This is Italian cooking at its most honest — ripe plum tomatoes, a handful of aromatics, good olive oil, and fresh basil slowly coaxed into something deeply savory and silky smooth. The soffritto base of onion, carrot, and celery builds a quiet sweetness that makes the finished sauce taste like it has been simmering all day, even though it comes together in under an hour. Passing everything through a food mill at the end is the move that separates this from a chunky weeknight sauce — you get a glossy, spoon-coating texture that clings beautifully to pasta. Every single ingredient here is straightforward and plant-based, so there is absolutely nothing to second-guess if you are navigating recipes that might otherwise sneak in unexpected tropical oils or creamy additions. The finishing drizzle of extra-virgin olive oil stirred in at the end adds a subtle richness that rounds out the acidity of the tomatoes perfectly. Make a big batch, portion it into jars, and you will have a freezer stash that makes weeknight dinners feel genuinely effortless.
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Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
FIELD DAY OLIVE OIL EXTRA VIRGIN
Olitalia Extra Virgin Olive Oil
Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium heat until shimmering. Add the onion, carrot, and celery and cook, stirring occasionally, until softened and the onion is translucent, about 8–10 minutes.
Add the garlic and cook, stirring, until fragrant, about 1 minute.
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