Sauce

• 2 tablespoons olive oil
• 4 cloves garlic, finely minced
• 1 cup finely diced white onion
• 1 cup finely diced celery
• 1/2 cup finely diced green bell pepper
• 1/2 cup finely diced red-bell pepper
• 1/2 cup dry white wine
• 1 cup chicken stock
• Cayenne pepper
• salt and freshly ground black pepper to taste
• 1 tablespoon minced fresh thyme or 1 teaspoon dried
• 1 tablespoon minced parley
• 4 cups seeded and chopped tomatoes

1. Heat oil in saute pan.
2. Add garlic and heat.
3. Then add onion, celery, green and red peppers and saute lightly.
4. Stir in wine and stock and bring to simmer.
5. Add remaining ingredients and cover.
6. Simmer for 20 minutes.
7. Adjust seasoning.
8. If made ahead, reheat.

olive oil, garlic, white onion, celery, green bell pepper, redbell pepper, white wine, chicken stock, cayenne pepper, salt, thyme, parley, tomatoes

Taken from cooking.nytimes.com/recipes/3579 (may not work)