INGREDIENTS
- 1/2 cup extra-virgin olive oil
- 2 small onions, finely chopped
- 2 garlic cloves, finely chopped
- 2 stalks celery, finely chopped.2 carrots, peeled and finely chopped
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 2 (32-ounce) cans crushed tomatoes
- 2 dried bay leaves
- 1lb Thin spaghetti
- Parmesan Cheese to taste
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Pasta Marinara
DIRECTIONS
- In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and sauté until the onions are translucent, about 10 minutes.
- Add the celery, carrots, and 1/2 teaspoon of each salt and pepper.
- Sauté 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
- Boil pasta per directions and serve with marinara sauce. Add parmesan cheese to taste.
Total Preparation Time: 1 hour 20 minutes