Nancy's Marinara Sauce

• 1/4 cup extra-virgin olive oil
• 1 small onion, chopped
• 1 clove garlic, chopped
• 1 carrot, peeled and finely chopped
• 1 stalk celery, chopped
• Sea salt and freshly ground black pepper
• One 32-ounce can crushed tomatoes
• 1 teaspoon dried oregano

1. Heat the olive oil in a large heavy-bottomed pot over a medium-high flame.
2. Add the onions and garlic and saute until the onions are translucent, about 10 minutes.
3. Add the carrots and celery, season with salt and pepper and saute until all the vegetables are soft, about 10 minutes.
4. Add the tomatoes and oregano and simmer uncovered over low heat until the sauce has thickened, about 1 hour.
5. Season to taste with more salt and pepper.

extravirgin olive oil, onion, clove garlic, carrot, celery, salt, tomatoes, oregano

Taken from www.foodnetwork.com/recipes/nancy-fuller/nancys-marinara-sauce.html (may not work)