Rocco Gets Real - Veggie Marinara

Ingredients:

Veggie Marinara

    1 tablespoon extra virgin olive oil
    3 tablespoons chopped fresh garlic
    ½ large onion, small dice about 1 cup
    ½ large carrot, small dice about ¾
    1 medium celery stalk, small dice about ½ cup
    8 oz swiss chard leaves, stems removed and cleaned, finely chopped
    salt and pepper to taste
    2 tablespoons tomato paste
    ½ cup red wine
    1½ cups chicken stock
    ½ 28-ounce cans tomato puree
    ½ 28-ounce can crushed tomatoes
    parm rinds
    red pepper flakes
    fresh basil sprig

Directions:

Heat oil in a dutch oven over medium heat. Add garlic and onions and saute for about 3 minutes. Add diced onion, carrot and Swiss Chard and season with salt and pepper. Sweat vegetables for about 6 minutes. Add tomato paste to the pan and stir to combine. Add red wine and reduce by half. Add chicken broth and bring to a simmer. Next, stir in tomato puree and crushed tomatoes. Bring sauce to a simmer and add parm rinds, red pepper flakes to taste and basil. Simmer until vegetables are tender, about 1 1/2 to 2 hours. Remove parm rind and basil. Put sauce through a food mill, if desired, and season with salt and pepper, if necessary.