Marinara Sauce

• 1/4 cup olive oil
• 2 tablespoons fresh oregano minced, or 1 tsp. dried, crumbled
• 1 teaspoon sage minced, or 1/2 tsp. dried, crumbled
• 1 piece bay leaf
• 1 can peeled crushed tomatoes with puree
• pepper to taste
• 2 cups finely chopped onion
• 1/2 cup carrot finely chopped
• 1/2 cup chopped celery finely
• 3 pieces cloves garlic minced
• 1 cup dry white wine
• 2 cups chicken stock
• parsley cup minced
• 2 tablespoons fresh basil minced, or 1 tsp. dried, crumbled

1. In a medium saucepan heat oil over medium-high heat; add the onions, carrots, and celery and cook until translucent, about 10 minutes. Add garlic and cook for another 2 minutes; do not burn.
2. Add the white wine and chicken broth, stir, blend in the parsley, basil, oregano, sage, bay leaf, tomatoes and pepper. Simmer on low heat for 45 minutes until sauce is thickened, stirring occasionally. Makes about 3 1/2 cups.

olive oil, fresh oregano, sage, bay leaf, tomatoes, pepper, onion, carrot, celery finely, garlic, white wine, chicken stock, parsley, fresh basil

Taken from www.yummly.com/recipe/Marinara-Sauce-1664521 (may not work)