Pour the peeled tomatoes into a large bowl and crush them with your hands to release the juices. This old-school technique is a classic Italian method that keeps the sauce rustic and hearty.

In a large saucepan, heat the olive oil over medium heat. Add the sliced garlic and stir for 1-2 minutes until it’s lightly golden. Be careful not to let it brown—burnt garlic will overpower the sugo’s delicate flavors.

Pour the crushed tomatoes into the pan, stirring to combine. Toss in the basil leaves and season with salt. Allow it to come to a simmer, then reduce the heat to low.

Let the sugo cook slowly on low heat for about 45 minutes to 1 hour. Stir occasionally and adjust the salt if needed. You’ll know it’s ready when the sauce thickens and the flavors are deeply melded together.

Toss your sugo with cooked pasta, top with grated Parmesan, and enjoy a warm, comforting Italian meal that’ll bring a taste of Italy to your kitchen.