1 c. chopped onions
2 minced cloves garlic
2 stalks chopped celery
2 tbsp. cooking oil
2 (28 oz.) cans whole tomatoes
1 (12 oz.) can tomato paste
2 tbsp. dry parsley flakes
1 tbsp. sugar
1 tbsp. salt
1 tsp. leaf basil
1/2 tsp. oregano
1/4 tsp. pepper
1 bay leaf
1/2 c. red wine (if desired)

Combine onions, garlic, celery, and oil in 3 quart casserole. Cook, covered, full power for 5 minutes. Stir halfway through cooking time.

Stir in remaining ingredients. Cook, covered, full power 30 minutes. Stir every 10 minutes. Cool. Remove bay leaf. Divide sauce into 5 one-pint containers. Cover and freeze.