I needn't have worried. I know the picture below is blurry and icky, but this sauce was really, really good! Definitely a keeper.
(I threw all the veggies into my chopper for a smoother consistency.)
For some reason, the recipe is doubled in the book, and I doubled that, so I ultimately ended up with 4 times the quantity posted below. Oh well - I'm sure it won't take long before it's gone!
- 1/4 cup extra-virgin olive oil
- 1 small onion, finely chopped
- 1 garlic clove, finely chopped
- 1 celery stalk, finely chopped
- 1 carrots, peeled and finely chopped
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 (32-ounce) cans crushed tomatoes
- 1 dried bay leaves
In a large 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 1/2 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 leaves. 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.)