| 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.)
Source : Giada De Laurentiis "Everyday Italian" |
|
Recipe
- 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
MAKES : 2 QUARTS
|
