Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Once heated, add diced onions and sauté for about 5 minutes until they become soft and translucent.

Stir in 5 cloves of minced garlic and let it toast for 60-90 seconds until fragrant. Then, pour in ½ cup of chicken broth (or wine) to deglaze the pan.

Now, add: 28-30 ounces of crushed tomatoes, 15 ounces of tomato sauce, 6 ounces of tomato paste, To get every bit of tomato paste out of the can, open both ends and use the lid to push it through-easy and mess-free!

Sprinkle in: 1 tablespoon sugar (or minced carrot for a natural sweetness), 1 tablespoon dried oregano, ½ teaspoon salt, ¼ teaspoon black pepper, 1 tablespoon fennel seeds (optional but adds a rich depth of flavor!)

Stir everything together and bring the sauce to a gentle simmer over low heat. Let it cook for at least 30 minutes, but if you have the time, let it simmer for 2-4 hours for an even richer flavor.

About 10 minutes before serving, stir in: ½ cup fresh basil (or 2 tablespoons dried), ¼ cup fresh parsley (or 1 tablespoon dried).How to make Fazoli's Spaghetti Sauce

For a chunkier sauce, serve it as is. If you prefer a smoother sauce, use an immersion blender or transfer it to a regular blender to puree until smooth.