Marinara Sauce

• 1/4 cup extra-virgin olive oil
• 1 small onion, finely chopped
• 1 garlic clove, finely chopped
• 1 celery stalk, finely chopped
• 1 carrots, peeled and finely chopped
• 1/2 tsp brown sugar
• 1/2 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 2 (32-ounce) cans crushed tomatoes
• 1 dried bay leaves

1. In a large pot, heat the oil over a medium-high heat. 
2. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. 
3. Add the celery, carrots, and 1/2 teaspoon each of salt and pepper. 
4. Saute until all the vegetables are soft, about 10 minutes. 
5. Add the tomatoes, brown sugar and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. 
6. Remove and discard the bay leaves. 
7. 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.