This sauce recipe is from the cookbook "In Nonna's Kitchen" by Carol Field.

"This tomato sauce comes with the unlikely name of "finto" ("pretend or fake")
because it is made just like a meat sauce, although there isn't a hint of beef or veal to be found in it."

She describes this as a clever way that grandmothers dealt with the scarcity of meat.
Perhaps we should take a tip from these Italian grandmothers to stretch the budget and eat healthy!

It may be served with pasta or polenta.

*I doubled this recipe and yes, I did the variation with wine!

4 Tbsp. OLIVE OIL
1 medium WHITE ONION, diced very fine
1 CARROT, diced very fine
1 CELERY RIB, diced very fine
1 branch of ROSEMARY, needles minced
3 leaves fresh SAGE, chopped
5 leaves BASIL
1/4 c. FLAT-LEAF PARSLEY
1 (14-ounce) can ITALIAN PLUM TOMATOES, chopped
SALT and PEPPER, to taste

Warm the olive oil in a heavy-bottomed sauté pan over moderate heat.
Add the onion, carrot, celery, rosemary, sage, basil and parsley, and sauté over low-medium heat
until the onion is soft and translucent but not brown, about 10-15 minutes.

Add the tomatoes and salt, cook until the juices start to boil then reduce to a simmer
and cook for 20-30 minutes, until the sauce is thick and dense, adding hot water as necessary if it becomes too condensed.
Remove from heat and add pepper.

TUSCAN VARIATION...

You can add 1/3 c. dry red wine once the vegetables have been sautéed.
Bring the wine to a boil and let it cook down until a few tablespoons of wine are left in the pan, 5-10 minutes, then continue as above.