Spaghetti Sauce (Rule of One)

I love spaghetti with a rich sauce like a fish loves water. Without question, I could eat it at least once a week. And as a child, we did, every Sunday. Truly this is the best sauce I have ever eaten. You may add meatballs if you like. But the sauce is so delicious on its own that you need not bother.

Ingredients:
1 large onion
1 medium green pepper
1 carrot
1 large celery stalk
1 small head garlic
1 cup extra virgin olive oil
1 (28-ounce) can San Marzano (or other Italian) tomatoes, either whole or crushed
1 (12-ounce) can tomato paste
1 cup dry red wine
1 tablespoon Kosher salt
1 bay leaf
1 tablespoon dried basil
1 tablespoon dried oregano
1 teaspoon dried hot pepper flakes
1 tablespoon dried parsley
1 tablespoon sugar

Directions:
1. Coarse chop or process celery, onion, green pepper, carrot and 1/2 the garlic.

2. In stock pot, heat olive oil to medium high and then add chopped vegetables. Cook until brown around edges.

3. Add all remaining ingredients, except reserved garlic, and simmer, covered, for one hour.

4. With 15 minutes to go, add the reserved garlic.

Preparation time: 30 minutes
Cooking time: 90 minutes
This recipe makes enough sauce for 1 to 1-1/2 pounds of pasta.