Marinara Sauce

Here is a recipe for marinara sauce (approximately 4 to 6 servings):

-  3 tablespoons olive oil

-  1/3 cup red onion (chopped)

-  1 celery stock (chopped finely)

-  1 clove of garlic (minced)

-  2 cans (6 ounces each) tomato paste

-  1 Roma tomato (chopped)

-  1 cup beef broth

-  1 tablespoon fresh parsley

-  1/4 teaspoon salt

-  1/2 teaspoon ground pepper

-  1/4 cup shredded carrot

-  1/4 teaspoon ground cayenne pepper

-  1/4 teaspoon ground oregano

-  1/4 teaspoon ground basil

-  1 bay leaf

Over medium to low heat cook chopped onions, chopped celery, and minced garlic in olive oil until onions and are translucent.  Meanwhile, while that is cooking, purée Roma tomato, tomato paste, 1/2 cup (of the 1 cup) beef broth, and parsley in a small bowl.  Once onion, celery, and garlic are done cooking, add in purée mixture along with shredded carrots, remainder of the beef broth (1/2 cup), salt pepper, cayenne pepper, oregano, basil, and bay leaf.  Let simmer for at least an hour before serving, if not longer.  Enjoy!