Instructions

1. In a large pot, heat a couple tablespoons of olive oil over medium heat. Add the onion, season with salt, and cook until translucent, stirring frequently, about 5 minutes.
2. Add the garlic and sauté for 1 minute, until fragrant. Add the tomato paste, season with salt, and stir to coat the onion and garlic. Cook for 3–4 minutes, until the tomato paste starts to brown. Deglaze with the wine and simmer until reduced by half. Add the passata and crushed tomatoes, then season with salt, oregano, basil, black pepper, and sugar. Bring to a boil, reduce to a simmer, cover, and cook for 30 minutes, stirring occasionally. For a smoother texture, blend with an immersion blender.
3. Bring a pot of salted water to a boil. Add the ravioli and cook for 3 minutes. Transfer to a pan with the sauce and cook for another 30 seconds. Serve with crispy pancetta, fresh basil, and grated Parmesan.