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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.
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