Canned whole peeled: pour into a large bowl with juices and crush by hand until roughly puréed — better texture than chopping. Fresh: core and roughly chop. Prep all aromatics (onion, garlic, carrot, celery) finely diced or minced before heating — the base cooks fast. San Marzano-style plum tomatoes preferred for lower acidity. Keep a wooden spoon or heatproof spatula close; sauce sticks and burns easily and needs regular stirring.

在中或中低热下热橄榄油在厚底平底锅中。添加洋葱用一撮盐；烹饪，偶尔搅拌，直到软和透明，10-15分钟。添加大蒜，持续搅拌，1-2分钟。添加胡萝卜或芹菜如果使用；烹饪直到软，6-8分钟。搅入番茄膏如果使用，然后添加压碎或切碎的番茄与它们的果汁。提高热到沸腾，然后减少到低以获得稳定的炖——只有小偶尔气泡。炖未盖，经常搅拌，20-45分钟：20分钟为凝聚力酱汁，30分钟为明确的变稠，45分钟或更多为深度减少。经常搅拌——酱汁当变稠时容易烧焦。如果减少过快添加一点水。

Sauce is done when thickened to your liking, raw sharpness has mellowed, and flavors taste rounded. Drag a spoon across the pan bottom — it should leave a brief trail before the sauce flows back. Taste and adjust salt, pepper, and a pinch of sugar if too acidic. Blend or pass through a food mill for smooth; leave as-is for chunky. Stir frequently in the final 10–15 minutes to prevent scorching. Use immediately or refrigerate in an airtight container for several days, or freeze for several months.