Red Sauce Recipe

Finely chop the yellow onion, mince the garlic, and finely grate the carrot. Open the canned crushed tomatoes and have tomato paste and sauce measured and ready.

Sauté onion and carrot

Heat a large heavy-bottomed saucepan or Dutch oven over medium heat. Add the extra-virgin olive oil and let it warm for 30 seconds. Add the chopped onion and grated carrot. Cook, stirring occasionally, until the onion is translucent and the carrot has softened, about 6–8 minutes.

Add garlic

Add the minced garlic and cook, stirring constantly, for 30–60 seconds until fragrant but not browned.

Deglaze with wine (optional)

If using red wine, increase heat to medium-high and add the wine to the pan. Scrape any browned bits from the bottom with a wooden spoon. Let the wine reduce by about half, 2–3 minutes. If not using wine, proceed to the next step and add 1/2 cup of the water or broth.

Add tomato components

Reduce heat to medium. Stir in the tomato paste and cook 1–2 minutes to slightly caramelize and develop flavor. Add the crushed tomatoes and tomato sauce; stir to combine.

Add the dried oregano, dried basil, dried thyme, bay leaf, crushed red pepper flakes, sugar, kosher salt, and freshly ground black pepper. Add the remaining water or broth (to reach the 1 cup total if you used wine). Stir well to combine.

Bring the sauce to a gentle simmer, then lower heat to maintain a low simmer. Partially cover and simmer, stirring occasionally, for 25–35 minutes to meld flavors and thicken. For a smoother sauce, simmer longer (45–60 minutes) and stir occasionally to prevent sticking.

Remove the bay leaf. Taste and adjust seasoning: add up to 1/2 tsp more salt or a pinch more sugar if needed. Stir in the unsalted butter until melted to round out the acidity and add gloss.

If you prefer a very smooth red sauce, use an immersion blender directly in the pot to puree to desired consistency or transfer in batches to a blender (carefully, leaving vent) and puree. For a chunkier texture, leave as-is.

Stir in torn fresh basil leaves if using. Keep warm until ready to serve.