Ingredients

1/2 cup olive oil

　　2 medium onions, halved and thinly sliced

　　6 cloves garlic, chopped

　　3 bay leaves

　　1/2 cup chopped fresh flat-leaf parsley leaves

　　1/4 cup chopped fresh basil leaves

　　1 (28-ounce) can peeled tomatoes with juice, crushed by hand

　　1 (28-ounce) can tomato puree

　　1 tablespoon clam base without MSG (optional)

　　1 tablespoon brown sugar

　　1 tablespoon celery salt

　　Dash of Worcestershire sauce

　　Dash of ground cinnamon

　　Kosher salt and freshly ground black pepper

　　Red pepper flakes

　　

Step 1

Heat the olive oil in a large saucepan over medium heat. Add the onions and sauté until soft, about 5 minutes. Add the garlic, bay leaves, parsley, and basil, and cook for 1 minute; do not brown.

　　

Step 2

Stir in the crushed tomatoes, tomato puree, 3 1/2 cups water, the clam base (if using), brown sugar, celery salt, Worcestershire, and cinnamon. Season with salt, black pepper, and red pepper flakes to taste. Bring to a boil. Reduce the heat to medium-low, and simmer, stirring occasionally, until thickened, 1 1/4 hours. Remove the bay leaves before serving.

　　Bobby Flay's Throwdown!