| | INGREDIENTS |
| 4 tablespoons | Unsalted butter |
| 1 | Small red onion , or small white onion, minced |
| 1 | Medium carrot , peeled and minced |
| 1 | Medium rib celery , minced |
| 3 tablespoons | Tomato paste |
| (28 ounce) can | Whole tomatoes , in juice, juice reserved, tomatoes seeded, then crushed |
| 1/4 cup | Red wine |
| | Table salt and ground black pepper |
Heat 3 tablespoons butter in a large saucepan. Add onion, carrot and celery; sauté gently until softened, but not browned, about 10 minutes. Stir in tomato paste, then the tomatoes, their liquid and wine. Simmer, partially covered, stirring frequently until sauce coats the back of a spoon, about 45 minutes. Puree by passing through a food mill. Return to simmer; season to taste with salt and pepper; before serving, stir in remaining butter.