Tomato sauce for spaghetti

Ingredients:

• 1/4 cup extra-virgin olive oil
• 1 small onion, finely chopped
• 1 clove garlic, finely chopped
• 1 stalk celery, finely chopped
• 1 carrot, peeled and finely chopped
• 0.5 tsp sea salt
• 0.5 tsp freshly ground black pepper
• 1 can (900 g) of canned crushed tomatoes
• 1 dried bay leaf

Preparation:

1. Heat olive oil in a large saucepan over medium-high heat. Add the onion and garlic and sauté until the onion is translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon each of salt and black pepper. Cook until all vegetables are tender, about 10 minutes.
2. Add the tomatoes and bay leaf and simmer over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season with salt and pepper to taste.
   
   
   Note
   
   The sauce can be made in advance. Cool, cover, and refrigerate. Store for 1 day. Reheat over medium heat before using.