Servings: 4 quarts of sauce

Equal amounts of olive oil and brown butter, to generously cover bottom of pot Equal amounts of olive oil and brown butter, to generously cover bottom of pot
1 medium yellow onion, diced 1 medium yellow onion, diced
Diced celery, 1/2 of how much diced onion you have, 3 or 4 stems usually Diced celery, ½ of how much diced onion you have, 3 or 4 stems usually
Diced bell pepper, half of how much onion, usually 1/2 bell pepper Diced bell pepper, half of how much onion, usually ½ bell pepper
12 garlic toes, chopped 12 garlic toes, chopped
6 oz can tomato paste 6 oz can tomato paste
6 oz water 6 oz water
2 teaspoons salt 2 teaspoons salt
Pinch of red pepper flakes, or to taste Pinch of red pepper flakes, or to taste
1 tablespoon mixed dry Italian seasoning, Marjoram, Oregano, Thyme, Basil, Rosemary, etc. 1 tablespoon mixed dry Italian seasoning, Marjoram, Oregano, Thyme, Basil, Rosemary, etc.
2 28oz cans whole tomatoes 2 28oz cans whole tomatoes
2 28oz cans tomato puree 2 28oz cans tomato puree
 
4 fresh basil leaves, chiffonade, additional basil can be used as garnish 4 fresh basil leaves, chiffonade, additional basil can be used as garnish

To brown the butter, use a wide silver pan, so you can see the color, and a wooden spoon or heat resistant silicone spatula. Melt 8 tablespoons of unsalted butter over medium heat, stirring constantly. Watch the color closely. You will see a golden color within a few minutes, keep stirring. When the gold turns to medium brown, remove the pan from the heat and continue to stir. You should get a dark brown butter from the residual heat in the pan. As soon as it is dark brown, pour it into a heat resistant container, pyrex or mason jar etc, scraping all the flavorful dark brown bits into the container as well. Set aside while you prepare the other ingredients. Stir the brown bits back into the butter before using. Don't skip browning the butter, as it adds a lot of flavor. Leftover brown butter can be stored in the refrigerator for a week.
Dice the onion, bell pepper and celery. The proper ratio is about 50% onion, 25% celery and 25% bell pepper. You can combine this in the same bowl. This is the trinity.
Chop the garlic. Place in a separate bowl.
Open the tomato paste can. Have 6 oz of water ready.
Combine the salt, red pepper flakes, and Italian seasoning in another bowl.
Pour both cans of whole tomatoes in a large bowl. Using gloved hands, squeeze the tomatoes to break them up. You want it to have large chunks, with no whole tomatoes.
Cover the bottom of your pot with equal amounts of olive oil and brown butter.
Over medium high heat, add the trinity. Cook, stirring frequently for about 5 minutes. You want translucent and soft, without browning. Add the garlic, stirring constantly for 1 minute.
Add the tomato paste and stir thoroughly. Add the 6 oz water while continuing to stir. Once fully mixed, add the combined salt, red pepper flakes, and Italian seasoning. Stir and continue to cook for 1 minute. Add all the tomatoes, the crushed whole, and the pureed, and all their liquid. Stir thoroughly.
Bring to a low boil, then lower the heat to simmer, stir, and cover fully.
Stir every 15 minutes to prevent any sticking. Simmer for 4 hours.
Taste and add another teaspoon of salt if needed. Remove from heat, add chiffonade of 4 basil leaves. Cover and allow the fresh basil to steep in the sauce, off the heat, for 5 minutes before serving.
Any remaining fresh basil can be used as garnish when plating.
Leftover sauce can be stored in the freezer, or in the refrigerator for several days.