Heat the olive oil in a large saucepan over medium heat.
Add the finely chopped onion, finely chopped celery, and minced garlic; cook, stirring occasionally, until the vegetables are tender, about 5 minutes.
Pour in the canned crushed tomatoes, then stir in the roughly chopped basil, salt, and black pepper.
Bring the sauce to a boil, then reduce the heat to low and cover partially; simmer gently for 40 minutes, stirring occasionally.
Remove the saucepan from the heat and serve immediately or let cool completely before storing.
