5/5
(1 Votes)
Ingredients
- 1/2 cup extra-virgin olive oil
- 3 small onions, pureed
- 3 garlic cloves, minced
- 3 stalks celery, finely chopped
- 3 carrots, peeled and finely chopped
- 3/4 teaspoon salt
- 3 teaspoon freshly ground black pepper
- 3/4 tablespoon Italian seasoning
- 1 1/2 teaspoon oregano
- 1 1/2 tablespoon sugar
- 1 (106-ounce) cans crushed tomatoes
- 3/4 cup red wine
- 3 dried bay leaves
Preparation
Step 1
In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon of each salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes, red wine and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste.