Homemade Spaghetti Sauce, also known as marinara sauce, is a perfect tomato sauce for your Italian dinners.
Chop onions and carrots, peel garlic, and mince basil. (Don’t worry about the exact size of the cut since the sauce will be blended.)
Preheat a 3-quart Dutch oven over medium heat and add olive oil.
Add onions and carrots to the pot. Saute for a few minutes until onion begins to soften.
Smash garlic and add it to the pot. Saute until fragrant and add tomatoes.
Add bay leaves, oregano, sugar, and salt. Stir well, cover with a lid but leave a crack for steam to escape.
Cook for about 20 minutes and add minced basil leaves. Stir and cook for another 20 minutes or so.
Before blending the sauce, make sure to remove the bay leaves.
Blend sauce in the blender until smooth. Make sure to open the little tab so the steam can escape while blending. (Be careful, you are dealing with scalding-hot sauce.)
If not using right away, keep in the refrigerator, in a glass jar with a lid for 4-7 days.
(Check the post for storing and freezing instructions.)
All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have a slight variation.