This sauce was great, but as others have noted, needed a few modifications. I left the seeds in because I wanted to retain as much of the tomato pulp and flavor as possible. At the two hour cooking point I added 1tsp of salt, 1/2tsp black pepper, a bunch of fresh thyme and rosemary, and some tomato bouillon powder to cut through the tartness. I also dropped in a whole dried chili pepper that I took out with the bay leaf when it was all done. The pepper really enhanced the flavor without adding too much heat. I did leave the pot uncovered at the two hour point which really helped to thicken up the sauce and left it nice and chunky, just the way I like it! Just make sure to stir frequently so nothing sticks to the bottom. The celery stalks fell apart toward the end of cooking so I'll chop them up next time because it still tasted great, and probably double the wine because I couldn't detect it at all (I just used some shiraz that I had at home, didn't want to buy burgundy just to use a little of it). With about 15-20 minutes left I added some leftover grilled squash and banana peppers just to warm them up, and served over angle hair pasta. A few sprinkles of parmesan cheese and grilled chicken breast made it an amazing meal! As a bonus, it was even better the next day!
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This sauce was great, but as others have noted, needed a few modifications. I left the seeds...