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Marinara Sauce

Course: Pasta, Sauces
Keyword: marinara
Servings: 0
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.

Notes

Recipe By: Giada De Laurentiis
Yield: 2 quarts