My Italian grandma taught me this method, and I’ve never stopped using it!

Instructions:

1. Heat the Olive Oil: Begin by heating the olive oil in a large saucepan over medium heat. This is where the magic begins—allowing the oil to heat gently ensures that the flavors released from the garlic and onion will infuse the sauce.
2. Sauté the Onion and Garlic: Add the chopped onion and sauté until it turns translucent and soft, about 4-5 minutes. Stir in the minced garlic and cook for another 30 seconds, just until fragrant. This step is crucial for building the foundation of flavor in the sauce. My grandma always said, “Never rush this step. You want the onion and garlic to release all their natural sweetness.”
3. Add the Tomatoes: Stir in the crushed tomatoes and tomato paste. If you’re using fresh tomatoes, you’ll need to peel and crush them, but canned tomatoes are a quick and convenient option that still produce great results. Let the mixture simmer for a minute, and then pour in the red wine (if using). This adds an incredible depth to the sauce that my grandma swore by—always telling me that a little wine makes everything taste better.
4. Season the Sauce: Add the dried oregano, dried basil, sugar, and season with salt and pepper. At this stage, my grandma always encouraged me to taste and adjust the seasoning as I went. After all, the best sauces are those that reflect personal taste. Stir everything together and let the sauce come to a simmer.
5. Simmer Slowly: Here’s the key: reduce the heat to low and let the sauce simmer, uncovered, for 45 minutes to 1 hour. This is the part where patience pays off. As the sauce simmers, the flavors will meld together and deepen, creating a richness that can’t be achieved with quick-cooking methods. My grandmother always said, “Good sauce can’t be rushed. It needs time to talk to itself.”
6. Finish with Fresh Basil: About 10 minutes before the sauce is done, stir in some fresh basil leaves. This fresh addition will add brightness and aromatic flavor to the sauce. If you like a little kick, you can also add a pinch of red pepper flakes at this stage for a mild heat that complements the richness of the tomatoes.
7. Taste and Adjust: After the sauce has simmered and the flavors have developed, taste it one last time. Adjust the seasoning with more salt, pepper, or even a bit of sugar if the sauce is too acidic. This final tweak makes all the difference in bringing the sauce to perfection.

Why This Method Works:

• Slow Simmering: The key to a rich, flavorful sauce is time. By simmering the sauce slowly, you allow the flavors to develop and deepen, creating a depth that quick methods can’t replicate. It’s this slow cooking that allows the acidity of the tomatoes to mellow and the herbs to infuse the sauce completely.
• Fresh Ingredients: Using good quality olive oil, fresh garlic, and ripe tomatoes (whether canned or fresh) is essential to achieving a truly outstanding sauce. Fresh basil at the end adds brightness and vibrancy, making the sauce taste as fresh as possible.
• Red Wine: Adding red wine to the sauce is a technique that brings a subtle complexity to the flavor. It gives the sauce an earthy undertone and rounds out the richness of the tomatoes.

Serving Suggestions:

This sauce is perfect with any pasta, from spaghetti to rigatoni, but it can also be used in so many other ways:

• As a base for pizza: Spread this sauce on pizza dough for a tangy, rich flavor that’s miles above store-bought pizza sauce.
• With meatballs or sausages: Serve the sauce with classic Italian meatballs or sausage for a hearty, satisfying meal.
• As a dipping sauce: Use this sauce for dipping crispy breadsticks or mozzarella sticks.
• For a layered lasagna: This sauce works wonderfully as part of a rich, cheesy lasagna.

Why I Keep Using This Method:

The reason I’ve never stopped using this method is simple: it works. My Italian grandma’s secret isn’t really a secret at all—it’s just the time-tested, no-frills way of cooking that allows fresh, quality ingredients to shine. It’s a method rooted in tradition, passed down from one generation to the next, and it brings something special to every meal.

Every time I make this sauce, I’m reminded of my grandma in her kitchen, patiently stirring the sauce, ensuring it was seasoned just right, and feeding her family with love and care. It’s a method that connects me to my heritage, and it’s one I’ll continue to use for years to come.

So, if you want to bring a little piece of Italy into your kitchen and impress your family and friends with a delicious, homemade pasta sauce, try this method. Slow and steady, simple and satisfying—it’s a recipe that will never let you down. And just like me, you’ll never stop using it!