Classic Marinara Sauce

I think one of my most favorite things to cook is marinara sauce. I think I have more recipes of marinara sauce than any other recipes. I also say this every time I make a marinara sauce!

recipe

2 tablespoons extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
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1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 (28-ounce each) cans crushed tomatoes
1/2 tablespoon dried basil
1/2 tablespoon dried oregano
2 dried bay leaves
1 tablespoon brown sugar
2 tablespoons butter (optional but delicious)

In a large pot, heat the oil over medium heat until hot and rippling. Add the onion
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and garlic and saute, stirring very frequently, until the onion is soft and translucent, about 3-4 minutes. Add the celery and carrots
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and season with salt and pepper. Cook, stirring frequently, until all the vegetables are slightly tender, about 5 minutes. Add the crushed tomatoes, basil, oregano and bay leaves and simmer,
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(I added in 1/2 pound ground beef, and 1/2 pound Italian sausage to mine)
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covered, on low heat for 1 hour, stirring occasionally to make sure the sauce isn’t sticking to the bottom of the pot, until slightly thickened and the vegetables are completely tender. Stir in the brown sugar. Taste the sauce. Add salt and pepper as needed. Add the butter and stir to combine if you want to round out the flavors and add a dimension of silkiness.

Remove the bay leaves. In a blender or food processor, blend the sauce (in several batches, if necessary) until it is smooth. (at this point I add in the meat and simmer for about 15-20 more minutes)
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