Step 1

Warm the olive oil in a large pan with high sides over medium heat. Add the onion, celery, carrots, bell pepper, and zucchini and cook, stirring occasionally, until the veggies are translucent, about 10 minutes.

Step 2

Season to taste with salt. Reduce the heat to medium-low.

Step 3

Stir in the garlic and add the tomato sauce. Reduce the heat to low, partially cover the pan with a lid, leaving a small opening on the side, and let simmer, about 15 minutes.

Step 4

Remove from the heat and add carefully add the mixture to a blender. Blend on high speed until smooth, 1 to 2 minutes.

Step 5

In the meantime, boil your pasta of choice in boiling salted water until al dente. I used half of my sauce and added the cooked pasta to it with a touch of the pasta water.

Step 6

Garnish with parm and enjoy. I reserved the remaining sauce for the week but you can use it all up if you are a family of 4 or 5 as this recipe makes a lot of sauce.