A rich and flavorful tomato-based sauce packed with vegetables, perfect for pasta or as a base for other dishes.
Heat the olive oil in a large frying pan over medium heat.
Ensure the oil is hot but not smoking to avoid burning the garlic.
Add the minced garlic and diced onion to the pan, and sauté until the onion becomes translucent.
Stir frequently to prevent the garlic from burning.
Add the diced bell pepper and grated carrot to the pan, and cook for another 3 minutes.
Grating the carrot helps it cook faster and blend into the sauce.
Transfer the mixture to a large pot, and add the crushed tomatoes, tomato paste, oregano, basil, bay leaves, diced celery, sugar, salt, and black pepper.
Stir well to ensure all ingredients are evenly distributed.
Bring the sauce to a boil, then reduce the heat and let it simmer, partially covered, for 40 minutes, stirring occasionally.
Simmering allows the flavors to meld together beautifully.
Remove the bay leaves and adjust the seasoning to taste.
Taste the sauce and add more salt or pepper if needed.
Serve the sauce over your favorite pasta or use it as a base for other dishes.
Garnish with fresh basil or grated Parmesan for an extra touch.
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