Step 1

Combine all ingredients in a slow cooker. Set for 6 to 8 hours on low.

Step 2

Optional step: Remove bay leaves, then use a handheld blender to puree until smooth (or to your liking).

Step 3

Cool before refrigerating or freezing.

Step 4

Bring a large pot of salted water to boil and add pasta.

Step 5

Heat olive oil in a pan, add garlic and diced onion, cook until translucent then add 2 cups of Marinara Sauce per 500g/1lb of dried pasta.

Step 6

Bring sauce to rapid simmer, then add pasta (cooked to just before al dente).

Step 7

Add 1/4 cup of pasta water and cook for 1 to 2 minutes until pasta is al dente and the sauce has thickened and coats the pasta.

Step 8

Serves 4 hungry people or 6 normal servings.