Ingredients

1 28oz can of San Marzano Tomotoes
1 medium yellow onion, diced small
1 large or 2 small stalks celery, minced
1 large or 2 small, diced or minced (two if they're small)
1/2 - 1 whole red bell pepper, diced small (again depending on the size of the pepper and how sweet you want the sauce)
2-4 garlic cloves, minced, to taste
Fresh basil, chopped, to taste
Pinch of dried oregano (about 1/2 tsp)
Herbs de Provence (see note)
1/4c Parmigiano Reggiano or similar quality cheese
Balsamic vinegar or dark red wine, to taste
Salt and pepper to taste

Instructions

Chop and sauté, adding to the pan in order as chopping is finished or after vegetables have softened:
- 1-2 carrots and celery
- Medium onion, chopped finely, lightly salt the onion in the pan to release the liquid
- Diced red bell pepper (do not re-salt)
- Garlic at the end for 30s to 1m
Drain tomatoes and poke with a fork to release the liquid
Add the sauce from the can and boil until reduced (skip if making lasagna)
Add the tomatoes and smash with a potato masher
Add about 1/8 or 1/4 cup of balsamic vinegar (to taste and color), stir
Add about 1/4 cup of parmegiano reggiano or similar, stir
Add salt (because actually you need to even with the cheese)
Black pepper to taste
Add meatballs (if using) and simmer for as long as you have before you need to serve it
Add the basil a few minutes before serving

Notes

Remember that sautéing traditionally uses both pan frying and about 2tbsp water, this will soften your vegetables quickly if your'e in a hurry. Otherwise, pan frying is fine. Adding salt helps release the liquid in the vegetables.

This sauce is used in all of the lasagna recipes. If you're making a lasagna with this recipe, do not add the liquid from the can and squeeze the tomatoes to release the juices back into the can. For a large lasagna, double the recipe.

Do not add sugar. Even a tiny bit of sugar throws this recipe off. If you want it sweeter add more carrots, more red pepper, or use a sweeter wine.

Adding basil too early will make this sauce bitter. If you don't have fresh basil you can use dried but do add it earlier.

Herbs de Provence, despite not being Italian elevate this sauce.