Traditional Red Sauce

Next up in the Great Sauce Search was a more traditional sauce recipe - and my own. I love this sauce. It's rich with a great personality. A couple of keys to making it great involve lots and lots of fine chopping. If you don't want to do as much chopping you could puree the sauce in a blender or with a handheld blender. Add a little more or less of some ingredients (like the red pepper flakes) if you like, and it is suddenly your own.

Ingredients:
1/2 cup extra-virgin olive oil
2 small onions, finely chopped
2 garlic cloves, finely chopped
2 stalks celery, peeled and finely chopped (small, 1/4 inch cubes or smaller)
2 carrots, peeled and finely chopped (small, 1/4 inch cubes or smaller)
1 cup rich red wine (I like to use a Chianti or Malbec mostly because I have them on hand)
1/2 tsp salt
1/2 tsp freshly ground black pepper
1 tbs red pepper flakes (or more - depends on your taste. 1 tbs will not make this "hot")
2 (28 to 32-ounce) cans crushed tomatoes
1 tbs tomato paste
2 dried bay leaves
1 tsp sugar (if needed)
Salt and pepper to taste

Directions:
In a large 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 and the red pepper flakes. Saute until all the vegetables are soft, about 10 minutes.

Add the wine and stir, scraping any brown bits from the bottom of the pan. Allow the wine to simmer for about 1 minute.

Add the tomatoes, tomato paste and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour.

Remove and discard the bay leaves.

Season the sauce with more salt and pepper, to taste. If you would like, add up to 1 tsp to 1 tbs of sugar to help cut the sauce.

Notes:
The sauce is great as soon as you are finished, or cool the sauce and refrigerate for later.
You can also freeze the sauce for up to 1 month.
As always, San Marzano tomatoes are best in the sauce.