1/4 cup vegetable oil
1 large onion finely chopped
5 garlic cloves finely chopped
2 celery stalks finely chopped
2 carrots peeled and finely chopped
salt to taste
pepper to taste
2 (28 oz) cans crushed tomatoes GF
1 cup red wine
1 tablespoon dried oregano
3 bay leaves
Add onions and garlic and sauté until onions are translucent.
Add the celery and carrots and salt and pepper.
Sauté until vegetables are a la dente.
Add crushed tomatoes, red wine, dried oregano and bay leaves and simmer covered over low heat for one hour.
Remove cover and simmer for another hour.
Remove and discard the bay leaves, season with more salt and pepper to taste.