Recipe courtesy of Giada De Laurentiis

Marinara Sauce

Name: Marinara Sauce
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT1H20M0.000S
Total time: P0Y0M0DT1H30M0.000S
Yield: 4 servings as a first course
Cuisine: european
Ingredients: 1/4 cup extra-virgin olive oil; 1 small onion, finely chopped; 1 garlic clove, finely chopped; 1 celery stalk, finely chopped; 1 carrots, peeled and finely chopped; 1/2 teaspoon sea salt; 1/2 teaspoon freshly ground black pepper; 1 (32-ounce) cans crushed tomatoes; 1 dried bay leaves

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Level: Easy
Total: 1 hr 30 min

Prep: 10 min
Cook: 1 hr 20 min

Yield: 4 servings as a first course

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Ingredients

1/4 cup extra-virgin olive oil

1 small onion, finely chopped

1 garlic clove, finely chopped

1 celery stalk, finely chopped

1 carrots, peeled and finely chopped

1/2 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

1 (32-ounce) cans crushed tomatoes

1 dried bay leaves

Directions

In a large 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 each of 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.
(The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)