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Photo Credit: Elizabeth Newman

Giada's Marinara

Name: Giada Marinara
Prep time: 10 min
Cook time: 1 h 10 min
Total time: 1 h 20 min
Yield: 2
Cuisine: Italian
Ingredients: 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 (or 4 16-ounce cans whole tomatoes crushed by hand, such as Corbara Datterino); 2 dried bay leaves; Pasta for serving, such as Candele Lunghe or Bucatini

10 MINPrep Time

70 MINCook Time

2Servings

by Giada De Laurentiis

Beginner

Photo Credit: Elizabeth Newman

This simple marinara is one of my classic standby recipes. Crushed tomatoes get flavored with onions, garlic, celery and carrots, creating a richly flavored sauce that you can use on anything from pasta (even XL pasta like Candele Lunghe, below!) to pizza.

giada's marinara

Giada Marinara

Prep Time

10 minutes

Cook Time

70 minutes

Ingredients

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 (or 4 16-ounce cans whole tomatoes crushed by hand, such as Corbara Datterino)
2 dried bay leaves
Pasta for serving, such as Candele Lunghe or Bucatini

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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.)