Basic Marinara Sauce, over Farfalle Pasta

A few years ago, I still purchased pre-made tomato sauce. Now, I can’t say that I never do that anymore, but I have found that the ease of making my own has really persuaded me to do so almost exclusively. I have a few go-to’s for sauces, and Giada De Laurentiis is one of them. This version of Basic Marinara Sauce is so simple and delicious – I promise – that you will want to double the recipe and freeze a ton of it for future dinners.

First, I chopped all of the vegetables needed for the sauce. I then sauteed the onions and garlic in the olive oil, added the other vegetables, and cooked until soft.

Stirring the Vegetables for the Sauce

I then decided to add some ground turkey for protein, and cooked until no longer pink. After adding the tomatoes and bay leaves and seasonings, you’re pretty much done! I cooked pasta while my sauce was almost done cooking, and voila – a healthy, homemade dinner in just a flash.

Recipe for Basic Marinara Sauce
Excerpted from Everyday Pasta by Giada De Laurentiis
Yeild: 2 Quarts

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

In a large casserole 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 of each 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 leaf. 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.)