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Marinara Sauce
I have
several recipes for pasta sauce, I guess it just depends on how I feel at the
time and what I have in my pantry. (this one is definitely a favorite)
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
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.
The sauce
can be made 1 day ahead.
Cool,
then cover and refrigerate.
Warm over
medium heat before using.
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