Finely chop 4 shallots, 1 carrot and 1 celery stalk. Saute in a skillet over medium heat with 2 tablespoons butter and 2 thyme sprigs, about 6 minutes. Add 1/3 cup white wine and boil until evaporated, then add 4 cups Perfect Marinara Sauce and cook 3 minutes. Stir in 1 tablespoon butter and season with salt and pepper. Toss with pappardelle.
Photograph Kang Kim