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| Pasta Marinara This is the classic marinara sauce that I find myself using the most. It is so simple to make a double batch and freeze individual servings. This recipe makes about 2 quarts (8 cups), 1 quart will serve 4 over pasta as a first course. I love it over classic spaghetti but you can use any shape you like. Great way to get kids to eat their veggies! Marinara Sauce by Giada 1/2 C 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 tsp sea salt, plus more to taste 1/2 tsp freshly ground pepper, plus more to taste 2 (32-ounce) cans crushed tomatoes 2 dried bay leaves In a large pot, heat the oil over 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 tsp each of 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 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.)  |
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