Marinara Sauce simple success stems from a low patient flame. Many a chef will tell you, use the best ingredients you can buy or grow, so please take heed to this. Upon returning from shopping or harvest,
Saute 2-3 thinly sliced smallish yellow onions and
2-3 sliced cloves of garlic, slowly in a neutral oil.
Add 1/2 cup of red wine. Stir in 2 minced carrots.
When onion looks nice and translucent, add two 16oz
cans of crushed tomatoes, (rinse these with a bit of water
and toss this in) black pepper, dash of salt,
dash of sugar, 2 bay leaves, a sprig of thyme, and a handful
of flat-leaf parsley. Bring this two a gloopy boil, then drop it back
down to simmer until you're ready to serve.
Really, add whatever else you'd like, this makes a strong base.
The key is not to scorch the saute and remove the bay leaves.