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1
Place onion, celery and carrot in a food processor and mince fine.
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2
You can also minceor grate by hand if you do not have one.
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3
Heat heavy bottomed saucepan over medium heat (ceramic coated dutch ovens work great).
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4
Lightly coat bottom of pan with oil.
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5
Add above veg mixture, season with salt and pepper.
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6
Cook until nicely browned about 15 minutes, stirring often so as not to burn it.
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7
Vegetables should be very soft and brown, almost like a paste.
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8
Add more oil as needed.
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9
Add garlic and cook 3-5 more minutes, stirring often so as not to burn garlic.
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10
Raise heat to med-high to deglaze* pan with red wine.
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11
Stir until most of the wine has evaporated and cooked away.
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12
(*Just as soon as temp rises to med high, add red wine.
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13
It will sizzle and cook down.
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14
Stir to loosen up any bits stuck to pan.
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15
).
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16
Add whole tomatoes with their juice.
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17
Add bay leaves.
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18
Cook til bubbly then lower heat to a simmer, stirring occasionally and simmer uncovered for 1 to 1 1/2 hours to desired consistency.
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19
The longer it simmers, the thicker it gets.
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20
Crush with a potato masher as it cooks (my preference for a nice chunky marinara) or use an immersion/stick blender for a smoother sauce.
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21
Stir in fresh herbs at the end of cooking.
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22
Season to taste with salt and pepper if needed.
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23
I actually season throughout the recipe with each new addition.
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24
*If fresh not available, use any blend of dried italian style herbs but only a fraction of the amount, to taste and add during the last half hour of cooking.
