Ingredients

• 2 tbsp olive oil
• 1 small onion, finely diced
• 3 garlic cloves, minced
• 1 carrot, finely grated (natural sweetness, no sugar needed!)
• 1 celery stalk, finely diced (adds depth)
• 2 (28-oz) cans crushed tomatoes (no salt added—e.g., Muir Glen or San Marzano DOP)
• 1 (6-oz) can tomato paste
• ½ cup low-sodium vegetable or beef broth
• 1 tsp dried oregano
• ½ tsp dried basil
• 1 bay leaf
• ¼ tsp red pepper flakes (optional—for gentle heat)
• 1 tbsp balsamic vinegar (balances acidity, enhances richness)
• Sea salt & black pepper to taste
• Optional finish: 2 tbsp fresh basil, chopped; 1 tbsp butter or olive oil

Instructions

Heat olive oil in a heavy pot over medium. Sauté onion, carrot, and celery 8–10 min until soft (no browning). Add garlic; cook 1 min until fragrant.
Stir in tomato paste; cook 2–3 min, stirring, until deepened in color.
Add crushed tomatoes, broth, oregano, basil, bay leaf, and red pepper flakes. Bring to a gentle simmer.
Reduce heat to low. Partially cover; simmer 45–60 min, stirring occasionally. Sauce thickens and sweetens naturally as carrot breaks down.
Stir in balsamic vinegar. Discard bay leaf. Season with salt & pepper to taste.
Optional finish: Stir in fresh basil and butter/oil for silky richness.
Use immediately, refrigerate up to 5 days, or freeze in portions (ice cube trays for single servings!).