Spaghetti Sauce, Sicilian Style Plus 
A Recipe from Sneaky Kitchen
1 T. olive oil
1 lg. onion, chopped
1/2 green pepper
2 lg. stalks of celery, trimmed
1 large or 2 small carrots
1/2 C. white cooking wine or broth
1 28-oz can quality tomatoes,
     drained, reserve liquid
1 12-oz can tomato paste
hot peppers to taste (optional)
6 garlic cloves, peeled
2 T.fresh chopped basil or 1 T. dried
1 tsp. dried oregano
2 T. chopped parsley or 1 T. dry
1/4 tsp. ground bay leaf
teensy pinch of cinnamon
10 dried black figs  
1/2 lb. mushrooms, sliced, (optional)      OR 1 sm. can mushroom pieces

Place oil in lg. pan over med. heat. When hot, add chopped onions & sauté until soft, stirring frequently. As onion is cooking, cut green pepper, celery & carrots into pieces & place in food processor; chop fine. Add to onion & continue to sauté, stirring frequently. When veggies start to stick & brown, add wine & liquid from tomatoes. Cook until liquid is reduced to almost none. Stir in the tomato paste & reduce heat to lowest setting.

Put in food processor: seasonings, garlic, drained tomatoes & figs. Process to a smooth puree. Stir into sauce. Add mushrooms. Simmer covered on low, low heat, stirring from time to time for at least 20 min. Don't let it stick or it will become bitter. If sauce is too dry, add a little cooking wine.