In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Allow it to warm up for about a minute, ensuring it doesn’t smoke.
Add 2 cloves of minced garlic to the pan. Sauté for about 30 seconds, or until fragrant, being careful not to let it brown.
Sprinkle in a pinch of fennel seed. This adds a lovely aromatic flavor to your sauce that elevates it beyond the ordinary.
Pour in 28 ounces of crushed tomatoes and 6 ounces of tomato paste. Stir well to combine all the ingredients, creating a rich base for your sauce.
Add 1 teaspoon each of dried basil, dried oregano, and salt. Don’t forget to sprinkle in ½ teaspoon of crushed red pepper for a bit of heat. Stir until everything is well blended.
Bring the sauce to a gentle simmer. Lower the heat and let it cook for about 20-30 minutes, stirring occasionally. This allows the flavors to meld beautifully.
After simmering, taste your sauce. Feel free to adjust the seasoning—add more salt, herbs, or crushed red pepper according to your taste.
