1. In a stock pot or Dutch oven, heat olive oil on medium-high heat. Add onions and sweat until translucent for about 5 minutes.
2. Mix in celery and carrots and continue to sweat for 3-4 minutes or until tender.
3. Mix in garlic and cook until fragrant. Then add basil, thyme, oregano, bay leaf, salt, pepper, and tomatoes and mix well.
4. Let the pot simmer on low for two hours, stirring every 20-30 minutes.
5. Taste the sauce and add more salt and pepper to taste. Simmer for another 45 minutes to an hour.
6. Using an immersion blender blend until smooth. (see recipe note 3)
7. Mix in cabernet sauvignon and cook on low-medium heat for 10 minutes then add chocolate chunks and stir until melted. If you want to include pre-cooked protein, add that in now too. Remove from heat and serve over your desired dish.
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