Heat 1½ tablespoons of extra virgin olive oil in a large sauté pan over medium heat until it shimmers.

Add a pinch of salt, ½ medium diced yellow onion, and ⅛ teaspoon of red pepper flakes. Sauté for 3-4 minutes until onions are translucent.

Remove the onions and add 1 pound of ground beef, cooking for about 5 minutes until browned.

Return onions to the same pan and add 2 cloves of diced garlic, cooking for another minute.

Add 28 ounces of crushed San Marzano tomatoes, 1 teaspoon of kosher salt, ⅛ teaspoon of dried oregano, and 2 fresh basil leaves. Stir well.

Allow the mixture to simmer over medium-low heat, then reduce to low and let it simmer uncovered for 15 minutes.

After simmering, taste and adjust seasoning, adding more salt or a pinch of sugar if desired.

Serve generously over your choice of pasta, in lasagna, or with baked polenta.