 | | Directions |
- In a large saucepan, heat the oil over a medium flame.
- Add the onions and garlic and sauté until onions are translucent. Approximately 10 minutes.
- Add the celery, carrots, salt and pepper.
- Sauté until all are tender.
- Add the tomatoes and bay leaves.
- Simmer uncovered over low heat for approximately one hour or until the sauce thickens.
- Remove the bay leaves.
- Season with salt and pepper to taste.
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Prep Time: 20 minutes
Cook Time: 1 hour
|  | | Ingredients | | - | | 1/2 cup extra virgin olive oil |
| - | | 2 small onions, finely chopped |
| - | | 2 cloves garlic, finely chopped |
| - | | 2 stalks celery, finely chopped |
| - | | 2 carrots, peeled and finely chopped |
| - | | 1/2 teaspoon sea salt, more if desired |
| - | | 1/2 teaspoon pepper, more if desired |
| - | | 2 (28 oz.) cans crushed tomatoes |
| - | | 1 (14.5 oz.) can of crushed tomatoes with basil, oregano and garlic |
| - | | 2 bay leaves |
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