Instructions
- Hand-crush San Marzano Tomatoes in a large bowl. Set aside.
- Heat Extra Virgin Olive Oil in a heavy-bottomed Dutch oven over medium heat. Add Shallots and cook until translucent, about 5 minutes.
- Add Garlic and cook until fragrant, about 1 minute. Add Tomato Paste and cook for 3 minutes, stirring constantly.
- Deglaze the pan with Dry Red Wine, scraping up any browned bits from the bottom. Reduce wine by half.
- Add crushed Tomatoes, Double Concentrated Tomato Paste, Dried Oregano, Dried Basil, Red Pepper Flakes, Sugar, Sea Salt, and Black Pepper. Bring to a simmer.
- Reduce heat to very low, cover, and simmer for at least 60 minutes, stirring occasionally. The longer it simmers, the better the flavor.
- Remove from heat and stir in the Cheese Blend until melted and smooth. Do not boil after adding cheese.
- Stir in Fresh Basil before serving.
