- 2 32-ounce cans crushed tomatoes
- 2 garlic cloves
- 1 medium onion, peeled and left whole
- 2 stalks celery, cut in half
- 2 carrots, peeled and cut in half
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 dried bay leaves
- 2 to 3 tablespoons butter, at room temperature
- 5 fresh basil leaves
- 1 pound fusilli pasta
- 1 cup freshly grated Parmesan cheese
In a large pot, add the crushed tomatoes, garlic, onion, celery, carrots, salt, pepper and bay leaves. Simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaves, onion, celery, carrots and garlic. Turn off the heat; add the butter and fresh basil leaves.
If you like a more fine texture, using a blender, pure in batches to desired consistency. The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Re-warm over medium heat before using.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8-10 minutes. Drain and place in a large serving bowl. Toss with the Parmesan cheese and marinara sauce, and serve.