• 1/2 cup EVOO
• 2 onions, finely copped
• 2 garlic cloves, finely chopped
• 2 celery stalks, finely chopped
• 2 carrots, peeled and finely chopped
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 2 cans (32 oz) crushed tomatoes
• 2 dried bay leaves

Heat oil over medium-high flame. Add onions and garlic and saute until the onions are translucent, about 10 minutes. Add celery, carrots, 1/2 tsp. each salt and pepper. Saute until all vegetables are soft, about 10 minutes. Add tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard bay leaves. Season the sauce with more salt and pepper to taste.