Marinara Sauce

• 4 ounces grapeseed oil
• 1 cup medium dice carrots
• 1 cup medium dice celery
• 1 cup medium dice onions
• 6 cloves garlic
• 1 teaspoon chile flakes
• 1/2 cup white wine
• 1 large potato, peeled, cut into medium-size pieces and blanched
• 4 cups crushed tomatoes
• 1 tablespoon tomato paste
• 1 tablespoon fresh oregano leaves
• 5 fresh basil leaves
• Kosher salt and freshly ground black pepper
• 2 tablespoons unsalted butter

1. Heat the oil in a sauce pot over medium heat.
2. Saute the carrots, celery and onions, followed by the garlic.
3. Cook to lightly caramelize the vegetables.
4. Add the chile flakes and cook for 30 seconds.
5. Deglaze with the wine and cook out the alcohol for about 1 minute.
6. Add the potatoes, tomatoes and tomato paste.
7. Stir and cook for about 5 minutes.
8. Remove from the heat and add the oregano and basil, and season with salt and pepper.
9. Transfer to a blender and blend to desired consistency.
10. Return the sauce to the sauce pot and swirl in the butter to level out the acidity of the sauce.

grapeseed oil, carrots, celery, onions, garlic, chile flakes, white wine, potato, tomatoes, tomato paste, oregano, fresh basil, kosher salt, unsalted butter

Taken from www.foodnetwork.com/recipes/robert-irvine/marinara-sauce.html (may not work)