Chunky vegetables and plenty of fresh basil give Cesare Casella's tomato sauce its distinctively Italian taste. Use it in his Lasagna with Bean Ragu.
Place onion, celery, carrot, garlic, half of the basil, half of the parsley, and olive oil in a large skillet over medium-high heat. Cook, stirring, until vegetables are softened and begin to caramelize, about 20 minutes.
Add red pepper flakes and season with salt; cook, stirring, until vegetables are soft and golden, 15 to 20 minutes more. Add tomatoes and bring to a simmer. Add 1 cup water, remaining basil and parsley. Season with salt and let simmer for 30 minutes. Season with salt and pepper before using.