Yield: 3 cups
2 tablespoons extra-virgin olive oil
1 onion, finely chopped
5 cloves garlic, minced
¼ cup red wine, optional
3 (15-oz.) cans crushed tomatoes
1 teaspoon dried oregano
2 teaspoons sugar
2 teaspoons kosher salt
1 teaspoon ground black pepper
8 to 10 fresh basil leaves, chopped
In a large skillet, heat oil over medium-high heat. Add onions and garlic and cook until soft, 4–5 minutes.
Add wine, if using, whisking to deglaze the bottom of the pan. Cook about 5 minutes, until the liquid reduces by half.
Stir in tomatoes, oregano, sugar, salt and pepper. Reduce heat to a simmer and cook for 20 minutes.
Turn off heat and add basil. Taste, and then add more salt or pepper as needed.
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