The quest for the perfect marinara is an important one. I have tried everything from the simplest marinara with tomatoes, basil and garlic to ones with a little bit of everything. Unfortunately, I never found the perfect recipe but found that it is kind of fun to try them all. That really doesn't help you at all though does it. What I thought would help was sharing my go-to recipe for any kind of dish. There is controversy on how authentic it is because it contains carrots and celery but those are my favorite part. It makes it very hearty and I, of course, love any recipe that sneaks in additional veggies. I make a large batch one afternoon and use half and freeze half for a quick meal another day.
Adapted from Giada de Laurentiis
Makes 2 Quarts
1/2 cup Extra Virgin Olive Oil
2 small or 1 large Yellow Onion, finely chopped
2 Cloves Garlic, finely chopped
2 Carrots, finely chopped
2 Stalks Celery, finely chopped
1/2 t sea salt
1/2 fresh cracked pepper
2 (32 oz) Cans Crushed Tomatoes
2 Dried Bay Leaves
1. Heat the oil in a large stock pot over medium-high heat. Add the onion and garlic and sauté 10 minutes.
2. Add the celery, carrots and salt and pepper. Sauté an addition 10 minutes.
4. Remove the bay leaves and add any additional salt and pepper needed.