In a pot at medium heat, sweat finely chopped onions for about 5 minutes in 2 tbsp olive oil
Add minced garlic; grate carrots into the mixture and stir in bell pepper. let cook down for about 2-3 minutes
Add crushed tomatoes and stir into pot and add water. Stir in bay leaves, salt, oregano, basil, parsley, and black pepper. Let cook for about 30 minutes on medium, then cover the pot and reduce to low.
Cook for about 5 hours, stirring every 15-20 minutes to prevent the sauce from sticking. Check your seasoning and adjust salt for flavor. I sometimes add a little more oregano and basil depending on taste.
In the last hour check the consistency, if its too thin, add the tomato paste, if it seems too thick add water at about 1/2 cup at a time until you have the thickness you desire and resume cooking on low for another hour.
Let the sauce rest for about 30 minutes. Boil up some pasta, and if you’re a fan of other additions to your sauce (like sauteed mushrooms!) add them now. Serve and enjoy!