. Prep the sofritto. Finely dice the onion and grate the carrot and celery. Note: Grating ensures these veggies melt into the sauce texture.
  2. Heat the oil. Add olive oil to a large heavy bottomed pot over medium heat.
  3. Sauté aromatics. Stir in onion, carrot, and celery for 8 minutes until softened and golden.
  4. Bloom the garlic. Add minced garlic and red pepper flakes, stirring for 1 minute until fragrant and sizzling.
  5. Caramelize the paste. Push veggies aside and add tomato paste to the center. Cook for 3 minutes until it turns a deep rust color.
  6. Deglaze the pan. Pour in the red wine, scraping the bottom with a wooden spoon until the liquid reduces by half.
  7. Build the base. Pour in the crushed tomatoes and Worcestershire sauce.
  8. Season the pot. Add oregano, basil, salt, and black pepper, stirring well.
  9. Simmer low. Reduce heat to low and cover partially. Simmer for 45 minutes until the sauce is thick and glossy.
  10. Final adjustments. Taste and add a splash of pasta water if it is too thick, or a pinch of salt if needed.