"Gravy" (The red kind)

Let me start by saying this is not a "quick, weeknight meal" you can just throw together.  Be warned.  But also know that if you take the day to do this, step by step, giving it time to simmer and giving your family time to smell it all day, you will be handsomely rewarded at the end of the night.  So, roll up your sleeves and channel your inner Eye-talian. And yes, I call it gravy...deal with it!

(This should go on the stove by 1pm if you're having a 6 or 7pm dinner.)
1 small onion, chopped
1 rib celery, chopped
1 large carrot, chopped
2 large cloves garlic, minced
1 teaspoon salt
1/2 teaspoon pepper

Saute veggies in 2 tablespoons olive oil over med-low heat until veggies are soft- about 10 minutes.

2 28 oz cans tomatoes (I do 1 can chopped, 1 can whole)- San Marzano are the BEST!
1 6 oz can tomato paste

Add tomatoes plus 1 large can of filtered water. 

Simmer for 2-3 hours on low. Then, using a stick blender, pulse to eliminate chunks. 

Continue to cook for 2-3 more hours, adding more water as necessary. Keeping the lid on will add moisture to gravy, making it thinner; taking it off will cause water to evaporate, making it thicker.  Throughout the cooking time, adjust the water amounts and lid position to maintain desired consistency.

Serve with macaroni, braciole (see next recipe) and some crispy garlic bread.