Marinara Sauce
Ingredients
- 1/2 cup extra-virgin olive oil
- 2 small onions finely chopped
- 2 garlic cloves finely chopped
- 2 stalks celery finely chopped
- 2 carrots peeled and finely chopped
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 2 32-ounce cans crushed tomatoes
- 2 dried bay leaves
Instructions
- In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon of each salt and pepper. Saute until all the vegetables are soft, about 10 minutes.
- Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf.
- Season the sauce with more salt and pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)
- Notes:
- This is a very basic sauce. We like more garlic and a little crushed red pepper.
Notes
Recipe By: Giada De Laurentiis
Yield: 2 quarts
Yield: 2 quarts
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