Marinara Sauce

Jarom bought me a new Pyrex set. With Kohl's sale and Jenna's discount he got it at quite an awesome price. With it, came a little cookbook with recipes from Giada De Laurentiis. Tonight, I wanted to make her Beef & Cheese Manicotti, but first I needed to make her Marinara Sauce.



1/2 c. extra-virgin olive oil
2 small onions, finely chopped
2 garlic cloves, finely chopped
2 celery stalks, finely chopped
2 carrots, peeled and finely chopped
1/2 tsp. salt, plus additional to taste
1/2 tsp. freshly ground pepper, plus additional to taste
2 (32 oz.) cans crushed tomatoes
2 dried bay leaves

1. In a large pot, heat oil over medium-high heat. Add onions and garlic and saute until the onions are translucent, about 10 minutes.
2. Add carrots, celery and salt and pepper. Saute until all the vegetables are soft, about 10 minutes.
3. Add tomatoes and bay leaves, and simmer uncovered over low heat until sauce thickens, about 1 hour. Remove and discard the bay leaves. Season the sauce with more salt and pepper to taste. Cool, then cover and refrigerate. Rewarm over medium heat before using.

Makes 2 quarts (8 cups); 1 quart serves 4 over pasta.

This sauce can be broken up into 2 cup portions and frozen for up to three months.