by Giada De Larentiis
1/4 cup extra-virgin olive oil
1 small onion, finely chopped
1 garlic clove, finely chopped
1 celery stalk, finely chopped
1 carrot, peeled and finely chopped
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 (32 ounce) can crush tomatoes
1 dried bay leaf
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 the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaf and simmer uncovered, over low heat, until the sauce thickens, about 1 hour. Remove and discared the bay leaf. Season the sauce with salt and pepper to taste.
(This sauce can be made 1 day ahead. Coll, then cover and refrigerate. Re-warm over medium heat before using).