Heat the olive oil in a heavy-bottomed pot over medium heat. Once it shimmers, add the chopped onion. Stir frequently until it’s soft and translucent—about 5–7 minutes.

Toss in the garlic and red pepper flakes (if using). Sauté for 30 seconds, until you can really smell that garlic—but don’t let it brown or turn bitter.

Increase heat to medium-high, add the ground beef or sausage, and break it apart with a wooden spoon. Brown it fully, about 8 minutes, stirring so no chunks stick. Drain excess fat if necessary.

Stir in the tomato paste and cook for 1–2 minutes. This little step fuels a deeper, richer flavor.

Pour in the crushed tomatoes, scraping up any browned bits from the bottom. Sprinkle in sugar, oregano, basil, salt, and pepper. Give it a good stir.

Bring the sauce to a gentle simmer, then reduce heat to low. Partially cover with a lid tilted to let steam escape—this helps thicken the sauce.

Let it simmer, stirring now and then, for at least 45 minutes (up to 1 hour for a thicker texture). If you’re busy, set a timer and check at the 30-minute mark.

Taste and adjust seasoning—add a pinch of salt or a grind more pepper. If it’s too acidic, stir in a tiny pinch of baking soda. Finish with torn fresh basil, then serve piping hot over pasta.