Pomodoro Pasta Sauce

Stir the diced tomatoes celery carrots sweet onion garlic tomato paste water red wine sage basil parsley oregano salt and pepper together in a large pot and bring to a boil. Reduce heat to low and cook the sauce at a simmer until the carrots are tender about 1 hour.

Pour the sauce into a blender filling the pitcher no more than halfway. Hold the lid of the blender in place with a towel and carefully start the blender using a few quick pulses to get the sauce moving before leaving it on to puree. Puree in batches until smooth and pour into a clean container. Alternately you can use a stick blender and puree the sauce in the pot.