Instructions

• Heat 2 tablespoons olive oil in a large pot over medium-high heat until the oil shimmers.
• Add the diced onion, diced carrot, and diced celery. Sauté, stirring occasionally, until the onion is translucent and the vegetables are tender, about 7 minutes.
• Add the minced garlic and cook, stirring, for 1 minute more, until fragrant.
• Add the pinch of fennel seed, 1/8 teaspoon crushed red pepper, and 1 bay leaf; stir to combine.
• Pour in the two (28 oz) cans of crushed tomatoes and stir to incorporate.
• Add 1/3 cup freshly chopped basil, 1/2 teaspoon dried oregano, salt and black pepper to taste, and 1/2 teaspoon sugar (optional). Stir well.
• Bring the sauce to a gentle simmer, then reduce the heat to low and simmer uncovered for about 30 minutes, stirring occasionally.
• Remove and discard the bay leaf. Taste the sauce and adjust salt and black pepper as needed.