2 tablespoons extra virgin olive oil
1 medium yellow or sweet onion, chopped
1 small carrot, peeled and minced
1 small celery stick, minced
3 to 5 cloves garlic, chopped
4 to 7 bay leaves
1/8 teaspoon cinnamon
1/2 teaspoon Italian seasoning
Dry red wine, to taste
28 to 32 ounces chopped canned tomatoes, drained
Salt and pepper, to taste
1) Warm the oil in a medium saucepan over medium-high heat. Sautee the onion until soft, about 7 minutes. Add the carrot and celery, stirring occasionally until soft, about 5 minutes. Add the garlic and heat until fragrant, about 1 minute.
2) Stir in the bay leaves, cinnamon, and Italian seasoning for about a minute, then add the wine to taste. Allow the wine to boil down for a few moments, then add tomatoes, a sprinkle of salt, and pepper to taste, then lower heat to medium. Simmer, stirring occasionally, until the tomatoes have broken down somewhat and the liquid thickens, anywhere from 10 to 25 minutes.
Serve hot over your favorite pasta or beans, or as a part of a sandwich, and enjoy! Makes 4 cups or so, and will keep fresh in the fridge for 4 days.