1/4 cup extra virgin olive oil

1 small white onion, chopped

In a large sauce pan, heat oil over medium heat. Add onion then garlic and saute until soft and translucent (about 2 minutes).

Add celery and carrot and season with salt and pepper. Saute until all the vegetables are tender (about 5 minutes). Add crushed tomatoes, basil, bay leaves, oregano, Italan parsley, 8oz tomato sauce, and sugar.

Cover and simmer for 1 hour, stirring frequently. Remove bay leaves and taste to adjust seasoning. Pour into food processor and process until smooth. Serve immediately or pour into containers and store in refrigerator for up to 2 weeks. Reheat when ready to serve.