Ingredients:

  • 2 tablespoons Unsalted Butter
  • 1 tablespoon Extra Virgin Olive Oil
  • 1/2 medium Yellow Onion, finely diced
  • 4 cloves Garlic, minced
  • 1/2 teaspoon Dried Oregano
  • 1/4 teaspoon Red Pepper Flakes (optional)
  • 1/4 cup Dry White Wine (e.g., Pinot Grigio, optional)
  • 28 ounces Canned Crushed Tomatoes (high quality recommended)
  • 1/2 teaspoon Granulated Sugar
  • 1/4 cup Vegetable or Chicken Stock (low sodium)
  • 1/2 cup Heavy Cream (35% fat)
  • 1/4 cup Fresh Basil, chiffonade (divided)
  • Kosher Salt, to taste
  • Black Pepper, freshly ground, to taste

Instructions:

  1. Melt butter and olive oil together in a saucepan (or Dutch oven) over medium heat until the butter foams slightly.
  2. Add the diced onion and a pinch of salt. Sauté gently for 5–7 minutes until the onions are translucent and sweet. Do not allow them to brown.
  3. Add the minced garlic, oregano, and red pepper flakes. Cook for 1 minute until fragrant.
  4. Deglaze (Optional): Pour in the white wine. Bring to a rapid simmer and scrape up any browned bits from the bottom of the pan. Cook until the wine has reduced by half (about 2 minutes).
  5. Add the crushed tomatoes, sugar, and stock. Stir well to combine.
  6. Bring the sauce to a gentle simmer, then reduce the heat to low. Cover partially and let the sauce bubble slowly for 20 minutes to allow the flavors to deepen and marry.
  7. Remove the pan from the heat. Use an immersion blender directly in the pan until the sauce is completely velvety smooth. Return the blended sauce to the stove over low heat.
  8. Temper the Cream: In a separate small bowl, take a ladleful of the hot tomato sauce and whisk it into the heavy cream to prevent splitting.
  9. Pour the tempered cream mixture back into the saucepan with the tomato base. Stir gently until fully incorporated and the sauce turns a uniform coral color.
  10. Heat gently for 2–3 minutes (do not boil after adding the cream). Stir in most of the fresh basil. Taste and adjust seasoning with salt and pepper until perfectly balanced.
  11. If using with pasta, add the cooked, drained pasta directly to the sauce and toss vigorously for 1 minute to emulsify and coat thoroughly. Garnish with the remaining fresh basil and serve.