this sauce is from Giada DeLaurentiis' Everyday Italian. i've used it in chicken parmesan and now in eggplant parmesan, and am always very happy with the flavor. this is a great sauce to make ahead and double, and then freeze in 1 1/2 cup batches to make for easier meal preparations.
I N G R E D I E N T S :
1/2 cup extra-virgin olive oil
2 small onions, finely chopped
2 garlic cloves, finely chopped
2 celery stalks, finely chopped
2 carrots, peeled and finely chopped
1/2 tsp. sea salt, plus more to taste
1/2 tsp. freshly ground black pepper, plus more to taste
2 (32-ounce) cans crushed tomatoes
2 dried bay leaves
D I R E C T I O N S :
In a large pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon each of salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hours. Remove and discard the bay leaves. 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).