Start by getting the onions chopped as small as you can get them by hand. We want them small enough so the picky eaters won't notice that there are onions in the sauce.
Next mince your garlic. I've found a trick to this by adding a little table salt while mincing, then flattening it out, mincing again, until its at the consistency that i'm happy with.
Chop the carrots. I normally throw in a food processor (in my case a Ninja) since it's not as critical if I overdue them, and of course it saves some time!
Now we have all the veggies prepped!
Add enough olive oil to cover the bottom of a sauce pot, should be about 2 tbsp, maybe 3. Once it's hot throw the onions in and let them cook down for about 2 minutes.
Add the carrots and garlic and cook them down for about another 2 minutes. It should look like this when done.
Now you can add the cans of crushed tomatoes. Give it a stir for about 30 seconds so the carrot and onion mixture is incorporated into the sauce
Since we're going to cook this slowly, Add water in order to allow the ingredients marry together without the sauce turning into a nasty paste!
Grab your dry ingredients...
...toss into the sauce.
Bring to a boil and then reduce to a simmer. You're going to cook this slowly for about 4-6 hours.
REMEMBER TO STIR!
Remember to taste the sauce about 2-3 hours into simmering, you may need to add a little more salt or basil and oregano. Remember to do this little by little. It's easer to add more than it is to take away!
OPTIONAL: When you're ready to serve take a ladle and pour a few ladle full helpings into a blender and mix together.
After the blender I poured it into a pan and finished it for another 20 minutes with a serving of mushrooms!
Find the full recipe at: https://dadwithapan.com/old-fashioned-marinara-sauce/