Ingredients

The following ingredients have 5 Servings
  • ¼ cup extra-virgin olive oil
  • 1 small onion
  • chopped (about ½ cup)
  • ¼ cup peeled and finely shredded carrot
  • ¼ cup finely chopped celery
  • including leaves
  • Two 28-ounce cans whole San Marzano tomatoes
  • crushed
  • 4 fresh bay leaves
  • Kosher salt
  • to taste
  • Crushed red pepper flakes
  • to taste

Instruction

  • Heat the oil in a medium Dutch oven over medium heat
  • Stir in the onion and cook, stirring occasionally, until wilted, about 3 minutes
  • Add the carrot and celery and cook, stirring occasionally, until golden, about 10 minutes
  • Add the tomatoes and bay leaves
  • Rinse tomato cans with 2 cups water and add to the pot
  • Bring to a boil and season lightly with salt and crushed red pepper
  • Lower the heat so the sauce is at a lively simmer and cook, stirring occasionally, until thickened, about 45 minutes
  • Remove the bay leaves
  • Taste, and season with more salt and red pepper, if necessary