This is the sauce I use on my Creole meatballs if I am serving them over pasta or on meatball sandwiches. The meatballs already have some kick, so this sauce is a little more mellow.
Heat the olive oil in a medium pan over medium-high heat.
Add the onion, bell pepper and celery and cook until slightly softened.
Stir in the tomato paste and cook another 3-4 minutes.
Stir in the tomatoes. Bring to a boil, then reduce heat to a simmer. Add sugar, Creole seasoning to taste, and the basil. Stir and continue simmering for 15 minutes.