1 small onion, diced
4 cloves garlic, sliced
1/4 cup olive oil
2 Tbsp butter (leave out to make vegan)
56 oz crushed tomatoes
1 Tbsp dried Italian seasonings
Salt and pepper to taste
Optional: add a grated medium carrot - the carrot's sugar will cut the tomatoes' acidity.
Heat olive oil over medium and cook onions for 5 minutes, add garlic and cook for another 3. Add butter, seasonings, and carrot if using. Cook for 5 more minutes. Add crushed tomatoes including juice and cook for 30 minutes (stirring every once in a while). Finish with salt and pepper. I like to freeze a big batch so I can use it for nights like tonight.
Served over capellini and topped with pecorino and basil.