15 ounces olive oil
6 medium onions, finely diced
15 cloves garlic, chopped
5 tablespoon basil
10 tablespoon sugar
salt & pepper to taste
6 100 ounce cans peeled plum tomatoes (broken up or mashed)
1 100 ounce can tomato paste
1 100 ounce can water
36 ounces red wine
1 lb unsalted butter
5 stalks celery, small dice
3 large carrots, small dice
1 cup canned mushroom stems & pieces, drained
Heat part of the olive oil in a large sauté pan and sauté celery, carrots, onions, garlic and mushrooms. Add 1 cup water and simmer 15 minutes.
In a large stock pot mix olive oil, basil, sugar, tomatoes, tomato paste, water, red wine, butter. Simmer. Add vegetable mix from sauté pan and simmer 3 to 4 hours, stirring frequently. Add salt and pepper to taste.