Meat sauce substitute

Ingredients:

• 1/4 cup extra-virgin olive oil
• Half a red onion, coarsely chopped
• 1 carrot, coarsely chopped
• 2 stalks celery, coarsely chopped
• 1/3 cup red wine
• 1 can (800 g) of canned whole peeled tomatoes
• 1 tbsp finely chopped fresh parsley
• 450 g orecchiette pasta or medium shells, cooked until al dente
• Grated Parmesan, for serving

Preparation:

1. Heat olive oil in a large skillet over medium-high heat. Add the onion, carrot, and celery and cook for 5-7 minutes, until the onion is soft and golden.
2. Pour in the red wine and stir well. Reduce the heat slightly and simmer for 5 minutes, or until the strong alcohol smell disappears.
3. Add the tomatoes and mash them with a wooden spoon. Add the parsley and season with salt and pepper to taste. Stir well and simmer over low heat for 30-40 minutes, until the sauce thickens and the flavors meld. Add the freshly cooked pasta and serve, sprinkled with grated Parmesan.