Ingredients
2 tbsp
olive oil
1
small onion, minced
4
cloves garlic, lightly smashed
1/2 tsp
salt, or to taste
Pinch
crushed red pepper flakes
1
bay leaf
28 oz
can crushed San Marzano tomatoes
1/2 cup(s)
red wine, optional
Handful
fresh basil leaves, torn (plus more for garnish)
pasta, for serving
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Directions 5 steps | 85 Minutes
Step 1
Prep and gather all ingredients. Heat the olive oil in a large pot over medium heat.
Step 2
Add the onion and cook until softened and translucent. Add the smashed garlic cloves and cook until fragrant and lightly browned, about 5 minutes. Remove the garlic from the pan.
Step 3
Add the salt, red pepper flakes, bay leaf, crushed tomatoes and wine, if using.
Step 4
Bring the sauce to a simmer and cover. Simmer for 1 hour. After 1 hour, remove the lid and simmer uncovered for an additional 15-20 minutes, until the sauce is thickened to your liking. Stir in basil and remove bay leaf. Taste and adjust for seasoning and salt.
Step 5
Serve with pasta.
Notes:
- The longer you simmer this sugo sauce, the creamier it will be. Simmer the sauce for 2-3 hours for more robust flavor and creaminess. If you're short on time, you can simmer this sauce for 30-45 minutes and use an immersion blender to speed up the process. We recommend Cuisinart® Smart Stick® 2-Speed Hand Blender.
Nutrition Per Serving
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CALORIES
411
FAT
8.3 g
PROTEIN
12 g
CARBS
67.3 g
FOOD FOR THOUGHT?
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