Mirepoix marinara sauce 
(vegetarian)
3 stalks of celery with leaves
4 large carrots, peeled
1 can crushed tomatoes
1 lb roma tomatoes, cored, seeded and chopped
2 large onions
4 garlic cloves, minced
1/3 cup sweet sherry (!)
1 cup fresh basil leaves, chopped coarsely
2 tbsp olive oil
1 thai chili, seeded and chopped finely
Some recipes add sugar. The carrots and the sweet sherry take care of that here.
In food processor, chop celery, carrots and onions. Heat oil in heavy saucepot and sautee onions until translucent; add garlic, chili and sautee 1-2 minutes until aromatic. Add celery and carrots, sautee for another 4-5 minutes to coat with oil. Deglaze with sherry. Bring to slight boil. Add canned tomato and diced fresh tomato, bring to boil and reduce to low. Add salt to taste (about 1-3+ tsp, depending on the salt content of the canned tomatoes). Simmer covered for about half an hour, stirring occasionally until thick. Add basil 2 minutes before serving, stirring until wilted. Before serving, you can stir a small amount of extra olive oil to give it a glossy finish. Makes a thick, hearty sauce that clings nicely to thicker pasta shapes like radiatori and orechiette. Also serves as a good base for a meat sauce; or with the addition of olives, artichoke hearts, anchovies and 2 more chilis, makes a nice puttanesca.
yield– about 7 cups
In theory, 2 points/half cup.
