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Recipe courtesy John Mariani.
Makes 10 servings
2/3 cup olive oil
3 large onions, chopped
2 large carrots, chopped
1 celery stick, chopped
6 garlic cloves, chopped
4 teaspoons salt (optional)
1 ½ teaspoons freshly ground pepper
3 bay leaves
2 teaspoons oregano
1 cup water
2 teaspoons sugar
3 28-ounce cans Italian whole tomatoes, crushed or coarsely chopped
1 6-ounce can tomato paste
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