The Famous Cagnetta Sauce
(Courtesy John P. Cagnetta Jr.)

(2) Cans ground-peeled tomatoes (kitchen ready)
            -Pastene recommended
(2) Carrots, peeled
(1) Celery stalk
(1) Onion, large
(2) Cloves per can, garlic, finely chopped
½ Cup red wine
½ Teaspoon black pepper
1-½ Tablespoon salt
1 Tablespoon, level, parsley
1 Tablespoon, heaping basil
½ Cup olive oil
½ Teaspoon sugar
⅔ Cup water

1. VERY Finely Chop one (1) whole peeled carrot and one (1) celery stalk. Sautee in olive oil until tender. Set aside.
2. Chop onion coarsely and sauté in ½ cup olive oil over medium heat until tender and translucent.
3. Add chopped carrot and celery from step 1. Continue to sauté until mixture begins to show color from the carrot.