Marinara sauce

This isn’t my regular spaghetti sauce, but it’s really good and fast

1 large onion, finely chopped
3 large cloves garlic, minced
1 carrot, finely chopped
1 stalk celery, finely chopped
2 Tbls. Extra-virgin olive oil
2 (15-oz.) Cans tomato sauce
1 Tbls. Tomato paste
1 cup beef broth
3 Tbls. Fresh parsley, finely chopped
1 Tbls. Basil
1 Tbls. Dried Italian seasoning
1 tsp. Sugar
½ tsp. Crushed red pepper (optional)
3 bay leaves
kosher salt and freshly ground black pepper

In a 4-quart Dutch oven cook onion, garlic, carrot, and celery in hot oil for 15 minutes or until vegetables are tender, stirring occasionally. Stir in tomato sauce, tomato paste, broth, parsley, basil, Italian seasoning, sugar, crushed red pepper (if desired) and bay leaves.
Bring sauce to boiling; reduce heat. Simmer, uncovered, for 45 to 60 minutes or until desired consistency, stirring occasionally. Remove and discard bay leaves./ Season to taste with salt and pepper.