Ingredients:

  • 2 medium Dried Ancho Chiles (or Guajillo), stemmed and seeded
  • 1 cup Hot Water (for soaking)
  • 1/4 cup Extra Virgin Olive Oil
  • 1 large Yellow Onion, finely diced
  • 1 medium Fresh Chile (e.g., Jalapeño or Serrano), finely diced
  • 6 large Garlic Cloves, finely minced
  • 2 Tbsp Tomato Paste (double-concentrated)
  • 1/2 cup Dry Red Wine (optional, substitute with vegetable stock)
  • 2 x 28 oz cans Crushed Tomatoes (high-quality San Marzano)
  • 1 tsp Dried Oregano
  • 2 medium Bay Leaf
  • 1/2 tsp Granulated Sugar
  • 1 Tbsp Kosher Salt
  • 1/2 tsp Fresh Black Pepper
  • 1/2 cup Fresh Basil Leaves, roughly chopped

Instructions:

  1. Rehydrate Chiles: Place the stemmed and seeded dried chiles into a small bowl. Pour 1 cup of hot water over them and allow them to soak for 20 minutes until pliable.
  2. Blend Chiles: Once softened, transfer the chiles and their soaking liquid to a blender and blitz until a smooth paste is formed. Set aside.
  3. Heat Oil: Heat the olive oil in a heavy-bottomed pot or Dutch oven over medium heat until shimmering.
  4. Sauté Aromatics: Add the diced yellow onion and fresh chile. Cook gently for 8–10 minutes until the onion is fully translucent and soft. Avoid browning.
  5. Add Garlic and Paste: Stir in the minced garlic and cook for 1 minute until fragrant. Add the tomato paste and 'fry' it, stirring continuously, for 2–3 minutes. This caramelizes the paste and intensifies the tomato flavor.
  6. Deglaze (Optional): Pour in the red wine (if using). Scrape up any browned bits from the bottom of the pot. Bring to a rapid simmer and reduce the liquid by half (about 3 minutes).
  7. Combine Ingredients: Pour in the crushed tomatoes, the chili paste from the blender, dried oregano, bay leaves, sugar, salt, and pepper. Stir well to combine everything.
  8. Bring to a Boil: Increase the heat to bring the sauce to a gentle boil.
  9. Simmer: Immediately reduce the heat to the lowest setting (it should only bubble occasionally). Cover the pot partially and let it simmer for a minimum of 90 minutes, ideally 2 hours. Stir every 30 minutes to prevent scorching the bottom.
  10. Taste and Adjust: After 90 minutes, remove the bay leaves. Taste the sauce. Adjust salt, sugar, and pepper as needed. If the sauce is too thick, add a splash of water or stock.
  11. Smooth the Sauce (Optional): If a smoother texture is desired, use an immersion blender directly in the pot, blending until the sauce reaches your preferred consistency.
  12. Finish with Basil: Stir in the fresh, chopped basil leaves just before serving.