3 tbsp olive oil
1/2 c chopped carrots
1/2 c chopped celery
2 c chopped yellow onion
1/4 c sliced garlic (5-6 cloves)
1 c dry red wine
1/2 tsp salt
1/4 tsp ground red pepper
4 15oz cans tomato sauce
4 c chicken stock
1 28oz can whole tomatoes
1 15oz can crushed tomatoes
1 6oz can tomato paste
1 tbsp Emeril's Italian Essence[1]
1/2 tsp crushed red pepper

In a medium (I use an 8 qt) stockpot, warm the olive oil on med-hi heat. Add the carrots, celery, and yellow onion, and cook for 5 minutes. Add the garlic and cook until fragrant, about 5 minutes. Add the wine and cook until reduced by half. Add the tomato sauce, stock, whole and crushed tomatoes, and spices. Cook until thickened.

[1] I used some generic Italian seasoning mix w/ basil, oregano, etc., and it came out great!