3 oz. olive oil
3 oz. butter
1/2 med. onion, chopped
1/2 stalk celery, chopped
1 med. carrot, chopped
1/2 stalk leek (white), chopped
1 (28 oz.) can crushed tomatoes
1/2 med. bell pepper, chopped
1 tbsp. tomato paste
3 1/2 c. water
1 tbsp. salt
1/4 tsp. pepper
1/2 tsp. oregano
1/2 tsp. basil
1/4 tsp. thyme
4 whole bay leaves
Dash of cayenne pepper

In a heavy saucepan, sauté onions in olive oil and butter over medium heat. Lightly cook for about 1 minute (do not brown). Add celery, carrots, bell pepper and leek. Braise for about 5 minutes. Add remaining ingredients. Simmer for at least 2 hours, keeping sauce consistently hot and stirred. 4 servings. Serve immediately. 2 1/2 hours cooking time.