Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  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                    yellow onions -- peeled and minced
   6      large         garlic cloves -- peeled, chopped
                        -- fine
   2                    celery ribs with leaves -- minced
   1                    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                    bay leaves -- whole, (optional)
   1      tablespoon    dried basil
                        (or 2 tbs chopped fresh 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.