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In large pot, Sauté the onions, carrots, garlic cloves and celery in olive oil until soft. Once they are soft, add the tomatoes, tomato paste, basil, salt, garlic powder, and pepper, and red wine. Bring to a boil and then reduce to very low for 2 hours. Simmer until well blended. At the end for a smoother sauce use an immersion blender to smooth sauce. If adding beef, brown it in seperate pan with salt, pepper, and garlic powder. Add to pot once the Sauce is already blended. Allow to stew for another hour. Adding meat is optional. Cool completely and store in freezer safe containers.
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