Homemade Marinara Sauce

Combine in large pot:

2 T. olive oil 1 medium white onion cubed (big chunks) 3 medium carrots (unpeeled, ends cut off, big chunks) 1 cup celery chunks (end leafy pieces are good but any part is fine; big chunks) 6 or 7 cloves of garlic Caramelize on medium high, stirring as needed and then redistribute ingredients evenly across bottom of pan until nice brown carmalization across bottom of pan (about 10-20 minutes) keep a close eye on it, don’t let it burn if heat is too high.
Add seasonings:
Pepper 1 t. Salt 1 t. Garlic Powder 1 t. Italian Seasoning 2 T.
Add ingredients:
1 ½ c red wine, Barefoot Pinot Noir works great OR Merlot 2- 28 oz cans of tomatoes (chunks or whole is fine) 2 T. vegetable bullion/base/broth 2 t. sugar 1 can water (1/2 can water from each can to rinse cans) Turn heat to high and bring to a boil Once it boils turn heat to medium low 

Leave lid off until ready to puree with stick blender or vitamix (about an hour and a half or as long as you want just keep adding water to keep it looking wet, not just chunky vegetables)
Variations once the sauce is puréed and simmering:
Creamy red sauce: 

Add half to full cup of heavy cream or half and half to taste (always add the least amount likely then build up to taste; like the fruiti del mar sauce)
Low fat Creamy red cheese sauce: 

Add to melt when done simmering just long enough to melt cheese; half block of Neufchatel cut into chunks, ½ cup parmesan and a ¼ cup shredded mozzarella