My secret ingredient is curry powder. Drives folks nuts trying to figure it out. ;f
˝ cup extra-virgin olive oil
1 small onion, chopped
4 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
1 tablespoon Italian seasoning
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
1 cup red wine
4 tablespoons red curry powder
2 dried bay leaves
4 tablespoons unsalted butter, optional
8-10 basil leaves
In a sauté pan, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery, carrots and Italian seasoning, and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add to crock pot along with tomatoes, red wine, curry powder and bay leaves and simmer on low heat for a few hours. Remove bay leaves and check for seasoning. If sauce tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors. Remove from heat and add basil leaves, torn by hand.
For a smooth sauce, you can puree in a food processor in batches. I prefer it 'chunky' for a more rustic dish.
As for the sriracha sauce, Huy Fong 'Rooster' sauce is my weapon of choice.
It goes great on pretty much everything and doesn't alter the taste like some vinegar based sauces such as Tabasco. I put it on pizza and pasta all the time. Makes some mighty fierce hot wings too.