Ingredients

• 2 to 3 tbsp olive oil
• 1 medium onion, diced
• 1 large carrot, diced
• 1 small celery stalk, diced
• 6 cloves of garlic, minced
• 2 - 28 oz cans whole peeled tomatoes (such as San Marzano)
• 1 - 28 oz can of crushed tomatoes
• 2 tbsp tomato paste
• small bunch of fresh basil
• 1 tsp dried oregano
• 3 tsp sal
• 2 tsp pepper
• 1 tsp sugar
• ¼ cup red wine
• ½ tsp dried red pepper flakes, optional

Directions

1. Heat an All-Clad 3 QT Sauce Pan over medium-low heat. Add in the oil and then add celery, onion, and carrot. Sauté for 8-10 minutes or until softened.
2. Add in garlic and cook for 1-2 minutes longer.
3. Add the tomato paste and caramelize until darkened in color, roughly 2 minutes.
4. Add the red wine to deglaze the pan.
5. Add the whole peeled tomatoes and crushed tomatoes. Manually crush the whole tomatoes with a spoon such as the All-Clad Cook & Serve Slotted Spoon.
6. Add salt, pepper, sugar, oregano, basil, and optional chile flakes. Stir to combine.
7. Bring to simmer and reduce heat to low. Cook covered for 1-2 hours until the sauce has thickened. Taste and adjust seasoning if desired.
8. Serve the sauce with an All-Clad Cook & Serve Ladle over your favorite pasta.

Pro Tip

Using San Marzano canned tomatoes makes the very seasonal tomato preserve its flavor off-season. If it is tomato season, substitute some fresh tomatoes. But when tomato season is over, always opt for the preserved canned tomatoes. Using tomatoes out of season can sometimes leave this sauce bland.