2 (28 oz.) can tomato puree
1 (6 oz.) can tomato paste
1 qt. chicken stock
2 c. dry red wine
1/4 c. olive oil
2 yellow onions, peeled & minced
6 cloves garlic, peeled & chopped fine
2 ribs celery, with leaves minced
1 carrot, unpeeled & grated
1/2 c. parsley, fresh & chopped
1/2 lb. fresh mushrooms, chopped
1/2 tsp. red pepper flakes, crushed
1 tbsp. dried oregano
1 tsp. dried rosemary
1 tbsp. dried basil (or 2 tbsp. fresh, chopped)
2 whole cloves
1/2 tsp. black pepper, to taste
2 tbsp. salt, or to taste
1 tsp. sugar

Place the tomato puree, tomato paste, chicken stock and wine in a large pot. Heat in 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 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. The sauce will keep for a week in the refrigerator.