Classic Marinara Sauce
recipe, and after going through my (rather ridiculous) collection of cookbooks the other day, I finally settled on my favorite – Giada de
Laurentiis’ basic marinara recipe from her cookbook, Everyday Pasta. Tasty, flavorful and incredibly easy, this marinara
sauce is the ideal topping for spaghetti, perfect for chicken parmesan, and
worked wonderfully in my Italian Zucchini Hoagies the other night. Like many
sauces, the flavor only intensifies the longer it sits, so I would highly
recommend making a double batch and freezing half for later; it will be even more incredible the second time around. Enjoy!
- 2 tbls. extra virgin olive
- 1 medium onion – finely
- 2 garlic cloves – finely
- 1 medium carrot – peeled and
- 1 celery stalk – finely
- 1 32 oz can good quality
crushed tomatoes (I used tuttorosso crushed tomatoes with basil)
- 1/8 tsp. salt
- 1/8 tsp. ground black pepper
- 1 dried bay leaf
- In a large, deep skillet,
heat oil over medium high heat.
- Add onions and sauté until
translucent, about 5 minutes, add garlic and continue sautéing an additional
- Add celery, carrots, salt and
pepper. Continue sautéing until all vegetables are soft.
- Add tomatoes and bay leaf.
Simmer over low heat, uncovered, until sauce thickens to desired consistency,
about 40-60 minutes (it took me about 45)
- Remove and discard bay leaf.
- Season with additional salt
and pepper, to taste.