Heat 1 tablespoon of extra virgin olive oil in a large pan over medium heat.

Add the diced red onion and sauté until softened, about 3-4 minutes.

Stir in the diced garlic and sauté for another 1-2 minutes until fragrant.

Add the tomato sauce, diced tomatoes, tomato paste, and marinara sauce to the pan, stirring to combine.

Toss in the sliced carrots, celery, mushrooms, and bell pepper. Stir well.

Lower the heat and let the sauce simmer for 20-30 minutes, until the vegetables are tender.

Transfer the mixture to a power blender along with the basil leaves and cottage cheese. Blend on high until the sauce is smooth and creamy.

*Tip: This recipe yields 10 cups of sauce. You can save leftovers for future meals!*

Season with salt and pepper to taste.