Ingredients

• 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

Directions

1. 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 simmer uncovered over low heat until the sauce thickens, about 1 hour. Season the sauce with more salt and pepper, to taste.

Email to a friend | Print this recipe | Back