SUGO TOSCANO "LIGHT"

Heat olive oil in a large saucepan over medium heat until shimmering.

Add chopped onion, carrot, and celery; sauté until softened, about 5-7 minutes.

Stir in minced garlic and cook until fragrant, about 1 minute.

Pour in red wine and simmer until reduced by half, about 3-5 minutes.

Add canned tomatoes, including juice, and stir to combine.

Season with salt, black pepper, sugar, and oregano; add bay leaves.

Bring to a simmer, then reduce heat to low and cover partially.

Cook for 30-40 minutes, stirring occasionally, until thickened.

Add fresh basil and adjust seasoning to taste.

Remove bay leaves before serving.

Serve over pasta or as a base for other dishes.

Top with grated parmesan cheese if desired.

Spice Level:

Allergens