Giada Marinara
Category
sauce
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
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.)
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