Adapted from America's Test Kitchen recipe
¼ cup very fine chopped onion (or use large holes of box grater)
¼ tsp dried oregano
¼ tsp dried basil
1/8 tsp red pepper flakes (chili flakes)
½ tsp tomato paste (tubed kind preferred to avoid wasting a can)
table salt
2 medium cloves garlic, pressed
28 oz can crushed tomatoes (Tutorosso preferred)
2 tbsp red wine
¼ tsp fennel
¼ tsp sugar
¼ cup Locatelli Romano or Parmesan cheese (or a combo of both cheeses)
2 tblsp coarsely chopped fresh basil - optional
1 tblsp EV olive oil
Ground black pepper
Heat butter in medium saucepan over medium heat until melted.
Add onion, oregano, basil, fennel, red pepper flakes and ½ tsp salt, cook, stirring occasionally until liquid has evaporated and onion is golden brown, about 5 minutes.
Add garlic and tomato paste and cook until fragrant, about 30 seconds.
Stir in tomatoes, wine and sugar; increase heat to high and bring to simmer.
Lower heat to medium-low and simmer until thickened slightly, about 10 minutes. Off heat, stir in cheese, fresh basil and oil; season with salt and pepper, if desired.
Serve over 12-16 oz of cooked pasta (weighed when dry) or add meatballs.
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