Italian Tomato Sauce - 2

Grrrrrgh!
Course : Italian
From: HungryMonster.com
Serves: 1
 

Ingredients:

56 ounces tomato puree - -- (2 cans)
6 ounces tomato paste - -- (1 can)
1 quart basic chicken stock -- see * note
2 cups dry red wine
1/4 cup olive oil
2 medium yellow onions -- peeled and minced
6 large garlic cloves -- peeled, chopped
2 medium celery ribs with leaves -- minced
1 medium carrot -- unpeeled, grated
1/2 cup chopped fresh parsley
1/2 pound fresh mushrooms -- chopped
1/2 teaspoon crushed red pepper flakes -- or to taste
1 tablespoon oregano
1 teaspoon dried rosemary
2 pieces bay leaves -- whole, (optional)
1 tablespoon dried basil
2 whole cloves
1/2 teaspoon freshly-ground black pepper -- or to taste
2 tablespoons salt -- or to taste
1 teaspoon sugar
 

Preparation:

* Note: See the "Basic Chicken Stock" recipe which is included in this collection or use canned chicken stock. Place the tomato puree, tomato paste, chicken stock and wine in a large pot. Heat a frying pan and add the olive oil. In it sauté the onions, garlic, celery and carrot until they just begin to brown a bit. Add the vegetables to the tomato mixture with all of the remaining ingredients. Bring to a gentle boil, then reduce to a simmer. Simmer for 2 hours, partly covered, stirring occasionally. Store in the refrigerator in plastic, glass or stainless-steel containers, never aluminum, because the acid in the tomato will "eat" the aluminum. The sauce will keep for a week in the refrigerator. This recipe makes 3 quarts of sauce. Comments: Keep some of this on hand in your freezer. It is very versatile.