Don’t buy it when you can make it so easily! Double this recipe and freeze the extra, in two cup portions, then you will always have an easy, delicious weeknight pasta option.
Ingredients:
1/2 cup extra virgin olive oil
2 small onions, finely chopped
2 garlic cloves, finely chopped
2 celery stalks, finely chopped
2 carrots, peeled and finely chopped
1/2 teaspoon sea salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
2 (32 ounce) cans crushed tomatoes
2 dried bay leaves
Directions:
In a large pot, heat the oil over medium high heat. Add the onions and garlic and sauté until the onions are translucent, about 10 minutes. Add the celery, carrots and 1/2 teaspoon 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 leaves. Season the sauce with more salt and pepper to taste.
Adapted from a Giada de Laurentiis recipe in Everyday Italian.
