From Caroline Marsh (’14)
1 pound of carrots
1 pound of celery
1 pound of onions
1 ½ pound ripe tomatoes (or good canned tomatoes, drained and chopped)
4 cloves of garlic
A few leaves of basil or dry oregano
Bottle of good red wine
Skin the tomatoes and chop them. Reserve.
Chop the other vegetables and herbs very finely, with a mezzaluna or food processor.
Cook the vegetables slowly in a good cupful of olive oil until soft.
Gradually add red wine, allowing each half-cupful to evaporate before you add the next.
Add the chopped tomatoes and allow to cook on a low flame for 20-30 minutes, until you have a thick sauce.
Add plenty of salt and pepper.