Perfect Easy Red Sauce

Heat 2 tablespoons of olive oil and 2 tablespoons of butter in a medium saucepan over medium-high heat until the butter has melted and the foaming subsides. Add 1 medium diced onion and cook, stirring frequently, until softened but not browned, about 3 minutes. Add 2 minced garlic cloves, 1/2 teaspoon of oregano, and a pinch of red pepper flakes and cook, stirring, until fragrant, about 1 minute.

Add 28 ounces of crushed tomatoes with their juice, and 1 stem of basil, if using. Bring to a boil over high heat, reduce to a simmer, and cook, stirring occasionally, until the sauce is thickened and reduced to 4 cups, about 30 minutes. Season to taste with salt. The sauce will keep in a sealed container in the refrigerator for up to 1 week.