2 tablespoon olive oil 1 cup finely chopped onion (1 large) ½ cup finely chopped carrot (1 medium) ½ cup finely chopped celery (1 stalk) 3 cloves garlic, minced 2 15 ounce cans tomato sauce 1 tablespoon tomato paste 1 cup water 1 cup dry red wine or cranberry juice 3 tablespoon snipped fresh flat-leaf Italian parsley 2 tablespoon snipped fresh basil 1 tablespoon dried Italian seasoning 2 teaspoon sugar ¼ teaspoon crushed red pepper (optional) 3 bay leaves ½ teaspoon salt ¼ teaspoon ground black pepper
