Failsafe Pasta Sauce

Description:
Tomato sauce base, could be turned into few different kinds of tomato based sauce or used as it is.

Ingredients:
De Cecco pasta 1 kg
Celery 300g
Onion 1 kg
Carrots 200g
Garlic 1 whole bulb
Tinned tomatoes 1 can about 780 g (with juice)
Tomato puree 500ml
Fresh basil 30g
Fresh oregano 5g
Fresh parsley 20g
Crushed black pepper 2 teaspoonfuls
Salt 1 teaspoonful
Philadelphia cheese 1 block (approx 225g)
Olive oil 4 tablespoonfuls
White wine 1 cup

Directions:
Chop onions, garlic, carrots, celery, basil, oregano and parsley
Crush the peeled tinned tomatoes roughly, keep juice.
Cut up the philadelphia cheese into 1 cm chunks
set aside for use later.

In a heavy bottomed pot, gently heat olive oil, add in chopped garlic while still warm, allow garlic to slowly sizzle, then add in chopped onions and stir fry until wilted down. Add pepper and salt and continue to fry, then throw in the chopped carrots and celery and stirfry for a few minutes, pour in white wine and add oregano. Add in the tomatoes and further stirfry for another two minutes, then add tomato juice and puree. Stir and allow to simmer for 15 minutes, stirring every 5 minutes, add basil.

This is the sauce base.

Boil pasta as instructed on package. Drain and toss with the sauce.

Meat or seafood or fresh button / oyster / abalone mushrooms could be added and cooked in the sauce and cream cheese or cream could be added to the sauce before tossing with pasta.