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Sauté the aromatics – Heat olive oil in a large 4–6 quart pot over medium-high heat. Add the diced onion and cook for about 5 minutes until soft and translucent. Stir in the minced garlic and let it toast for 1–2 minutes until fragrant.
Deglaze the pot – Pour in the chicken broth (or white/red wine) to loosen up any browned bits at the bottom. This adds depth of flavor to the sauce.
Add the tomato base – Stir in the crushed tomatoes, tomato sauce, and tomato paste. Mix well until everything is combined into a smooth base.
Season the sauce – Sprinkle in the sugar (or minced carrot), oregano, salt, pepper, and fennel seeds if using. Add the fresh basil and parsley, stirring everything together to evenly distribute the flavors.
Simmer to develop flavor – Bring the sauce to a gentle boil, then reduce the heat to low. Cover with a lid and let it simmer for at least 30 minutes, stirring occasionally. For richer flavor, simmer for 2–4 hours or transfer to a slow cooker.
Blend (optional) and serve – For a chunkier sauce, serve as is. For a smoother texture, use an immersion or regular blender. Serve hot over pasta, meatballs, or use as a base for your favorite Italian dishes.