2 Tbsp extra virgin olive oil
1 brown onion, finely chopped
2 cloves garlic, finely chopped
2 Tbsp tomato paste
2 x 400g cans diced tomatoes
Handful basil leaves, torn
Pinch caster sugar
Sea-salt flakes and freshly ground black pepper, to season
Heat oil in a large saucepan over a medium heat. Add onion and cook, stirring, for 3 minutes or until softened. Stir in garlic and tomato paste and cook for a further 2 minutes.
Add tomatoes and basil, then bring to a simmer. Reduce heat to medium-low and cook, stirring occasionally, for 15 minutes or until sauce is rich and thick. Stir in sugar and season.
Allow 1/2 cup sauce to 100g cooked pasta per serve. Top with basil leaves and grated parmesan.
Use in lasagne and pasta bake, atop pizza or as a base for soups.