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.
Please click the like button if you like my post. To subscribe to Nancy's World, type your email address in the box and click the "create subscription" button. My list is completely spam free, and you can opt out at any time. You may also follow me on my Nancy's World Facebook page or on Twitter.