Ingredients

10 cloves garlic, minced
2 carrots (minced)
1 stalk celery minced)
1/2 onion (minced)
1/3 cup olive oil
1 green pepper, chopped
1/2 lb crimini mushrooms, sliced
1 cup kalamata olives, sliced
1 tbs capers with a splash of the juice
1 28 oz can crushed tomatoes
1 14oz can tomato sauce
1/2 cup red wine
2 tsp dried basil
1/2 tsp dried oregano
1 bay leaf
1 tsp crushed red pepper
2 tsp sugar
ground pepper and salt to taste

Instructions

Mince well the first 4 ingredients by hand or preferably by using a food processor. Heat olive oil in a large sauce pan over med-low heat. Add chopped pepper and minced vegetables to pan. Sauté for several minutes. Add mushrooms, olives and capers with juice. Season with salt and pepper. Sauté for several more minutes. Add the rest of the ingredients and stir until well combined. Season again with salt and pepper to taste. Cook on low heat, covered, for 1 hour. Stir often so as to prevent possible sticking or burning, especially if you use an electric cook top. Serving suggestion: Serve on top of pasta with grated Parmigiano-Reggiano cheese. Mangia!

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