Ingredients:
2 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, minced
1 carrot, finely grated
1 celery stalk, finely chopped
2 cans (28 ounces each) crushed tomatoes
1 can (6 ounces) tomato paste
2 teaspoons dried basil leaves
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon sugar
2 bay leaves
1/2 cup water (optional, for desired consistency)
Directions:
Heat olive oil in a large pot over medium heat.
Add onion and garlic, sauté until soft, about 5 minutes.
Stir in carrot and celery, and cook for another 5 minutes.
Add crushed tomatoes, tomato paste, basil, oregano, salt, pepper, sugar, and bay leaves. Mix well.
If the sauce is too thick, add up to 1/2 cup water to reach your desired consistency.
Bring to a boil, then reduce heat to low. Simmer, uncovered, for 1 to 2 hours, stirring occasionally.
Remove bay leaves before serving.
Prep Time: 10 minutes | Cooking Time: 2 hours | Total Time: 2 hours 10 minutes