Recipe for Italian Tomato Sauce 
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Yield:
1
Ingredients:
Amount Ingredient
56 oz Tomato puree - (2 cans)
6 oz Tomato paste - (1 can)
1 qt Basic Chicken Stock see * Note
(or use canned chicken stock)
(or 1 qt fresh or canned brown soup stock)
2 cup Dry red wine
1/4 cup Olive Oil
2 x Yellow onions peeled and minced
6 lrg Garlic cloves peeled, chopped fine
2 x Celery ribs with leaves minced
1 x Carrot unpeeled, grated
1/2 cup Chopped fresh parsley
1/2 lb Fresh mushrooms chopped
1/2 tsp Crushed red pepper flakes or to taste
1 tbl Oregano
1 tsp Dried rosemary
2 x Bay leaves whole, (optional)
1 tbl Dried basil
(or 2 tbsps chopped fresh basil)
2 whl cloves
1/2 tsp Freshly-ground black pepper or to taste
2 tbl Salt or to taste
Instructions:
Instructions: 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 saute 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.

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