¼ cup olive oil
¾ cup sliced white onion
2 cloves garlic, diced
½ cup white wine
2 (28-ounce) cans Italian peeled tomatoes
3 fresh basil leaves
Salt and pepper to taste

In a heavy saucepan on a medium heat, pan on medium-high heat, add olive oil, onion and garlic. Cook until onion turns a light golden yellow, about 3 minutes. Add the tomatoes and bring to boil. Lower heat and simmer for 20 to 25 minutes. Add basil leaves and work out the chunks of tomatoes with a fork or a whisk. Add salt and pepper to taste and serve over your favorite pasta.

For Sugo all'Arrabbiata, a spicy tomato sauce variation, replace onion with 1 teaspoon crushed red pepper and cook in olive oil with 4 cloves crushed garlic (instead of 2 diced) for about 3 minutes. Add 6 basil leaves (instead of 3).