Serious Eats - seriouseats.com

I cant imagine making a marinara without basil, oregano, fresh black pepper or crushed red flake, and a bay leaf. Is the purpose of the carrot to take the acidic edge off of the tomatoes?

Also, I have seen real Italians add celery to their sauce as well. Not for me, thanks. btw, my mother was born in Venice of Italian parents, so that makes me anglo-venetian, but I learned to make sauce from my southern Italian buds.