Puttanesca Sauce

This sauce is inspired by Wegmans jarred Puttanesca sauce and my grandmothers Bolognese Ragu recipe. This recipe is mostly vegetarian except for the anchovy filets. I wouldnt recommended taking them out to vegify this because they are an important part of the flavor, but if you like, you may be able to substitute with kalamata olives or more salt and capers.

Ingredients:
2 T. EVOO
1 med. onion diced
4-6 garlic cloves diced
1 med. carrot peeled and diced
1 stalk celery diced (bonus flavor points for leafy celery greens)
1/2 c. diced red pepper
1/2 c. Mushroom stems (i reserved and froze baby bella stems from previous recipes)
2 c. Red wine (i used a dry Merlot)
2 T crushed dried red pepper flakes
1 T. capers
8 anchovy filets (i used and enjoy Cento anchovies in oil wrapped around capers available at Wegmans)
1 Tb. dried basil
1 tsp. dried oregano

1-2 T. Salt (if no sodium in your canned toms...if so, reduce salt to taste)
1/4 c. sugar (my favorite secret ingredient!)
1/4 c. fresh chopped parsley
1 28 oz. can pureed tomatoes (or could use crushed toms.)

Sautee onion and garlic in olive oil. Once translucent add carrot and celery to make a mirepoix. Add cover to pan for a few mins. Add pepper and mushrooms, once softened add wine and reduce about 1/3. Add spices: red peppers, capers, anchovies, and herbs and reduce further to about half. Add tomatoes, salt, sugar, and fresh parsley, stir to combine and cover. Let simmer as long as desired, at least 20 mins or until pasta is ready. Mange!