Classic Marinara Sauce Recipe

A bit of history: In the 19th century, French chef Marie-Antonin Careme developed what is commonly referred to as the four mother sauces; a fifth one was added in the 20th century. These sauces were created as basic building blocks for secondary sauces that are known as finishing sauces.
 
If you really think about it, the most important element for success in life is a solid foundation and makes little difference if we're talking about social skills, architecture or rocket science. I opine that otherwise, it's akin to reading a 10 chapter book beginning with chapter 5.  

So in that vein, I present a classic Marinara sauce recipe with some recommendations. 

Ingredients:
3 Tbsp. extra virgin olive oil
1 Large onion diced
4 Cloves garlic sliced
1/4 cup carrots, peeled and grated
1 tsp Kosher salt
1 tsp black pepper, freshly ground preferred
2 - 28 oz cans San Marzano whole peeled  tomatoes
2 Tbsp dried thyme 

Procedure:
In a 4 quart pot heat the oil and saute the onions, garlic celery, carrot, salt, and pepper until tender about 10-15 minutes. 

Pour the tomatoes into a large mixing bowl and crush by hand removing any tough pieces. 

Add tomatoes and the bay leaves into the pot and bring to a boil. Then reduce to a simmer for 1 1/2 hours. Add more water as needed in the process.

Season again if necessary 

Serve immediately or better yet, once cool, cover the pot and refrigerate overnight. 

Enjoy!

My Recommendations:

Pasta is bland so add a couple tablespoons  of table salt into the boiling water 
Don't put oil in the pasta water
Cook the pasta al dente
Drain the water from the pasta but don't rinse