Pour the olive oil in a sauce pot and stir in the chopped carrots, celery, onions and minced garlic. Add a pinch or two of salt and pepper.

Cook for about 8 minutes or just until the vegetables soften and the onions are translucent. (Taking the time to sauté the onions until they are translucent ensures a sauce full of flavor.)

Pour in the crushed tomatoes. Fill the tomato cans with 3/4 full of water, give it a good swirl to release any tomato bits resting at the bottom of the can and add this to the pot.

Stir in the dry basil and the 2 basil sprigs, salt and pepper. Turn up the heat, cover and bring your sauce up to a boil, stirring and checking frequently. Once you have an active boil, reduce the heat to low and let the sauce simmer covered for 1 hour stirring occasionally.

At this point the sauce should have thickened and reduced by a quarter. If not, simply remove the lid, turn up the heat a little and let it cook for a half hour longer. When it becomes concentrated enough, you will know it is ready. Just before serving fish out the two sprigs of basil and add in the additional 1/2 cup shredded basil. Taste the sauce and add more salt if needed.