Savory, quick marinara sauce with onions and garden carrots.

Ingredients

2 tablespoons olive oil
1/2 vidalia onions, finely chopped
2 garlic cloves, finely chopped
4 carrots, peeled and finely chopped
1/2 teaspoon kosher salt, fresh black pepper
1/2 teaspoon red pepper flakes
1-28oz can organic crushed tomatoes
2 dried bay leaves

1. In a large stainless steel pan heat the olive oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes.
2. Add the carrots, salt and pepper. Saute until soft, about 10 minutes.
3. Add the tomatoes, red pepper flakes and bay leaves, simmer covered for 30 minutes. Add 2 large spoons of pasta water to sauce. Remove and discard the bay leaf.
4. Add the egg pappardelle to the sauce and serve with parmigiano-reggiano.