Instructions: Serves 8.

Choose a favorite Beaujolais for the following spaghetti sauce. It freezes well, so I usually make extra sauce for winter menus. 1/2 c. Beaujolais or other red wine

Bring wine to a simmer in a large Dutch oven over medium-high heat. Add onions and cook 5 minutes, stirring frequently. Add garlic and celery and cook 5 minutes. Add carrot, basil, bay leaves, oregano, tomatoes and tomato paste. Reduce heat to medium-low and simmer, uncovered, 1 hour.

Remove bay leaves, then puree sauce. Reheat before serving.

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