Sugo

Quick Summary: A classic, slow-simmered Italian tomato sauce that forms the rich and flavorful base for countless pasta dishes.
Source: Traditional

>> servings: 2
Heat @olive oil{2%tbsp} in a large #pot{} or #dutch oven{} over medium heat.
Add the finely chopped @onion{1}, @carrots{2}, and @celery{2%stalks}. Cook, stirring occasionally, until softened and lightly golden, about ~{10%minutes}.
Add the minced @garlic{3%cloves} and cook for another ~{1%minute} until fragrant.
Stir in @tomato paste{2%tbsp} and cook for ~{1%minute} until it darkens slightly.
Pour in the @crushed tomatoes{28%oz can}, @fresh basil{1%sprig}, @salt{1%tsp}, and @black pepper{1/2%tsp}. If the tomatoes are acidic, you can add a pinch of @sugar{}.
Bring the sauce to a gentle simmer, then reduce the heat to low.
Cover and let it cook for at least ~{1%hour}, stirring occasionally to prevent sticking. For a deeper, richer flavor, simmer for up to ~{3%hours}.
Remove the basil sprig before serving. Taste and adjust seasoning if necessary.