Ingredients:

  • 2 tablespoons olive oil
  • 1 large yellow onion, finely chopped
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes (optional)
  • 48 fluid ounces passata
  • 8 fluid ounces tomato paste
  • 1/2 cup dry red wine
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper, or to taste
  • Parmesan rind (about 2-3 inches), well-cleaned (optional)

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5-7 minutes. Add garlic, oregano, basil, and red pepper flakes (if using) and cook until fragrant, about 1 minute.
  2. Stir in tomato paste and cook for 2-3 minutes, stirring constantly.
  3. Pour in the red wine and scrape up any browned bits from the bottom of the pot. Let the wine simmer for 1-2 minutes.
  4. Pour in the passata. Add sugar, salt, and pepper. Stir to combine.
  5. Bring the sauce to a gentle simmer. If using, add the Parmesan rind. Reduce heat to low, cover, and simmer for at least 3 hours, stirring occasionally.
  6. Remove the Parmesan rind (if used). Taste and adjust seasoning as needed. Serve over your favorite pasta.