2 tbsp. olive oil
1 tbsp. butter
3 sm. white onions, sliced
1 carrot, finely chopped
1 garlic clove, chopped
1 tbsp. parsley, chopped
1 lg. can plum tomatoes or 3 lbs. fresh tomatoes, peeled & diced
1 c. red wine
3/4 tsp. salt
1 tsp. sugar
Dash of dried red peppers
1/2 tsp. thyme
1/2 tsp. basil
Celery salt to taste
2 tbsp. butter, melted
Grated Parmesan cheese

In a saucepan, heat the oil and butter and saute the onions, carrot, garlic and parsley until soft. Add the tomatoes and stir; add the wine, salt, sugar, pepper, thyme, basil and celery salt. Cook for 1/2 hour, uncovered, and put the sauce through a food mill. Put back into the pan with the melted butter, stir and cook for 1/2 hour more, until velvety and thick. Add cheese Makes 4 cups.

Can be served over pasta, chicken or fish, steaks and fillets.