Simple Aperol Spritz Cranberry Sauce Recipe

With this authentic sugo recipe, you can make an easy, fail-safe Italian tomato basil sauce that goes great with pasta or a lot of other foods.   


– ⅓ cup extra virgin olive oil – 2 cups finely chopped yellow onion – ¼ cup finely chopped garlic – 1 cup sliced or hand-torn fresh basil, lightly packed (can also leave the leaves whole) – ½ tsp crushed red pepper – 4 (28-ounce) cans whole tomatoes, crushed by hand + 1 can water – 2 tsp salt (or to taste) – ½ tsp black pepper (or to taste) – 1 Tbsp dried oregano – Large handful fresh basil leaves, whole or torn by hand


In a heavy-bottom Dutch oven or saucepan, heat olive oil and onions over medium heat. Sauté onions for 5–7 minutes until tender. Cover the saucepan for two minutes to speed up cooking.  



Step-by-step instructions with photographs are at the top of this blog entry.1 tablespoon extra virgin olive oil, 2 cups chopped yellow onions  


After adding garlic, sauté until soft. 1/4 cup chopped garlicAdd crushed red pepper and basil. To release herb flavors, cook for two minutes while stirring.  


1 cup hand-torn fresh basil; ½ teaspoon crushed red pepperLightly boil tomatoes, water, salt, black pepper, and dried oregano.  


Reduce the heat immediately to a simmer. Simmer slightly covered for 45–60 minutes. Change taste if needed.  


1 tablespoon dried oregano, 2 teaspoons salt, 1 teaspoon black pepper, and 4 whole tomatoes (28 ounces).Remove the sauce from heat and add the second bunch of basil.  


Sauce in an airtight container can be refrigerated for seven days or frozen for three to six months. Enjoy your food!A large bunch of fresh basil,  


Simple Aperol Spritz Cranberry Sauce Recipe