Instructions: In a large kettle, heat the oil over medium heat. Add the onions, carrots, celery, garlic and parsley. Cook, stirring occasionally, for 15 minutes.

Break up the Italian plum tomatoes and add along with the crushed tomatoes and tomato sauce. Then add the wine, dried herbs and pepper. (If you are using fresh herbs, add during the last half hour of cooking.)

Reduce the heat to low and cook, uncovered, for about 1 hour. Stir occasionally to prevent scorching. Serve over hot pasta or use in a baked pasta dish.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.