Tomato Sauce

By darl

Ingredients

• 2 28 oz cans tomato puree
• 1 6 oz can tomato paste
• 1 quart chicken stock or beef stock
• 2 cups dry red wine
• 1/4 cup olive oil
• 2 yellow onion, peeled and minced
• 6 large garlic cloves, chopped
• 2 ribs celery with leaves, minced
• 1 carrot, grated
• 1/2 cup chopped parsley
• 1/2 lbs fresh mushrooms, chopped
• 1/2 teaspoon crushed red pepper flakes
• 1 tablespoon crushed oregano
• 1 teaspoon dried rosemary
• 2 bay leaves
• 1 tablespoons dried basil or 2 tablespoons fresh
• 2 whole cloves
• 1/2 tablespoon freshly ground pepper
• 2 tablespoons salt
• 1 teaspoon sugar

Preparation

Step 1

In a large pot, place tomato puree, tomato paste, chicken stock and wine. Heat a large frying pan and add the olive oil. Sautee the onions, garlic, celery and carrot until they just begin to brown a little. Add to the pot along with the remaining ingredients. Bring to a light boil and then turn down to a simmer. Simmer for 2 hours, partly covered, stirring often. Skim the fat from the top and discard.

Store in the refridgerator covered, in either glass, plastic or stainless steel.