Name: 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

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Marinara Sauce

Course: Pasta, Sauces

Keyword: marinara

Servings:

Author: Giada De Laurentiis

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.