Sauté: To a heavy-bottomed 4-quart Dutch oven, add olive oil and, over medium-high heat, sauté sausage pieces until golden brown. This should take 5-8 minutes.
1 tablespoon extra-virgin olive oil, 1 pound Italian sausage links
Add onion and garlic: Once the sausage is golden brown and well caramelized, add in the diced onion and sauté until translucent, 3-5 minutes. Next, add garlic and sauté 30 seconds or until fragrant (be careful not to burn the garlic).
1 cup yellow onion, 3 garlic cloves
Add remaining ingredients: Add crushed tomatoes, dried basil, kosher salt and the bay leaf.
1 28 ounce can crushed tomatoes, 1 teaspoon dried basil, 1 teaspoon kosher salt, 1 dried bay leaf
Simmer: Stir to combine and bring to a boil. Once boiling, reduce the heat to low, simmer with the lid on, and cook for 30-45 minutes, stirring occasionally. When done, remove and discard the bay leaf, and your hearty marinara with sausage is ready to serve.