Garden-Style Pasta Sauce

14 medium-sized tomatoes, de-skinned and de-seeded

1 bell pepper, chopped

1 onion, chopped

2 carrots, chopped

6 cloves garlic, finely minced

2 Tb olive oil

2 Tb butter

2 Tb dry basil (or 1/4 c. fresh)

1 tsp oregano (or 1 Tb fresh)

1 Bay Leaf

2 Tb tomato paste

2 stalks of celery, halved

1/2 c red wine

Heat olive oil and butter in a dutch oven or large pot.

Saute pepper, carrots, onion & garlic until onions are soft.

Meanwhile puree 3/4 of tomatoes in a blender or food processor.

Add blended tomatoes to pot.

Chop remaining tomatoes, add to sauce.  Add remaining ingredients.

Bring to a boil, then reduce heat to very low, and cover.

Simmer 4 hours, stirring periodically.

Discard bay leaf and celery stalks.  That's it! Serve as you would any pasta/spaghetti sauce.