Instructions

1. Place carrots, celery and onion in the base of the food processor and pulse a few times until vegetables are coarsely chopped. I do mine pretty fine since the kids like it better but leave it chunkier if you prefer.
2. Heat the olive oil in a heavy-bottomed saucepot or Dutch oven over medium heat. Add celery-carrot-onion mixture and stir to coat with the olive oil. Turn heat down to medium-low and saute the vegetables about 10 minutes. Add the garlic and cook 1 minute more. Turn heat to medium-high and add the white wine. Bring to a simmer and reduce for 5 minutes.
3. Pour in the tomatoes and stir to incorporate the vegetables. Fill one of the cans with about 1/2 cup of water and pour it back and forth from one empty can to the other to loosen any tomato still clinging to the inside of each can. Pour the water and tomato mixture into the sauce pot. Bring sauce to a simmer and reduce the heat to low and cover the pot partially with the lid. Simmer the sauce for 45 minutes, stirring periodically, until it has reduced slightly and thickened in consistency. Season with salt to taste (about 1/2 teaspoon) and serve.