Recipe by Sandylee
A simple and very good marinara sauce that can easily be adjusted to work with any pasta dish. You can add herbs, ground beef, Italian sausage, capers or whatever you like to enhance the flavor. This recipe is from Giada De Laurentiis.
Top Review by Megan Thieme
This is my fav. sauce to make. I will NEVER-EVER eat jarred-sauce again. I always double the recipe and freeze the rest--after my girlfriends come over for "spaghetti night." Lots of fun. I process all the ingredients in the foor processor instead of chopping-makes them finer
- 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 fresh ground black pepper
- 2 (32 ounce) cans crushed tomatoes
- 2 dried bay leaves
Directions See How It's Made
- 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.).