2 tablespoons canola oil
1 tablespoon olive oil
1/2 cup finely chopped onion
3-4 cloves garlic, minced
1 28oz can crushed or ground, peeled tomatoes
1 6 oz can tomato paste
1 tablespoon dried oregano
3 tablespoons sugar
1 teaspoon salt
1 teaspoon pepper
Heat a large pot over medium heat. Add the oil and swirl to coat the bottom of the pan completely. Add the onion and garlic and saute, stirring occasionally, for about 7 minutes, until browned.
Lower the heat if they begin to burn. The more color that develops on the onion and garlic, the more flavor they’ll add to the finished sauce.
Once the onions and garlic are tender and caramel in color, add the crushed tomatoes and the tomato paste and stir until the mixture is smooth and well combined.
Add the remaining ingredients (oregano through pepper), stir, and bring the mixture to a simmer.
Lower the heat to the lowest setting, cover and let cook for 30 minutes, stirring occasionally so that the bottom does not burn.