olive oil
1 onion, chopped
a good shot of mushrooms, sliced
1 stalk celery, chopped very finely
1 carrot, chopped very finely
1 red pepper, chopped very finely
2 banana peppers, chopped very finely
3 garlic cloves, chopped very finely
1 large can (28 fl.oz) Plum Tomatoes
2 Tbsp fresh oregano leaves, chopped (more or less) or 2 tsp dried
2 Tbsp basil leaves, chopped (more or less) or 2 tsp dried
¼ tsp ground cloves (more or less)
½ c dry red wine
salt and pepper
more olive oil (optional)

1. Heat oil in a large pot. Sauté onion and mushrooms til onions are soft and translucent and all the water has gone from mushrooms.
   
   
2. Add celery, carrot, peppers, garlic and sauté about 5 minutes more.
   
   
3. Add tomatoes, oregano, basil, wine and simmer uncovered for about an hour. Take off stove and pour into bowl. Add salt and freshly ground pepper to taste. Drizzle olive oil over top to preserve it. (Keeps about week in fridge? I never know because we use it all immediately or freeze it....)
   
   

If you find that the sauce is too acidic tasting, add a pinch of baking soda. Not only does the acidity disappear, but you'll see some very cool foaming as the soda reacts with the acid in the tomatoes.