Instructions

• Heat 1 tablespoon olive oil in a large frying pan or a 3‑quart (or larger) saucepan over medium-high heat until the oil is hot and shimmering.
• Add ½ medium onion, diced. Cook, stirring occasionally, about 2 minutes or until the onion begins to soften.
• Add 2–3 cloves garlic, minced. Cook, stirring, about 1 minute, until fragrant (do not let the garlic burn).
• Pour in the 28 ounce can crushed tomatoes, the 8 ounce can tomato sauce, and 1 cup chicken stock. Stir to combine.
• Add 1 tablespoon honey, 1 teaspoon salt, ½ teaspoon pepper, 1 teaspoon Italian seasoning, and ¼ teaspoon red pepper flakes. Stir well to incorporate.
• Increase heat just until the sauce comes to a gentle boil, then reduce heat to medium-low. Simmer, uncovered, for 15 minutes, stirring occasionally.
• Taste and adjust seasoning by adding additional salt and/or pepper if desired.
• Serve the sauce over pasta.
• Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to one month.