Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons olive oil
  • 1 onion, (diced)
  • 1 carrot, (diced)
  • 1 celery stalk, (diced)
  • 5 cloves garlic, (minced)
  • Pinch of fennel seed
  • 1/8 teaspoon crushed red pepper
  • 1 bay leaf
  • 2 (28 oz) cans crushed tomatoes
  • 1/3 cup freshly chopped basil
  • 1/2 teaspoon dried oregano
  • Salt and black pepper, (to taste)
  • 1/2 teaspoon sugar, (optional)

Instruction

  • In a large pot, heat the olive oil over a medium-high heat. Add the onion, carrots, and celery, and sauté until the onions are translucent and the vegetables are tender, about 7 minutes. Add the garlic and cook for 1 minute. Add in the fennel seed, crushed red pepper, and bay leaf.
  • Stir in the tomatoes. Add the basil, oregano, salt, pepper, and sugar, If using. Simmer uncovered for about 30 minutes. Remove and discard the bay leaf. Taste the sauce and season with more salt and pepper, if necessary.