This is another Giada De Laurentiis recipe. I love her recipes because they are so simple and delicious! I have been making this recipe for about 5 or 6 years. However, this time it had been a while since I last made it. In fact, I forgot to do one thing that I use to always do. That was to chop the onions, celery and carrots in the food processor. I started doing that because my kids didn’t like to bite into the celery or carrots and Greg doesn’t like to detect onions. It was always easier that way, then I didn’t have people picking out ingredients.
It never fails, every time I make this sauce, as soon as it is done, Savannah and I both dip out a small bowl of it and eat it like a bowl of chili. It’s great on any pasta. I made mine this time to use in Chicken Parmesan and the Eggplant Rollatini.
- ½ c. extra-virgin olive oil
- 2 small onions, finely chopped
- 2 garlic cloves, finely chopped
- 2 celery stalks, finely chopped
- 2 carrots, peeled and finely chopped
- ½ tsp. sea salt, plus more to taste
- ½ tsp. freshly ground black pepper, plus more to taste
- 2 (32-oz.) cans crushed tomatoes
- 2 dried bay leaves
- In a large pot, heat the oil over medium-high heat. Add the onions and garlic, saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and ½ tsp. 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.