Ingredients

28oz can of crushed tomatoes

3 tbsp olive oil

2 tbsp red pepper

6 cloves garlic, crushed

1 shallot, chopped

1/4 cup basil, chopped

1 carrot, chopped

2 celery stalks with leafy green tops

4 parmesan soup bones

1/2 cup red wine

Salt to taste

Black pepper, freshly ground to taste

Preparation

Heat olive oil over med-low heat in sauce pan Saute garlic until aromatic, approx 2:00 mins Add carrot, shallot, increase heat to medium, saute until softened Add wine, crushed tomatoes, celery, parmesan soup bones, salt, pepper, and red pepper Cover pan, leave cracked slightly, simmer 1-2hrs until sauce reaches desired consistency Remove soup bones and celery stalks Puree/blend sauce