Servings: 6

1/2 cup extra-virgin olive oil ½ cup extra-virgin olive oil
2 small onions, finely chopped 2 small onions, finely chopped
2 garlic cloves, finely chopped 2 garlic cloves, finely chopped
2 stalks celery, finely chopped 2 stalks celery, finely chopped
2 carrots, peeled and finely chopped 2 carrots, peeled and finely chopped
1/2 teaspoon sea salt, plus more to taste ½ teaspoon sea salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste ½ teaspoon freshly ground black pepper, plus more to taste
2 (32-ounce) cans crushed tomatoes 2 (32-ounce) cans crushed tomatoes
2 dried bay leaves 2 dried bay leaves

In a large casserole pot, heat the oil over a medium-high flame.
Add the onions and garlic and saute until the onions are translucent, about 10 minutes.
Add the celery, carrots, and ½ teaspoon each of salt and pepper. Saute until all the vegetables are soft, about 10 minutes.
Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour.
Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste.
(The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)
Yield: 2 quarts