Pasta Sauce (slow simmer)

1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
2. Add the onion and cook for 8–10 minutes until soft and translucent. Do not brown.
3. Stir in the garlic and cook for 30 seconds.
4. Add the tomato paste and cook for 2–3 minutes until it darkens slightly.
5. Pour in the red wine and simmer for 3–4 minutes until reduced by half.
6. Add: Crushed San Marzano tomatoes, tomato passata, salt, pepper, oregano, basil, red pepper flakes, and Parmesan Rinds (if using)
7. Bring to a gentle simmer.
8. Reduce the heat to low and cook uncovered for 2–3 hours, stirring every 20–30 minutes.
9. During the last 15 minutes, stir in the fresh basil leaves and parsley.
10. Remove the Parmesan rinds before serving.

For bests results make a day ahead. After resting overnight in the refrigerator, the flavors deepen beautifully, making the sauce even richer and more authentic when reheated.

Serve over your favorite prepared pasta.