Kenny'S Favorite Spaghetti Sauce

• 2 (32 oz.) cartons Pomi strained tomatoes
• 1/4 c. olive oil
• 1 yellow onion, minced
• 2 ribs celery with leaves, minced
• 1 unpeeled carrot, grated
• 1/2 c. fresh parsley
• 1/2 tsp. crushed red pepper
• 1 Tbsp. dried whole oregano
• 1 tsp. dried whole rosemary
• 2 Tbsp. fresh basil
• 2 whole cloves
• 1/2 tsp. freshly ground black pepper
• 2 to 3 cloves garlic
• 1/4 c. Romano cheese

1. In large stock pot, saute onions, celery, carrot and garlic in olive oil until soft.
2. Add parsley, crushed red pepper flakes, oregano, rosemary, basil, cloves and black pepper.
3. Mix enough to blend the herbs with the vegetable mixture and the strained tomatoes and Romano cheese.
4. Bring to a gentle boil, reduce heat and simmer 2 hours, partially covered.
5. Store in plastic or glass container, never aluminum.

cartons, olive oil, yellow onion, celery, carrot, fresh parsley, red pepper, oregano, rosemary, fresh basil, cloves, freshly ground black pepper, garlic, romano cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1080672 (may not work)