Gina's Marinara Sauce

one cup of wine
3 large carrots
4 celery stalks
1 large onion
10 garlic cloves
2 28 ounce cans of plum tomatoes

cook carrot, onion, garlic, celery in 4 tablespoons olive oil over medium heat for ten minutes or until the carrots are tender. Scape bottom with one cup red wine. Add 2 cans of plump tomatoes and chopped with wooden spoons. let sauce cook over heat for two hours. cool mixture and then put mixture into blender on small pulse until mixture thickens up. Do not over blend.

Serving Size: 1/2 cup