Marinara Sauce

marinara sauce
Marinara Sauce

1/3 cup extra-virgin olive oil

1 large onion,  chopped

2-3 garlic cloves, chopped

2 stalks celery, chopped

2 carrots, peeled and chopped

1 TBS fresh basil, chopped

1/2 teaspoon salt (I use sea salt)

1/2 teaspoon freshly ground black pepper

2 (28-ounce) cans crushed tomatoes (Use a good quality one)

1 cup of a good dry red wine

2 dried bay leaves

In a large pot, heat the oil over a medium-high flame. Sauté the onions and garlic until the onions are translucent, about 7 to 10 minutes.  Add the celery, carrots, salt and pepper.  Sauté until all the vegetables are soft, about 7 to 10 minutes. Add the red wine and cook for a minute.  Now add the tomatoes, basil and bay leaves, stir, and simmer uncovered over low heat until the sauce thickens, about 90 minutes. Remove and discard the bay leaf. Taste and add more salt and/or pepper to taste.

I like a smooth sauce so I puree it in my blender or you can use an immersion blender too.

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    I am a nurse practitioner who not only treats patients, but has had chronic illnesses including cancer so I understand how frustrating medicine can be. But through all this, I have never lost my sense of humor and my ability to make people laugh. I love to cook, and since becoming gluten-free a year ago, I have recipes for everyone's tastes whether it be healthy, decadent, vegetarian, or gluten-free. My philosophy is all about health, food, laughter and life!

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