INGREDIENTS
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2 tablespoons extra-virgin olive oil
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1 small onion, chopped
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2 cloves garlic, chopped
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1 stalk celery, chopped
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1 carrot, chopped
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1/2 teaspoon salt
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1/2 teaspoon freshly ground black pepper
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2 (28-ounce each) cans crushed tomatoes
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1/2 tablespoon dried basil
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1/2 tablespoon dried oregano
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2 dried bay leaves
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1 tablespoon brown sugar
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2 tablespoons butter