Quick Tomato Sauce

• 3 Tbs. extra-virgin olive oil
• 1 medium carrot, finely chopped
• 1 medium celery stalk, finely chopped
• 1/2 medium yellow onion, finely chopped
• 1/4 cup chopped fresh flat-leaf parsley
• 5 large basil leaves, chopped
• Kosher salt and freshly ground black pepper
• 1/2 cup dry white wine
• 1 28-oz. can plus 1 14-oz. can plum tomatoes with juice, coarsely chopped

In a 3- or 4-qt. saucepan, heat the olive oil over medium heat. Add the carrot, celery, onion, parsley, basil, a generous pinch of salt, and a couple grinds of pepper. Cook until the vegetables are pale gold, 10 to 12 minutes. Add the wine and cook until it evaporates, about 5 minutes. Add the tomatoes with their juices, stir well, and simmer gently to blend the flavors and reduce the sauce to about 4-1/2 cups, 15 to 20 minutes (adjust the heat as necessary to maintain a gentle simmer). Season to taste with salt and pepper. If you want a smoother texture, pass the sauce through a food mill or purée in a food processor