Pasta Sauce Recipe

1. Prep aromatics

Peel and finely dice the onion. Peel and mince the garlic. Peel and finely grate the carrot (if using).

2. In a large, heavy-bottomed saucepan or Dutch oven, heat the olive oil over medium heat until shimmering but not smoking (about 1–2 minutes). Add the diced onion and a pinch of salt. Cook, stirring occasionally, until the onion is soft and translucent, about 6–8 minutes.

3. Add the grated carrot and cook for 2–3 minutes more to soften and release sweetness. Add the minced garlic and cook, stirring, for 30–60 seconds until fragrant (do not let garlic brown).

4. If using red wine, increase heat to medium-high and pour in the wine. Stir and let it reduce by about half (2–3 minutes) to concentrate flavor and burn off alcohol.

5. Stir in the tomato paste and cook for 1–2 minutes, stirring constantly, to caramelize slightly and deepen the flavor.

6. Add the crushed tomatoes and the stock (or water). Stir to combine, scraping any browned bits from the bottom of the pan. Bring the mixture to a gentle simmer.

7. Add the dried oregano, dried basil, bay leaf, crushed red pepper flakes, sugar (if using), salt, and black pepper. Stir to incorporate.

8. Reduce heat so the sauce maintains a gentle simmer. Partially cover the pot with a lid tilted to allow steam to escape. Let simmer, stirring occasionally, for 25–40 minutes, until the sauce thickens and flavors meld. Taste every 10–15 minutes and adjust salt/sugar as needed.

9. If you prefer a very smooth sauce, remove the bay leaf and use an immersion blender to purée the sauce to your desired consistency, or transfer in batches to a blender (careful with hot liquid) and return to the pot.

10. If using cooked ground meat, add it to the sauce in the last 10 minutes of simmering to heat through and marry flavors.

11. Turn off the heat. Stir in the butter until melted for a rounded mouthfeel. Tear the fresh basil leaves and stir them in just before serving.

12. Adjust seasoning once more with salt and pepper. Remove and discard the bay leaf.

13. Serve hot tossed with cooked pasta, topped with grated Parmesan if desired.