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Makes about 4 1/2 quarts This is a great sauce to make in large quantities and to have on hand through the fall and early winter.

• 1/2 cup extra-virgin olive oil
• 3 medium onions, minced
• 3 medium carrots, minced
• 3 ribs celery, minced
• 1/2 cup minced Italian (flat-leaf) parsley
• 8 large cloves garlic, minced
• 6 pounds fresh tomatoes, peeled, seeded, and chopped to measure 3 quarts (see note)
• 1/2 pound fresh mushrooms, sliced (2 1/2 cups)
• 2 cups dry red wine
• 1 cup beef broth
• 1/2 cup chopped fresh basil
• 1 tablespoon chopped fresh rosemary
• 2 1/2 teaspoons salt
• 1 1/2 teaspoons ground white pepper
• 1 teaspoon granulated sugar
• 1 teaspoon hot pepper sauce

In a large, heavy pot, heat the olive oil over medium heat. Add the onions, carrots, celery, parsley and garlic and sauté until the onions are softened, about 4 minutes. Add tomatoes, mushrooms, wine, and broth, then bring the mixture to a boil. Reduce heat to a gentle simmer. Cover and cook, stirring occasionally, for 1 hour.

Add the basil, rosemary, salt, pepper, sugar and hot pepper sauce; stir well and continue to simmer, uncovered, over medium-low heat until thickened, about 45 minutes to 1 hour.

Remove from heat and adjust seasonings, adding additional salt, pepper, sugar or hot pepper sauce to taste. Let the sauce cool slightly, then ladle into freezer containers, leaving 1-inch head space. Attach lids and freeze. The sauce will maintain good quality for up to 6 months.

How to use 
To use as a spaghetti sauce with meat: In a large, deep skillet, brown 1 pound ground beef (or ground chicken, turkey, or mixture of beef and bulk Italian sausage). Drain off fat, then stir in 1 quart of the thawed pasta sauce, bring to a boil, reduce heat and simmer, uncovered, for 15 minutes to allow flavors to develop.

Chicken alternative: To 1 quart sauce, add 2 cups cooked, shredded chicken. Bring mixture to a boil, reduce heat and simmer gently, uncovered, for about 15 minutes to develop flavors. Serve over pasta or rice.

Note: To peel tomatoes, plunge into boiling water for 30 seconds to 1 minute. Remove immediately and plunge into cold water. Skin should slip off easily.

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