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Cooking time: 2 hours, 40 minutes
  • 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 ground black pepper
  • 2 cans crushed tomatoes (32 ounce cans)
  • 2 bay leaves (dried)
  1. In a large casserole pot, heat the oil over a medium-high flame.
  2. Add the onions and garlic and saute until the onions are translucent, about 10 minutes.
  3. Add the celery, carrots, and 1/2 teaspoon of each salt and pepper.
  4. Saute until all the vegetables are soft, about 10 minutes.
  5. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour.
  6. Remove and discard the bay leaf.
  7. Season the sauce with more salt and pepper, to taste.