Every cook should have a good marinara sauce in his or her repertoire, and I think this one is just about perfect. Though not as quick to throw together as some of the other tomato sauces I depend on (see page 164 for a really quick, basic sugo), the time you invest in making it will be repaid with a full-flavored, robust sauce that can be used in dozens of different ways. The sauce freezes very well, so why not make a double batch to freeze (after cooling completely) in 2-cup portions? Frozen sauce may be stored for up to 3 months.

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 (28-ounce) cans crushed tomatoes

　　2 dried bay leaves

　　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 of 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. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)

　　Everyday Pasta