Two 28 oz. cans crushed tomatoes
1/2 cup olive oil
2 small onions
4-5 garlic cloves
2 celery stalks
2 small carrots
1 tsp. dried basil
1 tsp. dried oregano
2 dried bay leaves
1/2 tsp. each salt and pepper
Variations: add crushed red pepper if you like a kick, fresh basil or parsley for topping
Prepare vegetables: finely chop onion, garlic, celery, and carrots. (Time saver tip: pulse in a food processor.)
In a large pot, heat oil over med-high heat. Saute onions and garlic about 10 minutes.
Add celery, carrots, and salt/pepper.
Saute another 10 minutes, or until vegetables are soft.
Add tomatoes, basil, oregano, and bay leaves. Simmer uncovered over low heat until sauce thickens, about 1 hour.
Remove and discard bay leaves. Season with more salt/pepper to taste if necessary.