Mushroom Basil Marinara Sauce
http://janetbostwick349.fotopic.net/

1/2 cup olive oil, more if needed or desired
3 cups onions, finely chopped
6 cloves garlic, finely chopped
3 celery stalks, finely chopped
3 carrots, peeled and finely chopped
1 to 1 1/2 teaspoon Kosher salt, to taste
1 1/2 teaspoon freshly ground black pepper, to taste
102 ounce crushed tomatoes
3 bay leaves
2 pounds mushrooms
1 cup basil chiffonade, loosely packed

Heat the oil in a large pot, using only 1/2 cup of oil to start, adding more
as needed or wanted for flavor. Sauté the vegetables with salt until very
tender -- about a half hour. I often put all the vegetables in the food
processor and mince them before cooking. It makes the texture of the
finished sauce finer. Slice the mushrooms and add to the vegetables, sauté
briefly. Add the tomatoes and bay leaves. Simmer for about 1 1/2 hours
until the mushrooms are cooked and the tomato mixture is somewhat reduced
and is thick. Add the basil and cook for a further 15 to 30 minutes.
Remove the bay leaves. Freezes well.

Janet