Heat the olive oil over medium-high heat in a large skillet. Add the onion, carrot and celery and cook 5 to 7 minutes, until the onion is soft and golden, just before caramelization.
Add the red wine and stir well. Reduce the heat slightly and simmer 5 minutes, or until the pungent smell of alcohol is gone.
Add the tomatoes and break them down roughly with a wooden spoon. Add the parsley and season with salt and pepper to taste. Stir well and cook over low heat 30 to 40 minutes, until the sauce thickens and the flavors blend. Toss with just-cooked pasta and serve with shredded parmigiano cheese.
Photograph by Con Poulos
Recipe from Extra Virgin. Copyright (c) 2014 by Debi Mazar and Gabriele Corcos. By arrangement with Clarkson Potter/Publishers for Food Network Magazine