This is a really good and a little bit spicy sauce that you can make ahead and store for awhile or use the same day. I actually prefer it to canned spaghetti sauce for preparing over noodles.
1/2 cup vegetable oil
1 small yellow onion, finely chopped
3 garlic cloves, finely chopped (or pressed)
2 stalks celery, finely chopped OR 1 small cucumber, chopped
2 carrots, peeled and finely chopped
2 tsp salt
1/2 tsp ground black pepper
2 tsp crushed red pepper
2 tsp fresh oregano (may sub dried oregano)
2 dried bay leaves
5 leaves fresh basil, torn
2 tsp fresh or dried parsley
2 (32 oz) cans tomatoes (or use 4 cups fresh, diced tomatoes)
In a large pot, heat the oil over medium heat. Add onion, celery (cucumber), and carrots. Saute for 5 minutes, or until onion is slightly translucent. Add the garlic, salt and pepper and saute veggies another 3 to 5 minutes.
Add in tomatoes, bay leaves, basil, oregano, and red pepper. Simmer, uncovered, over low heat until sauce thickens, about 1 to 2 hours.
When sauce is thickened, remove from heat and let cool slightly. Remove bay leaves. Working in batches, puree sauce in a food processor or blender until smooth.
Pour into airtight containers and freeze for up to one month or refrigerate up to one week.
I usually brown one to two pounds of ground beef and add to the sauce before serving. Pour over noodles (we prefer egg noodles or penne) and top with fresh grated parmesan cheese.
This recipe can also be put into a crock pot once the veggies are cooked and left all day until dinner time.
