Basic Marinara Sauce

This is a basic, simple marinara sauce. It is very versatile. I have used it over spaghetti, as well as in lasagna and the braciola recipe above. Truly yummy! and worth the bit of extra time to make your own marinara!

- 1/2 cup olive oil
- 2 small onions, finely chopped
- 2 garlic cloves, finely chopped
- 2 celery stalks, finely chopped
- 2 carrots, peeled and finely chopped
- 1/2 tsp salt, more to taste
- 1/2 tsp freshly ground black pepper, more to taste
- 2 (32 oz) cans crushed tomatoes
- 2 dried bay leaves

Heat the oil over a medium-high heat. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 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 leaves. Season the sauce with more salt and pepper to taste. (Sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)

Admittedly, if I use this as my sauce over spaghetti, I like to puree it in a blender. I love the flavor of the carrots and other vegetables, but not biting into them as much.
found in Giada de Laurentiis's everyday italian.