In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, diced carrot, and diced celery. Sauté for about 5-7 minutes, or until the vegetables are softened and the onion is translucent.
Stir in the minced garlic, fennel seed, crushed red pepper, and bay leaf. Cook for another minute, allowing the garlic to become fragrant but not browned.
Pour in the crushed tomatoes and stir well to combine. Bring the mixture to a simmer.
Add the fresh basil and dried oregano. Season with salt and black pepper to taste. If you prefer a touch of sweetness, add the optional sugar at this stage.
Reduce the heat to low and let the sauce simmer uncovered for at least 20-30 minutes, stirring occasionally. This allows the flavors to meld beautifully.
Remove the bay leaf before serving. Use your Easy Marinara Sauce over your favorite pasta, as a pizza base, or even as a dip for breadsticks.
