This is a big batch sauce that I make to package and store in the freezer. It is a good pasta sauce as is, but makes a really great sauce for making lasagna. For lasagna, I remove Italian sausages from their casings and fry them to add to the sauce and use this as the “red” layers between noodles.
2 Tbsp. oil
10-12 carrots, diced
12 stalks celery and leaves, diced
1 large onion, diced
2.84 litre can San Benito crushed tomatoes
1 cup Riesling wine
1 litre chicken stock
1 tsp. red pepper flakes
1 Tbsp. basil
2 Tbsp. oregano
1 Tbsp. thyme
1 Tbsp. garlic powder
My can opener failed to open this can for some reason, so I had to go Old School on the can. I couldn’t resist adding eyes to make a face. lol
Add oil to the pot and sauté the vegetables until starting to soften. Add the wine and herbs. Add the crushed tomatoes and let the pot simmer for couple of hours.