This makes a ton. Like, enough for 2 meals and extra for the freezer. I don’t know how to make less.1 onion, diced 4 stalks of celery, diced (feel free to use the leaves, too) 2 large carrots, diced 3 cloves of garlic, whole 2 28-oz cans crushed tomatoes (I buy Publix brand or whatever is on sale) 1 28-oz can tomato sauce 1 28-oz can petite diced tomatoes 1/4 cup red wine, whatever is left from the night before. Or the week before. Or from the bottle right next to you. 2-3 T olive oil 2 T butter 1 T dried oregano 1 T garlic salt pinch of red pepper flakes (or more if you prefer spicy sauce) 2 T salt 1 T pepper
Chop veggies. Don’t worry about getting them too perfect, because you are going to use an immersion blender at the end.
Saute carrots, celery and onion in olive oil with the butter until soft, 10-15 minutes in a (very) large pot. Add garlic, and saute for 5 more minutes. Be careful not to burn the garlic.
Add dried oregano, garlic salt, salt and pepper. Pour in red wine and de-glaze the pan. Simmer a bit longer. Add the 2 cans of crushed tomatoes and the tomato sauce. Save the diced tomatoes for now.
Run your immersion blender through the sauce until the veggies are very fine, including the garlic cloves. Add the diced tomatoes and simmer for another 30-45 minutes. You may want to add a touch more salt as it simmers.
This freezes well and lasts up to 6 months in the freezer.