Pueblo Sugo — Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion, very finely diced
• 4 cloves garlic, finely minced
• 2 cans (28 ounces each) whole peeled tomatoes
• 1 can (15 ounces) tomato sauce
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon crushed red pepper flakes, optional
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 2–3 fresh basil leaves
• 1/4 cup chopped fresh Italian parsley
• 1/2 cup water, as needed during simmering
• 1 teaspoon sugar, optional, only if needed to balance acidic tomatoes

Pueblo Sugo — Preparation

1. Heat the olive oil in a heavy saucepan or Dutch oven over medium-low heat. Add the onion and cook gently until very soft and translucent, about 8–10 minutes. Do not brown it.
2. Add the garlic and cook for 30–45 seconds, just until fragrant. Stir in the tomato paste and cook for another minute.
3. Crush the whole tomatoes by hand for a rustic sauce, or pulse them briefly in a blender for the smoother texture traditionally preferred for this recipe. Add the tomatoes and tomato sauce to the pot.
4. Stir in the oregano, dried basil, optional red pepper flakes, salt, and black pepper. Bring the sauce just to a gentle simmer.
5. Reduce the heat to low and simmer uncovered for 1½–2 hours, stirring occasionally. Add a little water if the sauce becomes too thick before the flavor has fully developed.
6. Add the fresh basil during the final 20 minutes of cooking. Taste the sauce. If the tomatoes are unusually acidic, add the optional sugar only as needed.
7. For an especially smooth Sugo, remove the basil leaves and use an immersion blender for a few seconds until the sauce is even and velvety.
8. Stir in the fresh parsley just before serving. Adjust salt and pepper, then serve with spaghetti, ravioli, meatballs, lasagna, or your family’s favorite pasta.