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You will also need a sheet of cheesecloth and some kitchen twine, for the herb bundle.
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1.
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First, put together the herb bundle to really flavor the marinara sauce.
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Cut a big piece of cheesecloth and layer the bay leaves, thyme, rosemary and peppercorns on it.
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Tightly gather up the bundle and tie it tightly with kitchen twine to hold it together.
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Then get out a food processor and add the carrots, celery, onion, garlic cloves, cherry tomatoes and parsley.
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Run the food processor until the mixture is a smooth puree.
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2.
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Now everything is ready to layer into the pot!
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Heat the olive oil over medium high heat in a sturdy dutch oven or stock pot.
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Transfer the puree from the food processor bowl into the pot to let it get fragrant for 2-3 minutes.
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Stir in the tomato paste and Worcestershire sauce and let them meld in for another minute.
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The red wine goes in next and let it cook off for another two minutes.
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3.
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Then pour in the stock, crushed tomatoes and freshly grated Parmesan.
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Add the herb bundle you made and submerge it into the sauce, then allow it to come to a boil.
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Reduce it to a simmer and let it gently bubble for 2 hours.
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4.
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Remove the herb bundle and take the pot off of the heat.
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Use it immediately or allow it to cool before portioning it out into containers.
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This recipe yields 6 cups of sauce, and 3 cups is usually the perfect amount for a pound of pasta.
