Heat ⅓ cup extra-virgin olive oil in a medium Dutch oven over medium. Add 2 large onions, finely chopped, 10 garlic cloves, finely grated, and ½ tsp. crushed red pepper flakes. Cook until onions are softened, about 5 minutes. Add 1 6-oz. can tomato paste and cook until onions are coated and paste darkens slightly, about 5 minutes. Add 1 lb. ground pork and cook until cooked through, about 5 minutes.

Add 1 28-oz. can crushed tomatoes, 1 Tbsp. plus 1 tsp. dried oregano, 1 Tbsp. kosher salt, 1 tsp. sugar, and 3 cups water. Bring to simmer, reduce heat to medium-low, and cook until thickened, 35–45 minutes. Taste and adjust salt if needed.

Let cool. Transfer to an airtight container, refrigerate for up to 5 days or freeze for up to 3 months.