1 large carrot — cut in large chunks
1 stalk celery — cut in large chunks
1 medium onion — cut in large chunks
1 clove garlic
1/4 cup olive oil
1 tablespoon dried oregano
1/4 teaspoon ground fennel
1 teaspoon salt — to taste
28 ounces Italian tomatoes — crushed
1 cup dry red wine
1/4 cup fresh parsley — minced
Blend the carrot, celery, onion, garlic, oil, oregano, and salt in a food processor until emulsified.
Empty the tomatoes into a large saucepan on medium heat and mash them. Stir in the vegetable mixture. The resulting blend should be quite thick & look reddish with traces of green & yellow visible. When it starts to bubble turn down the heat & simmer uncovered for about 35-40 minutes stirring occasionally until it has reduced & blended into a sauce.
Add the wine and continue to simmer for a few more minutes. Stir in the parsley simmer for 5 more minutes. Taste and adjust seasonings and remove from heat.
The sauce may now be served over spaghetti squash or stored in the refrigerator in tightly capped 28 ounce jars.
- Total Fat